Description
This Chocolate Zucchini Bread is a moist and flavorful twist on classic zucchini bread, combining rich cocoa and semi-sweet chocolate chips for a decadent dessert that’s perfect for any occasion. Packed with shredded zucchini to add moisture and nutrition, this easy-to-make loaf is sure to satisfy your chocolate cravings with a hint of cinnamon spice.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 2 large eggs
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 ½ cups shredded zucchini (moisture squeezed out)
- ¾ cup semi-sweet chocolate chips (plus more for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and ground cinnamon until evenly combined.
- Combine Wet Ingredients: In a large bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and well blended.
- Incorporate Dry into Wet: Gradually stir the dry ingredient mixture into the wet ingredients just until combined, avoiding overmixing to keep the bread tender.
- Add Zucchini and Chocolate Chips: Gently fold in the shredded zucchini with excess moisture squeezed out, and then fold in the semi-sweet chocolate chips to distribute them evenly throughout the batter.
- Prepare to Bake: Pour the batter into the prepared loaf pan and sprinkle a few extra chocolate chips on top for added chocolatey appeal.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached, indicating the bread is cooked through.
- Cool the Bread: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, which helps it set and makes slicing easier.
Notes
- Make sure to squeeze out excess moisture from the zucchini with a clean kitchen towel or paper towels to prevent a soggy loaf.
- This bread freezes well—wrap tightly and freeze for up to 3 months for future enjoyment.
- For a richer flavor, consider adding a splash of espresso or coffee to the batter.
