Description
A moist and rich Chocolate Zucchini Bread that blends the wholesome goodness of shredded zucchini with decadent semi-sweet chocolate chips, providing a perfect balance of health and indulgence in every bite.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup light brown sugar
- 1/4 cup white sugar
Wet Ingredients
- 2 large eggs, room temperature
- 4 tablespoons unsalted butter, softened
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini, packed
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get ready for baking the bread.
- Mix Dry Ingredients: In a medium mixing bowl, combine the flour, unsweetened cocoa, baking soda, baking powder, salt, light brown sugar, and white sugar. Stir well to ensure even distribution.
- Beat Wet Ingredients: In a large mixing bowl, beat together the eggs, softened butter, canola oil, and vanilla extract on medium speed until well combined, about 1 minute.
- Add Zucchini: Incorporate the shredded zucchini into the wet mixture by mixing with beaters for about 10 seconds to evenly combine without overmixing.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients and gently stir until just combined, being careful not to overmix to maintain a tender crumb.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips, reserving some to sprinkle over the top of the loaf before baking.
- Prepare Pan: Lightly grease an 8×4-inch loaf pan, then pour the batter into the pan, spreading it evenly. Sprinkle the reserved chocolate chips on top.
- Bake: Place the loaf pan in the preheated oven and bake for 50 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs attached.
- Rest: Remove the bread from the oven and allow it to rest in the pan for 5 minutes to set.
- Cool: Transfer the bread from the pan onto a cooling rack and let it cool completely before slicing to ensure clean cuts and best texture.
Notes
- Use a box grater or a food processor with a grating attachment to shred large quantities of zucchini efficiently. Freeze any extra shredded zucchini in 2-cup portions for future baking.
- When slicing the bread, avoid overly serrated knives and clean the blade between slices to help maintain clean cuts.
- This recipe can be adapted to make muffins by adjusting the baking time to 18–24 minutes depending on your oven.
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 240
- Sugar: 18g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
