Description
This rich and moist Chocolate Zucchini Bread combines the deep flavor of cocoa with the subtle moisture of shredded zucchini, creating a deliciously chocolaty treat that’s perfect for breakfast, snack, or dessert. Made with simple pantry staples and chocolate chips for added indulgence, this easy-to-make bread is sure to become a favorite.
Ingredients
Units
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Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa or unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
Wet Ingredients
- 2 large eggs, at room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup canola, vegetable oil, or melted coconut oil
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups packed shredded zucchini
Add-ins
- 1 cup semisweet chocolate chips, divided (3/4 cup for batter, 1/4 cup for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan thoroughly with nonstick cooking spray and set aside to ensure easy removal later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and sea salt until well combined. This ensures even distribution of leavening and flavor.
- Combine Wet Ingredients: In a large bowl, add the eggs, melted butter, oil (canola, vegetable, or melted coconut oil), vanilla extract, and brown sugar. Stir vigorously until smooth; small clumps of brown sugar are acceptable.
- Incorporate Dry with Wet: Gently stir the dry ingredients into the wet ingredients. Be careful not to overmix to maintain a tender crumb.
- Add Zucchini and Chocolate Chips: Fold in the shredded zucchini thoroughly but gently. Then, stir in 3/4 cup of the semisweet chocolate chips, distributing them evenly throughout the batter.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the surface of the batter. Place in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out mostly clean with possibly melted chocolate but no wet batter.
- Cool the Bread: Remove the loaf pan from the oven and place on a wire cooling rack. Allow the bread to cool in the pan for 15 minutes. Then, carefully run a knife around the edges to loosen it and remove the bread from the pan. Continue to cool on the rack until it is slightly warm for best slicing.
- Serve and Store: Slice and serve the bread warm or at room temperature. Wrap leftovers tightly in plastic wrap and store at room temperature for up to 4 days. This bread also freezes well; cool completely, wrap in plastic wrap and foil, and freeze up to 1 month. Defrost before slicing.
Notes
- If using coconut oil, ensure it is melted and slightly cooled before mixing.
- The bread keeps well at room temperature for up to 4 days when wrapped properly.
- This zucchini bread freezes well; wrap tightly and freeze up to 1 month.
- To check doneness, toothpick might have some melted chocolate but avoid gooey batter.
- Do not overmix batter to keep bread tender and moist.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of loaf)
- Calories: 220
- Sugar: 16g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg
