Description
This Chocolate Zucchini Bread combines moist shredded zucchini with rich cocoa and semisweet chocolate chips for a decadent yet wholesome loaf. Perfect for breakfast, snack, or dessert, this quick bread offers a lovely balance of chocolate flavor and subtle veggie sweetness, baked to perfection in a standard loaf pan.
Ingredients
Scale
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 oil, 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 Oven 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 it aside to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process or unsweetened cocoa powder, baking soda, and sea salt until evenly combined. Set this dry mixture aside for later use.
- Combine Wet Ingredients: In a large bowl, add the two large eggs at room temperature, melted and slightly cooled unsalted butter, oil of choice (canola, vegetable, or melted coconut oil), pure vanilla extract, and packed light brown sugar. Stir all ingredients together until smooth. It’s okay if you notice a few small brown sugar clumps; they will dissolve during baking.
- Incorporate Dry Ingredients: Gently stir the dry ingredients into the wet ingredients, being careful not to overmix the batter, which can make the bread tough. Overmixing should be avoided to maintain a tender crumb.
- Add Zucchini and Chocolate Chips: Fold in the shredded zucchini just until combined to distribute moisture and texture evenly. Next, stir in 3/4 cup of the semisweet chocolate chips into the batter for melty chocolate pockets inside the bread.
- Transfer to Pan and Top: Pour the completed batter into the prepared loaf pan, smoothing the top gently with a spatula. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the surface for a decorative, chocolatey topping.
- Bake the Bread: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out mostly clean. Some melted chocolate chips on the toothpick are normal; just avoid any gooey batter residue indicating undercooking.
- Cool Bread: Remove the pan from the oven and set it on a wire cooling rack. Let the bread cool in the pan for 15 minutes to firm up and make removal easier.
- Remove and Cool Further: Run a knife around the edges of the loaf to loosen it, then carefully remove from the pan. Allow the bread to cool further on the wire rack until it is slightly warm and easier to slice.
- Slice and Serve: Cut the bread into 12 slices and serve. Enjoy warm or at room temperature.
Notes
- If using coconut oil, ensure it is melted and slightly cooled before mixing to avoid cooking the eggs or altering batter consistency.
- This bread will keep well at room temperature wrapped in plastic wrap for up to 4 days.
- The bread freezes well; after it has completely cooled, wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 1 month. Allow to defrost completely before slicing.
Nutrition
- Serving Size: 1 slice (approx. 1/12 loaf)
- Calories: 190 kcal
- Sugar: 14 g
- Sodium: 160 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
