Description
This delicious Chocolate Zucchini Bread combines moist shredded zucchini with rich cocoa powder and semisweet chocolate chips, resulting in a moist and flavorful loaf perfect for any time of day. With warm spices like cinnamon and nutmeg, this quick bread is a delightful treat that’s easier to make than you think.
Ingredients
Scale
Dry Ingredients
- 2½ cups all-purpose flour, spooned and leveled
- ⅓ cup unsweetened cocoa powder, sifted if lumpy
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
Wet Ingredients
- 3 large eggs
- 1 cup vegetable oil
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 cups shredded zucchini
Add-ins
- 1 cup semisweet chocolate chips, plus more for sprinkling
Instructions
- Prepare pans and oven: Preheat the oven to 350°F (175°C) and lightly spray two 8×4-inch loaf pans with nonstick cooking spray to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, sea salt, cinnamon, and nutmeg until evenly combined and free of lumps.
- Combine wet ingredients: In a large bowl, vigorously whisk the eggs, vegetable oil, granulated sugar, and vanilla extract until smooth and well blended. Stir in the shredded zucchini to incorporate evenly.
- Combine wet and dry: Add the dry ingredients to the wet zucchini mixture and gently fold them together until just combined. The batter will be thick—avoid overmixing to maintain a tender crumb.
- Add chocolate chips: Fold in 1 cup of semisweet chocolate chips evenly through the batter for pockets of melty chocolate throughout the bread.
- Fill pans and top: Divide the batter evenly between the two prepared loaf pans and use a spatula to smooth the tops. Sprinkle additional chocolate chips across the tops for added texture and flavor.
- Bake: Bake in the preheated oven for 40 to 60 minutes or until a toothpick inserted into the center of the loaves comes out clean and the tops spring back when lightly pressed.
- Cool and serve: Remove the loaves from the oven and allow them to cool completely in the pans before slicing and serving.
Notes
- This updated recipe, revised in June 2025, delivers a lighter texture and includes more zucchini for added moisture and nutrition.
- If you prefer the original version of the recipe, it includes whole wheat flour, almond milk, and maple syrup; however, baking time, temperature, and method remain the same.
- You can store the bread tightly wrapped at room temperature for up to 3 days or refrigerated for about a week.
- For a gluten-free option, consider substituting the all-purpose flour with a gluten-free baking flour blend.
- Grating the zucchini finely and squeezing excess moisture can help maintain the bread’s structure if your zucchini is very watery.
Nutrition
- Serving Size: 1 slice (1/16th of a loaf)
- Calories: 210
- Sugar: 14g
- Sodium: 240mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg
