Description

This moist and flavorful Chocolate Zucchini Bread combines the subtle sweetness of zucchini with rich cocoa and melty chocolate chips for a delightful treat. Perfect as a breakfast item, snack, or dessert, this easy-to-make loaf features a tender crumb and a luscious chocolatey taste, enhanced by the natural moisture of shredded zucchini. It’s a great way to sneak some veggies into your sweet baked goods while indulging in comforting chocolate flavors.

Ingredients

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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

Additional Ingredients

1 cup semisweet chocolate chips, divided (3/4 cup for batter, 1/4 cup for topping)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder (or unsweetened cocoa), baking soda, and sea salt. This ensures the cocoa is evenly distributed and leavening agents are combined.
Combine Wet Ingredients: In a large bowl, add the eggs, melted and slightly cooled unsalted butter, oil (canola, vegetable, or melted coconut), pure vanilla extract, and packed light brown sugar. Stir these together until the mixture is smooth, with some small brown sugar clumps okay.
Incorporate Dry Ingredients: Slowly stir the dry mixture into the wet ingredients, mixing just until combined to avoid overmixing which can lead to dense bread.
Add Zucchini and Chocolate Chips: Fold in the shredded zucchini gently until just combined. Then add 3/4 cup of the semisweet chocolate chips and stir lightly to distribute.
Pour Batter and Add Topping: Pour the batter into the prepared loaf pan evenly. Sprinkle the remaining 1/4 cup of chocolate chips over the top for an appealing touch and extra chocolate bursts.
Bake the Bread: Bake in the preheated oven for 50 to 60 minutes. Test doneness by inserting a toothpick into the center — it should come out mostly clean, though melted chocolate on the toothpick is normal. Avoid underbaking to prevent gooey batter.
Cool the Bread: Remove the loaf pan from the oven and place it on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Then run a knife around the edges to loosen the bread and carefully remove it from the pan.
Final Cooling and Serving: Allow the bread to cool completely on the wire rack until slightly warm. Slice and serve as desired for a delicious chocolate zucchini treat.

Notes

If using coconut oil, ensure it is melted and slightly cooled before mixing to prevent cooking the eggs.
The bread keeps well for up to 4 days at room temperature when wrapped tightly in plastic wrap.
This bread freezes well: cool completely, wrap in plastic wrap and aluminum foil, and freeze for up to 1 month. Defrost fully before slicing.
Small clumps of brown sugar in the wet mix are okay and help add texture and flavor.
Do not overmix the batter to keep the bread tender and moist.

Nutrition

Serving Size: 1 slice (1/12th of loaf)
Calories: 210
Sugar: 14g
Sodium: 150mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 3g
Cholesterol: 40mg