Description
This moist and delicious Chocolate Zucchini Bread combines rich cocoa, sweet chocolate chips, and fresh grated zucchini to create a perfect sweet bread that’s great for breakfast, dessert, or snacks. Packed with warm cinnamon and chocolate flavor, it’s easy to make and satisfying for any chocolate lover.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1 ½ cups granulated sugar
- ½ cup cocoa powder
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups chocolate chips (preferably dark chocolate)
Wet Ingredients
- 2 cups grated zucchini (do not drain excess liquid)
- ¾ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease two 8×4-inch loaf pans thoroughly to prevent sticking.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, cinnamon, baking powder, baking soda, and salt until well blended. Stir in 1 cup of the chocolate chips and set aside.
- Mix wet ingredients: In a medium bowl, combine the grated zucchini (with its liquid), vegetable oil, eggs, and vanilla extract. Mix until all wet ingredients are fully combined.
- Combine wet and dry mixtures: Pour the wet ingredients into the bowl with dry ingredients. Gently whisk the mixture until just combined; be careful not to overmix to avoid dense bread.
- Prepare for baking: Divide the batter evenly between the two greased loaf pans. Sprinkle the remaining ½ cup of chocolate chips evenly over the tops of the batter in each pan.
- Bake the bread: Place the loaf pans in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. If the tops brown too quickly, loosely cover the pans with foil around 30 minutes into baking.
- Cool the bread: Once baked, let the breads cool in the pans for 30 minutes. Then transfer them to a wire rack to cool completely before slicing and serving.
Notes
- Do not drain the grated zucchini; the moisture contributes to the bread’s moist texture.
- If you prefer a nutty texture, consider adding ½ cup of chopped walnuts or pecans.
- Use dark chocolate chips for a richer flavor, or semi-sweet if preferred.
- Store bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- This bread freezes well—wrap tightly and freeze for up to 3 months.
