Description
Chocolate Zucchini Bread is a rich, moist quick bread that combines the deep flavors of chocolate with the subtle sweetness of fresh zucchini. This decadent loaf is made with a blend of unsweetened cocoa powder and semi-sweet chocolate chips, creating a luscious, chocolatey treat that’s perfect for any time of day. The zucchini adds moisture and a tender crumb without overpowering the flavor, making this bread incredibly soft and satisfying. Topped with extra chocolate chips that melt into the crust, this bread is a delightful balance of indulgence and wholesomeness, ideal for breakfast, dessert, or a sweet snack.
Ingredients
2 cups granulated sugar (or pure cane organic sugar)
3 large eggs, room temperature
1 cup vegetable oil
1 tablespoon vanilla extract
3 cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 cups grated zucchini (do not drain excess liquid; approximately 3 medium zucchinis)
12 oz semi-sweet chocolate chips, divided (8 oz for the bread mixture, 4 oz for topping)
Instructions
Preheat Oven: Adjust the oven rack to the 2nd level position and preheat the oven to 350°F (175°C).
Prepare Pans: Generously spray 2 bread loaf tins with a flour-based baking spray or grease with vegetable shortening and lightly flour. For easier removal, you can also add a parchment paper sling. Set the pans aside.
Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, eggs, vegetable oil, and vanilla extract until well combined.
Add Dry Ingredients: Add the all-purpose flour, unsweetened cocoa powder, salt, baking powder, baking soda, ground cinnamon, and ground nutmeg to the wet ingredients. Mix until just combined.
Incorporate Zucchini & Chocolate Chips: With a spoon, gently stir in the grated zucchini and 8 ounces of the chocolate chips.
Divide & Top: Evenly divide the batter between the two prepared loaf tins. Top each loaf with the remaining 4 ounces of chocolate chips.
Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the loaves to cool in the pans for about 5-10 minutes before removing them. Transfer to a cooling rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
Nutrition
- Calories: 210