Description
This moist and rich chocolate zucchini bread combines the goodness of fresh zucchini with decadent cocoa and chocolate chips. It’s a delicious way to use up summer zucchini, perfect for breakfast, dessert, or a snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini)
- 3/4 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.
- Stir the dry ingredients into the wet ingredients until just combined. Fold in the grated zucchini and chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- If your loaf sinks in the middle, it may need longer baking time or your baking soda might be old.
- Forgetting salt can result in a flat taste.
- Doubling chocolate chips makes the bread very rich.
- Espresso powder can be added for an adult flavor, but kids might find it unusual.
- Walnuts or pecans can be added for texture.
- A gluten-free version with almond flour may crumble.
- Store in an airtight container at room temperature for 2-3 days.
- Slices can be frozen for longer storage.
- The bread often tastes better the next day.
- Allow the bread to cool properly to prevent it from falling apart.
- Squeeze excess liquid from the zucchini to avoid a soggy loaf.
- Adding too much yogurt can make the bread gummy.
- Leaving out chocolate chips is possible, but reduces indulgence.
- Vegan versions can be made with flax eggs and coconut yogurt, but baking time may vary.
- Kids often enjoy this if called “chocolate cake”.
- If you don’t have cocoa powder, melted chocolate can be used, reducing the oil slightly.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Baking, Comfort Food, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 11g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg