Description
This moist and flavorful Chocolate Zucchini Bread combines the rich taste of cocoa and semisweet chocolate chips with the natural moisture and subtle earthiness of shredded zucchini. Perfect as a snack or dessert, this loaf is easy to make and keeps well, offering a delicious way to sneak veggies into a sweet treat.
Ingredients
Units
Scale
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 oil, vegetable oil, or melted coconut oil
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
Add-ins
- 1 1/2 cups packed shredded zucchini
- 1 cup semisweet chocolate chips, divided (3/4 cup for batter, 1/4 cup for topping)
Instructions
- Prepare the Pan: Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set it aside to be ready for the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, Dutch process cocoa powder, baking soda, and sea salt. Set this mixture aside for later incorporation.
- Combine Wet Ingredients: In a large bowl, add the eggs, melted and slightly cooled butter, oil, vanilla extract, and brown sugar. Stir until the mixture is smooth, noting that a few small brown sugar clumps are normal and acceptable.
- Add Dry Ingredients to Wet: Gently stir the dry ingredients into the wet ingredients, being careful not to overmix to ensure the bread remains tender.
- Incorporate Zucchini and Chocolate Chips: Fold in the shredded zucchini until just combined. Then, stir in 3/4 cup of the semisweet chocolate chips evenly into the batter.
- Pour and Top Batter: Pour the prepared batter into the greased loaf pan. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the top of the batter for extra chocolate flavor and a decorative finish.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out mostly clean with possibly some melted chocolate but no gooey batter.
- Cool and Remove from Pan: After baking, remove the pan from the oven and place it on a wire cooling rack. Allow the bread to cool in the pan for 15 minutes to set. Run a knife along the pan edges to loosen, then carefully remove the bread onto the rack to cool until slightly warm.
- Slice and Serve: Once the bread is warm rather than hot, slice into 12 pieces and serve. Enjoy as a snack, breakfast treat, or dessert.
Notes
- If using coconut oil, ensure it is melted and slightly cooled before mixing.
- The bread keeps well at room temperature, wrapped tightly in plastic wrap, for up to 4 days.
- This bread freezes well: once fully cooled, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Defrost completely before slicing.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 40 mg
