Description

This Moist Chocolate Zucchini Bread is a rich, chocolatey treat that combines the natural moisture of shredded zucchini with the indulgence of cocoa and semisweet chocolate chips. Perfect for breakfast, snack, or dessert, it offers a tender crumb and deep chocolate flavor that’s enhanced by the subtle earthiness of zucchini, making it a delicious way to enjoy vegetables creatively.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1/2 cup cocoa powder
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 vegetable oil or melted coconut oil
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract

Additional Ingredients

1 1/2 cups packed shredded zucchini
1 cup semisweet chocolate chips, divided (3/4 cup mixed into batter, 1/4 cup reserved for topping)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and sea salt until well combined to ensure even distribution.
Combine Wet Ingredients: In a separate bowl, beat the eggs, then add the melted butter, vegetable or coconut oil, light brown sugar, and vanilla extract. Whisk until the mixture is smooth and homogenous.
Add Zucchini and Chocolate Chips: Fold the shredded zucchini into the wet ingredients, then gently stir in 3/4 cup of the semisweet chocolate chips ensuring they are evenly distributed without overmixing.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture and gently fold just until combined. Avoid overmixing to keep the bread tender.
Pour Batter into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining 1/4 cup chocolate chips evenly over the top.
Bake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool: Remove from the oven and allow the bread to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Ensure the zucchini is well shredded and packed to get the right moisture level in the bread.
Room temperature eggs help create a smooth batter and better texture.
You can substitute vegetable oil with melted coconut oil for a subtle tropical flavor.
This bread keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
For a nuttier flavor, consider folding in 1/2 cup chopped walnuts or pecans.

Keywords: Chocolate zucchini bread, moist chocolate bread, zucchini dessert, chocolate loaf, baked chocolate treat, easy zucchini recipe