Description
Learn how to make delicious chocolate zucchini bread with this easy recipe! Moist and flavorful, perfect for a sweet treat or snack.
Ingredients
- 1 cup (240 ml) all-purpose flour
- 1/2 cup (120 ml) Dutch process cocoa or unsweetened cocoa
- 1 teaspoon (5 ml) baking soda
- 1/2 teaspoon (3 ml) sea salt
- 2 large eggs, at room temperature
- 1/4 cup (60 ml) unsalted butter, melted and slightly cooled
- 1/4 cup (60 ml) vegetable oil
- 3/4 cup (180 ml) packed light brown sugar
- 1 teaspoon (5 ml) pure vanilla extract
- 1 1/2 cups (360 ml) packed shredded zucchini
- 1 cup (240 ml) chocolate chips, divided
Instructions
- Set your oven to 350°F and coat a 9-by-5-inch loaf pan with nonstick spray, then set it aside.
- In a medium-sized bowl, combine the flour, cocoa powder, baking soda, and sea salt. Set this mixture aside.
- In a larger bowl, combine the eggs, melted butter, oil, vanilla extract, and brown sugar. Mix until the texture is smooth, though it’s okay if there are some small lumps of brown sugar.
- Gently fold the dry mixture into the wet mixture, being careful not to overmix. Add the shredded zucchini and mix until just integrated. Incorporate ¾ cup of the chocolate chips into the batter.
- Transfer the batter into the prepared loaf pan. Scatter the remaining ¼ cup of chocolate chips on top of the batter. Bake for 50-60 minutes, or until a toothpick inserted into the center emerges mostly clean, aside from some melted chocolate.
- Take the pan out of the oven and place it on a wire rack to cool. Allow the bread to cool in the pan for 15 minutes, then run a knife around the edges and carefully remove it from the pan. Let the bread cool on the wire rack until it is slightly warm. Slice and enjoy.
- Note: If using coconut oil, ensure it is melted and cooled slightly. The bread can be kept at room temperature, wrapped in plastic, for up to 4 days. It also freezes well. To freeze, let the bread cool completely, then wrap in plastic wrap and foil. Freeze for up to a month. Thaw before slicing.
Notes
- For a more decadent flavor, opt for Dutch process cocoa over regular unsweetened cocoa.
- Ensure to remove excess moisture from shredded zucchini before adding to the batter to avoid a soggy texture.
- Enhance the chocolate taste by using dark chocolate chips instead of semi-sweet.