Description
Chocolate Zucchini Bread is a moist, decadent, and deliciously rich dessert-like bread that combines the natural sweetness and moisture of zucchini with the deep flavor of cocoa and chocolate. It’s a quick bread, making it easy to whip up without the need for yeast or complicated techniques. With its soft, fudgy texture and the added surprise of chocolate chips or nuts, it’s a perfect treat for breakfast, a snack, or even a dessert. The beauty of this recipe lies in the fact that zucchini, typically a neutral-tasting vegetable, adds moisture without affecting the overall flavor, making this bread delightfully soft and indulgent.
Ingredients
Dry Ingredients:
- 1¾ cups (220g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon (optional, enhances warmth) 4
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar (for moisture) 3
Wet Ingredients:
- ½ cup (120ml) vegetable oil or melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups (180g) grated zucchini (squeezed to remove excess moisture)
Mix-Ins:
- ¾ cup (130g) semisweet chocolate chips 1
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Prep:
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper 4.
- Grate zucchini using a box grater. Wrap in a clean kitchen towel and squeeze firmly to remove excess liquid.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using).
- Combine Wet Ingredients:
- In another bowl, whisk oil, eggs, vanilla, granulated sugar, and brown sugar until smooth. Fold in grated zucchini.
- Batter Assembly:
- Pour wet ingredients into the dry mix. Stir gently until just combined—overmixing causes toughness.
- Fold in chocolate chips and nuts (if using).
- Bake:
- Pour batter into the prepared pan. Top with extra chocolate chips for visual appeal.
- Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean (crumbs are okay; wet batter means it needs more time).
- Cool & Serve:
- Let cool in the pan for 15 minutes, then transfer to a wire rack. Slice once fully cooled.
Notes
This chocolate zucchini bread is a delicious way to sneak in veggies without sacrificing flavor! Perfect for breakfast, snacks, or dessert. Store in an airtight container for up to 4 days or freeze for longer freshness. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Zucchini Bread Recipe