Description
This particular creation belongs to the celebrated family of quick breads, which means it relies on chemical leaveners like baking soda and baking powder rather than traditional yeast to rise. What separates this loaf from your average chocolate cake is its dense, moist, brownie-like crumb structure that stays soft for days.
Ingredients
Scale
- 1½ cups (190 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon (optional)
- 2 large eggs
- ½ cup (120 ml) vegetable oil or melted coconut oil
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 1 tsp vanilla extract
- 1½ cups (180 g) finely grated zucchini (do not squeeze dry)
- 1 cup (170 g) dark chocolate chunks, divided
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a large mixing bowl, whisk together the eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.
- Stir in the grated zucchini.
- Add the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Mix gently until just combined.
- Fold in ¾ cup of the chocolate chunks.
- Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chunks on top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 295 kcal
Keywords: moist chocolate zucchini loaf recipe, brownie texture zucchini bread, easy chocolate vegetable bread, dark chocolate chunk quick bread