Description
This moist and delicious Chocolate Zucchini Bread combines shredded zucchini with rich cocoa and chocolate chips for a decadent yet slightly healthy treat. Perfect for breakfast, snack time, or dessert, this easy-to-make bread features a tender crumb with a delightful chocolate flavor, balancing sweetness and the subtle earthiness of zucchini.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Wet Ingredients
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups shredded zucchini
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Drain Zucchini: Thoroughly drain the shredded zucchini using a clean kitchen towel to squeeze out any excess moisture to ensure a denser bread texture.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon until evenly combined.
- Combine Wet Ingredients: In a separate medium bowl, combine the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Mix until smooth and well combined.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring just until no streaks of flour remain. Avoid overmixing to maintain a tender texture.
- Add Zucchini and Chocolate Chips: Gently fold in the shredded zucchini and chocolate chips, ensuring even distribution throughout the batter.
- Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Cool: Allow the bread to cool in the pan for about 20 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Be sure to drain the zucchini well to avoid a soggy loaf.
- This bread can be stored tightly wrapped at room temperature for up to 3 days or refrigerated up to a week.
- Adding chocolate chips gives extra bursts of chocolate flavor but can be omitted for a less sweet version.
- For a dairy-free option, substitute butter with coconut oil and check chocolate chips for dairy content.
