Description
This easy Chocolate Zucchini Bread is incredibly moist, rich, and loaded with chocolate flavor. Made with shredded zucchini and chocolate chips, it tastes just like your favorite chocolate cake while sneaking in a serving of vegetables.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup Dutch-process or unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup canola oil, vegetable oil, or melted coconut oil
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups packed shredded zucchini
- 1 cup semisweet chocolate chips, divided
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt.
- In a large bowl, whisk together the eggs, melted butter, oil, brown sugar, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
- Fold in the shredded zucchini and 3/4 cup of the chocolate chips.
- Pour the batter into the prepared loaf pan and sprinkle the remaining 1/4 cup chocolate chips over the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean with only melted chocolate.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool before slicing.
Notes
- If using coconut oil, melt and cool it slightly before mixing.
- Store wrapped at room temperature for up to 4 days.
- Freeze the cooled loaf for up to 1 month.
- Do not overmix the batter to keep the bread soft and tender.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American