Description
This moist and rich Chocolate Zucchini Bread combines the natural sweetness and moisture of zucchini with the deep flavor of cocoa and chocolate chips, creating a perfect balance of healthy and indulgent. Ideal for breakfast, snacks, or dessert, this quick bread is easy to prepare and wonderfully satisfying.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1 ½ cups granulated sugar
- ½ cup cocoa powder
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups chocolate chips (preferably dark chocolate)
Wet Ingredients
- 2 cups grated zucchini (do not drain excess liquid)
- ¾ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8×4-inch loaf pans thoroughly to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, cinnamon, baking powder, baking soda, and salt. Stir in 1 cup of the chocolate chips evenly. Set the mixture aside.
- Mix Wet Ingredients: In a separate medium bowl, combine the grated zucchini with vegetable oil, eggs, and vanilla extract. Mix until well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients bowl. Whisk gently and just until the batter comes together, avoiding overmixing to keep the bread tender.
- Fill Pans and Add Topping: Divide the batter evenly between the two prepared loaf pans. Sprinkle the remaining ½ cup of chocolate chips evenly on top of each loaf.
- Bake the Bread: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. If the tops brown too quickly after 30 minutes, loosely cover the pans with aluminum foil to prevent burning.
- Cool the Loaves: Allow the bread to cool in the pans for 30 minutes before removing. Transfer loaves to a wire rack and cool completely before slicing.
Notes
- Do not drain grated zucchini to retain moisture in the bread.
- If using dark chocolate chips, select high-quality for better flavor.
- You can replace vegetable oil with canola or melted coconut oil if preferred.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly in plastic wrap and foil, then freeze for up to 3 months.
- For a nuttier texture, consider adding ½ cup chopped walnuts or pecans.
