Chocolate Zucchini Bread Recipe
This decadent Chocolate Zucchini Bread combines the moistness of grated zucchini with the rich flavors of cocoa and chocolate chips, creating a perfect balance of healthy and indulgent in every slice. Ideal for breakfast, snack, or dessert, this quick bread is easy to prepare and results in two loaves of deliciously fudgy bread with a cinnamon twist.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2 loaves (about 12 slices per loaf) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
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.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, cinnamon, baking powder, baking soda, and salt until well combined. Stir in 1 cup of the chocolate chips and set aside.
- Combine Wet Ingredients: In a medium bowl, mix the grated zucchini (with its liquid), vegetable oil, eggs, and vanilla extract until the mixture is fully blended.
- Create the Batter: Pour the wet ingredient mixture into the dry ingredients. Whisk gently until the batter just comes together; avoid 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 for added chocolate bursts.
- Bake: Place the pans in the oven and bake for 50-60 minutes. To test doneness, insert a toothpick into the center; it should come out clean. If the tops brown too quickly, loosely cover with foil after about 30 minutes to prevent excessive browning.
- Cool: Remove the loaves from the oven and allow them to cool in the pans for 30 minutes. Then, transfer the loaves onto a wire rack to cool completely before slicing.
Notes
- For baking one loaf instead of two, use a 9×5-inch loaf pan and bake at 325°F (163°C) for 75-90 minutes.
- Do not drain the grated zucchini; the moisture helps keep the bread soft and moist.
- You can substitute vegetable oil with any mild-flavored oil like canola or light olive oil.
- Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Adding nuts like walnuts or pecans can add a delightful crunch.
Keywords: chocolate zucchini bread, zucchini bread, chocolate loaf, quick bread, baked desserts, moist bread, cinnamon, chocolate chips
Find it online: https://tastemadebyclara.com/chocolate-zucchini-bread-recipe/
