Description
This moist and decadent Chocolate Zucchini Bread is a perfect way to use up fresh zucchini while indulging your chocolate cravings. Combining cocoa, cinnamon, and plenty of chocolate chips, this bread is satisfying without being overly sweet. It makes two generously sized loaves, ideal for sharing or enjoying throughout the week.
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. Grease two 8×4-inch loaf pans thoroughly to prevent sticking during baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, cinnamon, baking powder, baking soda, and salt until evenly combined. Stir in 1 cup of the chocolate chips and set aside for later.
- Combine Wet Ingredients: In a separate medium bowl, mix the grated zucchini, vegetable oil, eggs, and vanilla extract until well combined, ensuring the zucchini is fully incorporated.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredient bowl. Gently whisk the batter until just combined; be careful not to overmix to maintain bread’s tenderness.
- Divide Batter and Add Topping: Evenly distribute the batter between the two prepared loaf pans. Sprinkle the remaining ½ cup of chocolate chips evenly on top of each loaf.
- Bake the Bread: Place the pans in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick in the center—if it comes out clean, the bread is done. To prevent over-browning, if the tops brown too quickly, loosely cover the loaves with aluminum foil after 30 minutes.
- Cool the Loaves: Remove the breads from the oven and let them cool in the pans for 30 minutes. Then transfer them to a wire rack to cool completely before slicing.
Notes
- Do not drain the grated zucchini; the moisture helps keep the bread moist and tender.
- Using dark chocolate chips adds a rich, deep chocolate flavor but you can substitute with semi-sweet if preferred.
- Be careful not to overmix the batter to avoid tough bread texture.
- If you prefer, you can add a handful of chopped nuts like walnuts or pecans for extra texture.
- Bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
