Description
This moist and flavorful Chocolate Zucchini Bread combines the rich taste of cocoa and chocolate chips with the subtle moisture and nutrition of shredded zucchini. Perfect as a snack or dessert, this loaf is a delightful way to incorporate vegetables into a sweet treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Other Ingredients
- 1 1/2 cups shredded zucchini (packed)
- 3/4 cup semisweet chocolate chips
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the zucchini bread evenly.
- Whisk dry ingredients: In a medium bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisk these dry ingredients together to create an even mixture free of lumps.
- Whisk wet ingredients: In a large bowl, whisk together the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until the mixture is smooth and well incorporated.
- Combine ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing. Then, fold in the shredded zucchini and semisweet chocolate chips evenly throughout the batter.
- Prepare loaf pan: Grease a 9×5-inch loaf pan with cooking spray to prevent sticking and make removal easier after baking.
- Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean, indicating it is fully cooked through.
Notes
- Make sure to squeeze excess moisture from the shredded zucchini if it’s very watery to avoid making the batter too wet.
- You can substitute vegetable oil with melted coconut oil or canola oil for a different flavor.
- For added texture, consider adding chopped nuts like walnuts or pecans.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat slices gently in the microwave or oven before serving to restore freshness.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: chocolate zucchini bread, zucchini bread recipe, chocolate loaf, easy baking recipe, moist zucchini bread
