Description
This Chocolate Zucchini Bread is a moist, flavorful treat that combines the rich taste of cocoa with the subtle sweetness and moisture of grated zucchini. Perfect for a snack or dessert, this bread features a tender crumb loaded with chocolate chips and a hint of cinnamon, making it a delightful way to enjoy a vegetable in a delicious baked good.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (spooned and levelled)
- 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 (dark chocolate preferred)
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 ensure the bread doesn’t stick.
- Mix 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 gently to distribute them evenly. Set this mixture aside for now.
- Combine Wet Ingredients: In a separate medium bowl, mix the grated zucchini (with all its moisture), vegetable oil, eggs, and vanilla extract until fully combined to create the wet mixture.
- Combine Wet and Dry Mixtures: Add the wet ingredients bowl into the dry ingredients. Use a whisk to gently mix until just combined—avoid overmixing to keep the bread tender.
- Prepare for Baking: Divide the batter evenly between the two prepared loaf pans. Sprinkle the remaining ½ cup of chocolate chips on top of each batter-filled pan for a chocolatey crust.
- Bake the Bread: Bake in the preheated oven for 50 to 60 minutes. To test doneness, insert a toothpick into the center of the bread; it should come out clean when fully baked. If the tops begin to brown too quickly during baking, loosely cover the pans with aluminum foil after about 30 minutes.
- Cool: Let the bread cool in the pans for 30 minutes to firm up. Then transfer the loaves to a wire rack to cool completely before slicing and serving.
Notes
- Do not drain grated zucchini; the extra moisture helps keep the bread soft and moist.
- If you prefer, substitute vegetable oil with canola or melted coconut oil for a different flavor profile.
- Make sure not to overmix the batter to avoid dense bread.
- If you don’t have two loaf pans, bake in batches or use an alternative pan size adjusting baking times accordingly.
- You can substitute chocolate chips with chopped nuts for added texture if desired.
