Chocolate Zucchini Bread

This soft and moist chocolate zucchini bread is for chocolate lovers! A combination of cocoa powder and chocolate chips makes this flavorful and delicious quick-bread extra chocolaty.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings - 10

Calories 327kcal

Author Allison - Celebrating Sweets

Ingredients

2 cups (180g) grated zucchini, loosely packed see note*
1 cup (125g) all purpose flour
scant ½ cup (40g) unsweetened cocoa powder
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
⅔ cup plus 2 tablespoons chocolate chips divided
2 large eggs
½ cup (108g) vegetable, canola, or mild olive oil
¾ cup (150g) brown sugar, packed it should be fresh and soft
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 350°F. Grease a 10x5 loaf pan and set it aside.
On a clean kitchen towel or several paper towels, spread out the shredded zucchini in an even layer. Allow the towels to soak up any excess moisture while you continue with the rest of the recipe.
In a medium bowl, combine flour, cocoa powder, baking soda, baking powder, salt, and ⅔ cup chocolate chips. Set aside.
In a large bowl, whisk eggs, oil, brown sugar, and vanilla until well combined. Add the grated zucchini** and whisk until combined. Add the dry ingredients and use a rubber spatula or wooden spoon to stir the mixture until combined, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the pan. Sprinkle the additional 2 tablespoons chocolate chips on top of the batter. Bake for 40-50 minutes, until a toothpick inserted into the center comes out clean (if there are melted chocolate chips on the toothpick, that's OK, just not raw batter). Place the loaf pan on a wire rack to cool for 15 minutes, then remove the bread from the pan and place directly on the rack to cool completely.

Video

Notes

*Use the medium holes on a box grater to shred the zucchini. This produces the perfect size shreds of zucchini, which almost disintegrate into the loaf while baking. If those seem too large for your liking, you can rough chop the shredded zucchini after grating (I don’t find this step necessary).

**If the zucchini still has an excessive amount of moisture after you've dried it out on a towel, pat it dry with additional dry paper towels. Do not squeeze out all the liquid, you need some of it to keep the bread moist.

Nutrition