Description
This moist and delicious Chocolate Zucchini Bread combines the wholesome goodness of shredded zucchini with rich cocoa and chocolate chips, creating a perfect balance of healthy and indulgent. It’s incredibly easy to make and ideal for breakfast, snack, or dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Wet Ingredients
- 1 ½ cups shredded zucchini
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Drain the zucchini: Thoroughly drain the shredded zucchini using a clean kitchen towel to squeeze out any excess moisture. This step is key to ensuring the bread is dense and not soggy.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon until evenly combined.
- Combine wet ingredients: In a separate medium bowl, mix the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until smooth and well blended.
- Combine wet and dry: Gradually add the wet ingredient mixture to the dry ingredients, stirring gently just until no streaks of flour remain. Avoid overmixing to keep the bread tender.
- Add zucchini and chocolate chips: Gently fold shredded zucchini and chocolate chips into the batter, making sure they are evenly distributed.
- Prepare for baking: Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Cool: Let the bread cool in the pan for about 20 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Be sure to drain the zucchini well to avoid excess moisture which can make the bread soggy.
- You can substitute semi-sweet chocolate chips with dark chocolate chips for a richer flavor.
- For a nutty twist, consider adding ½ cup chopped walnuts or pecans.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap it tightly and freeze for up to 3 months.
