Chocolate Zucchini Bread
Chocolate Zucchini Bread is moist and delicious with double chocolate! Cocoa powder and chocolate chips for the most chocolate flavor!
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Servings: 7
Calories: 306kcal
Equipment
- Cheese Grater or Food Processor (with grating attachment)
- 9x5-inch Loaf Pan
- 2 Mixing Bowls
- Spatula
- Whisk
Ingredients
- 1 cup All-Purpose Flour
- ½ cup Cocoa Powder, unsweetened (I like Dutch processed)
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- ½ teaspoon Instant Espresso Powder (optional)
- 2 large Eggs, room temperature
- ¼ cup Oil (I use canola)
- ¾ cup Brown Sugar, lightly packed
- 1 ¼ teaspoon Vanilla
- ¼ cup Butter, melted and cooled
- 2 cups Shredded Zucchini (not squeezed or drained)
- 1 ¼ cup Semi-Sweet Chocolate Chips, divided
Instructions
- Preheat oven to 350° F. Spray a 9"x5" loaf pan with baking spray.
- In a small mixing bowl, add the flour, cocoa, baking soda, baking powder, salt, espresso powder. Mix together.
- In a Medium mixing bowl, add the room temperature eggs, oil, brown sugar, vanilla, and the cooled melted butter (by cooled I mean that it is still pourable, but not warm enough to affect the eggs). Whisk together well.
- Add the dry ingredients to the wet and fold together with a spatula. It's okay if not thoroughly mixed. You don't want to over mix this batter.
- Add the zucchini and gently fold into the batter.
- Add 1 cup of the chocolate chips and gently fold in. Save the remaining ¼ cup.
- Pour the batter into the prepared loaf pan and use a spatula to spread evenly in the pan.
- Sprinkle the remaining chocolate chips on top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean of batter (may have some melted chocolate on it).
- Allow to cool in the pan for about 15 minutes, then use a butter knife to loosen the edges and carefully remove to finish cooling on a wire rack.
- Serve warm or room temperature.
Notes
Storage
- Chocolate zucchini bread should be stored in a zip-top bag or in an airtight container on the counter.
- Refrigerating the bread for too long will cause it to dry out faster. So I recommend storing this at room temperature on the counter.
- Leftovers, if stored properly, should last about 3 to 4 days.
Freezing
- Let loaf cool completely before preparing it for freezing. Once it’s cooled, tightly wrap the bread in plastic wrap and aluminum foil or put it in a freezer-safe airtight container before placing it in the freezer.
- Don’t forget to label it and use it within 3 months.
Nutrition
Calories: 306kcal