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Moist Chocolate Zucchini Bread Recipe

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4.6 from 82 reviews

This Moist Chocolate Zucchini Bread combines the rich flavor of cocoa with the freshness of shredded zucchini to create a deliciously tender and chocolatey loaf. Perfect as a snack or dessert, this quick bread is enhanced with semisweet chocolate chips for an extra burst of chocolate delight. The combination of butter and oil ensures a moist texture, while light brown sugar adds a subtle caramel sweetness. Easy to prepare and bake, this zucchini bread is a terrific way to enjoy a sneaky vegetable treat in a decadent form.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt

Wet Ingredients

  • 2 large eggs (at room temperature)
  • 1/4 cup unsalted butter (melted and slightly cooled)
  • 1/4 cup vegetable oil or melted coconut oil
  • 3/4 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups packed shredded zucchini

Extras

  • 1 cup semisweet chocolate chips, divided (3/4 cup mixed in, 1/4 cup on top)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, and sea salt. This ensures even mixing and removes lumps from the cocoa powder.
  3. Combine Wet Ingredients: In a separate bowl, whisk the eggs until smooth. Add the melted unsalted butter, vegetable or coconut oil, light brown sugar, and vanilla extract. Mix thoroughly until the sugar begins to dissolve.
  4. Incorporate Zucchini: Fold the shredded zucchini into the wet ingredients, ensuring it is evenly distributed. The zucchini adds moisture and texture to the bread.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently to avoid overmixing which could make the bread dense. Stop mixing once all ingredients are just combined.
  6. Add Chocolate Chips: Fold in 3/4 cup of the semisweet chocolate chips into the batter to distribute chocolate flavor throughout.
  7. Pour Batter into Pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining 1/4 cup of chocolate chips evenly on top for an appealing finish.
  8. Bake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
  9. Cool: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer the bread to a wire rack to cool completely before slicing to maintain its moist texture.

Notes

  • For best results, grate the zucchini finely and pack it firmly to reach the required amount.
  • Room temperature eggs help achieve a smoother batter and better rise.
  • Do not overmix the batter to avoid a dense bread texture.
  • Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • You can freeze the baked bread wrapped tightly for up to 3 months.

Find it online: https://amandafood.com/moist-chocolate-zucchini-bread-recipe/