Description
Chocolate zucchini bread delivers a sneaky veggie treat that’ll make your afternoon snack totally awesome. Baked with rich cocoa and garden-fresh zucchini, this bread becomes the perfect sweet companion for your coffee break.
Ingredients
Scale
Main Ingredients:
- 2 cups grated (drained zucchini)
- 2 cups all-purpose flour
- 2 1-ounce each unsweetened chocolate squares
- 2 cups white sugar
Wet Ingredients:
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Dry and Spice Ingredients:
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F and generously coat two 9×5-inch loaf pans with nonstick spray or butter.
- Grate 2 cups of zucchini and thoroughly press out excess moisture using paper towels.
- Melt 2 one-ounce unsweetened chocolate squares in a microwave-safe bowl, stirring every 15 seconds until completely smooth.
- Grab an electric mixer and combine 2 cups sugar, drained zucchini, 1 cup vegetable oil, 3 large eggs, and 1 teaspoon vanilla extract in a large bowl.
- Pour the melted chocolate into the mixture and blend until completely incorporated.
- Gradually add 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon ground cinnamon to the wet ingredients.
- Mix the dry ingredients just until combined, being careful not to overmix your batter.
- Gently fold ¾ cup semisweet chocolate chips into the batter for extra chocolate flavor.
- Evenly distribute the batter between the prepared loaf pans.
- Bake at 350°F for 60 to 70 minutes, checking doneness with a toothpick inserted into the center.
- Let the loaves rest in the pans for 10 minutes after removing from the oven.
- Transfer the bread to a wire rack and allow to cool completely before slicing.
Notes
- Squeeze excess moisture from zucchini to prevent a soggy bread and ensure a perfect texture.
- Melt chocolate slowly and carefully to avoid burning, using short microwave intervals and stirring frequently.
- Fold chocolate chips gently into the batter to distribute them evenly without deflating the mixture.
- For gluten-free adaptation, swap all-purpose flour with a quality gluten-free baking blend that includes xanthan gum.
- Prep Time: 15 minutes
- Cook Time: 1 hour - 1 hour 10 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 370 kcal
- Sugar: 33 g
- Sodium: 280 mg
- Fat: 19 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.1 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 4.5 g
- Cholesterol: 55 mg