Description
Chocolate zucchini bread sneaks vegetables into a delectable treat that tricks picky eaters. Warm spices and rich chocolate create a perfect breakfast or afternoon snack perfect for sharing with friends and family.
Ingredients
Scale
Primary Ingredients:
- 1 ½ cups packed shredded zucchini
- 1 cup all-purpose flour
- 1 cup semisweet chocolate chips
- ¾ cup packed light brown sugar
- ½ cup cocoa powder
Supporting Ingredients:
- 2 large eggs
- ¼ cup unsalted butter
- ¼ cup vegetable oil
Flavor Enhancers:
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- ½ teaspoon sea salt
Instructions
- Warm your oven to 350°F and coat a 9×5-inch loaf pan with nonstick spray or butter.
- Sift 1 cup flour, ½ cup cocoa powder, 1 teaspoon baking soda, and ½ teaspoon sea salt together in a medium bowl.
- Crack 2 large room-temperature eggs into a separate large bowl and whisk with ¼ cup melted butter, ¼ cup vegetable oil, ¾ cup brown sugar, and 1 teaspoon vanilla until smooth.
- Squeeze excess moisture from 1 ½ cups shredded zucchini using a clean kitchen towel, then fold into the wet mixture.
- Gently incorporate the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix your batter.
- Fold ¾ cup chocolate chips into the batter, reserving ¼ cup for topping.
- Transfer the batter to your prepared loaf pan and scatter the remaining ¼ cup chocolate chips across the surface.
- Bake for 55-60 minutes, rotating the pan halfway through cooking time. Check doneness by inserting a toothpick – it should come out clean with minimal crumbs.
- Remove from oven and let the bread rest in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve at room temperature for maximum moisture and flavor.
Notes
- Zucchini releases moisture, so squeeze out excess water after grating to prevent a soggy bread texture.
- Use dark cocoa powder for deeper chocolate flavor and richer color in your bread.
- Substitute whole wheat flour for half the all-purpose flour to boost nutritional value and add a nutty undertone.
- Store wrapped tightly at room temperature for 3-4 days, or freeze slices for up to 3 months for quick chocolate treats later.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 to 10
- Calories: 217 kcal
- Sugar: 18 g
- Sodium: 142 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 31 mg