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–+ servings
Chocolate Zucchini Bread

Decadent Chocolate Zucchini Bread That's Perfectly Moist

This Chocolate Zucchini Bread is a moist, fudgy treat that cleverly incorporates vegetables, making it a guilt-free indulgence.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Bread
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.75 cups all-purpose flour Consider using whole wheat flour for a healthier option.
  • 0.75 cups Dutch process cocoa Unsweetened cocoa is a suitable substitute.
  • 1 teaspoon baking soda Ensure it’s fresh for the best rise.
  • 0.5 teaspoon sea salt Regular salt can be used if needed.
  • 2 large eggs Flax eggs work for a vegan alternative.
  • 0.5 cups unsalted butter (melted) Substitute with olive oil or coconut oil if desired.
  • 0.5 cups canola oil Vegetable oil can be used instead.
  • 1 cup light brown sugar Coconut sugar is a nice alternative.
  • 1 teaspoon pure vanilla extract Feel free to use other flavored extracts.
  • 1.5 cups shredded zucchini Use freshly grated zucchini (do not peel).
  • 0.75 cups semisweet chocolate chips Dark or white chocolate chips can be exchanged.
Optional Add-Ins
  • nuts (walnuts or pecans) Add texture and flavor.
  • spices (cinnamon or espresso powder) A little goes a long way!

Equipment

  • 9x5-inch loaf pan
  • mixing bowls
  • whisk
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions for Chocolate Zucchini Bread
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan thoroughly.
  2. In a medium bowl, combine 1.75 cups of flour, 0.75 cups of cocoa, 1 teaspoon of baking soda, and 0.5 teaspoon of sea salt. Whisk until blended.
  3. In a large bowl, beat together 2 eggs, 0.5 cups of melted butter, 0.5 cups of canola oil, 1 teaspoon of vanilla extract, and 1 cup of brown sugar.
  4. Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined.
  5. Fold in 1.5 cups of shredded zucchini and 0.75 cups of chocolate chips.
  6. Pour the batter into the prepared loaf pan and sprinkle 0.25 cups of chocolate chips on top.
  7. Bake in the oven for 50–60 minutes or until a toothpick comes out with a few moist crumbs.
  8. Remove from the oven and let cool in the pan for 15 minutes before inverting onto a wire rack.
  9. Slice and serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 30gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 14gVitamin A: 250IUVitamin C: 2mgCalcium: 30mgIron: 1.5mg

Notes

For best results, use freshly grated zucchini and avoid over-mixing the batter. Store tightly wrapped for freshness.

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