Moist Chocolate Zucchini Bread
This indulgent Moist Chocolate Zucchini Bread combines rich chocolate flavor with sweet zucchini, resulting in a moist and tender quick bread perfect for any occasion.
Servings: 12 slices
Calories: 225kcal
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder (unsweetened)
- 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 Squeeze out excess moisture before using.
Chocolate Chips
- 1 cup semisweet chocolate chips, divided Use 3/4 cup mixed in and 1/4 cup on top.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and sea salt until well combined.
- In another bowl, beat the eggs until frothy, then mix in the melted butter, vegetable oil, brown sugar, and vanilla extract. Stir in the finely shredded zucchini.
- Gradually add the dry mixture to the wet mixture using a spatula, mixing until just combined.
- Fold in 3/4 cup of the semisweet chocolate chips into the batter.
- Pour the batter into the prepared loaf pan, leveling it off and sprinkling the remaining 1/4 cup of chocolate chips on top.
Baking
- Bake in the preheated oven for about 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for approximately 10 minutes before transferring it to a wire rack to cool completely.
Notes
Tips for preparing: Grate the zucchini finely and squeeze out excess moisture. Add nuts or dried fruits for extra flavor. Serve warm for the best experience.