Description
This moist and rich Chocolate Zucchini Bread combines the subtle sweetness and moisture of shredded zucchini with the deep flavor of cocoa and chocolate chips. Perfect for breakfast, snacks, or dessert, this loaf is easy to make and wonderfully chocolatey with a hint of cinnamon spice.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Wet Ingredients
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups shredded zucchini
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Drain Zucchini: Thoroughly drain the shredded zucchini using a clean kitchen towel to squeeze out any excess moisture. This step ensures a denser, less soggy bread texture.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon until well combined.
- Combine Wet Ingredients: In a separate medium bowl, combine the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Mix until smooth and well incorporated.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, stirring gently just until no streaks of flour remain. Avoid overmixing to keep the bread tender.
- Add Zucchini and Chocolate Chips: Gently fold in the shredded zucchini and chocolate chips, ensuring they are evenly distributed throughout the batter.
- Prepare for Baking: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
- Bake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool: Let the bread cool in the pan for about 20 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Make sure to squeeze out as much moisture as possible from the zucchini to prevent the bread from becoming too wet or dense.
- You can substitute semi-sweet chocolate chips with dark chocolate or white chocolate chips as preferred.
- Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
- For a nuttier texture, consider adding ½ cup chopped walnuts or pecans with the chocolate chips.
