Description
Chocolate Zucchini Bread is rich, moist, and packed with chocolate flavor while sneaking in fresh zucchini. This easy quick bread tastes like chocolate cake but is perfect for breakfast, snacks, or dessert.
Ingredients
1 cup all-purpose flour
1/2 cup Dutch-process cocoa or unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs, room temperature
1/4 cup unsalted butter, melted and slightly cooled
1/4 cup canola, vegetable, or melted coconut oil
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups packed shredded zucchini
1 cup semisweet chocolate chips, divided
Instructions
1. Preheat oven to 350°F. Grease a 9×5 loaf pan with nonstick spray.
2. In a medium bowl, whisk flour, cocoa, baking soda, and salt. Set aside.
3. In a large bowl, whisk eggs, melted butter, oil, vanilla, and brown sugar until smooth.
4. Stir dry ingredients into wet mixture until just combined. Do not overmix.
5. Fold in shredded zucchini and 3/4 cup chocolate chips.
6. Pour batter into loaf pan. Sprinkle remaining 1/4 cup chocolate chips on top.
7. Bake 40–50 minutes, until a toothpick inserted comes out mostly clean (a little melted chocolate is fine).
8. Cool in pan 10 minutes, then transfer to wire rack. Slice and serve warm or at room temperature.
Notes
If using coconut oil, melt and let cool slightly before mixing.
Bread stays fresh up to 4 days wrapped at room temperature.
Freezer-friendly: wrap cooled bread in plastic and foil, freeze up to 1 month.
Pairs perfectly with coffee or a scoop of vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 305
- Sugar: 22 g
- Sodium: 207 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 38 mg