Description
This rich and fudgy Chocolate Zucchini Bread is everything you love about chocolate cake, tucked into a moist, tender loaf! It’s loaded with melty chocolate chips, made extra moist with shredded zucchini (that you can’t even taste!), and comes together in just one bowl. Perfect for breakfast, dessert, or a midday treat—this one’s a keeper you’ll bake again and again!
Ingredients
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1 cup all-purpose flour
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½ cup Dutch-process cocoa powder (or unsweetened cocoa powder)
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1 teaspoon baking soda
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½ teaspoon sea salt
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2 large eggs, at room temperature
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¼ cup unsalted butter, melted and slightly cooled
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¼ cup canola oil, vegetable oil, or melted coconut oil
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¾ cup packed light brown sugar
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1 teaspoon pure vanilla extract
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1½ cups packed shredded zucchini
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1 cup semisweet chocolate chips, divided
Instructions
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Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
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In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt.
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In a large mixing bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until mostly smooth—some small sugar clumps are totally fine.
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Gently stir the dry ingredients into the wet mixture until just combined (don’t overmix!).
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Fold in the shredded zucchini and ¾ cup of the chocolate chips.
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Pour the batter into the prepared loaf pan. Sprinkle the remaining ¼ cup of chocolate chips evenly over the top.
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Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean (a little melted chocolate is okay, just no raw batter).
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Let the bread cool in the pan for 15 minutes, then carefully remove and transfer to a wire cooling rack to cool completely.
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Slice and enjoy warm, or let it cool for neater slices!
Notes
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If using coconut oil, make sure it’s melted and slightly cooled before adding to the batter.
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No need to peel the zucchini—the skin melts right in!
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Gently blot zucchini if it seems overly wet, but don’t squeeze out all the moisture.
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Bread can be stored wrapped in plastic at room temperature for up to 4 days.
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To freeze: Cool completely, then wrap in plastic wrap and foil. Freeze for up to 1 month. Thaw at room temperature before slicing.
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Want to make it dairy-free? Use coconut oil and dairy-free chocolate chips.
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This recipe also works great as muffins—bake at 350°F for 18–22 minutes!
- Equipment
9 x 5-inch loaf pan
Mixing bowls
Whisk or spatula
Grater (for zucchini)
Wire cooling rack
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breads & Loaves
- Method: Baking
- Cuisine: American