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Chocolate Zucchini Bread

Moist Chocolate Zucchini Bread That Will Wow Your Taste Buds

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This delicious chocolate zucchini bread combines rich cocoa flavor with healthy zucchini, creating a moist treat perfect for any occasion.
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 210

Ingredients
  

For the Bread
  • 1 cup All-Purpose Flour Can substitute with whole wheat flour for added fiber.
  • 1 cup Whole Wheat Flour Adds a nutty flavor; swap for more all-purpose if needed.
  • ¾ cup Unsweetened Cocoa Powder Consider Dutch-process for a deeper flavor.
  • 1 teaspoon Baking Soda Essential for helping the bread rise.
  • ½ teaspoon Baking Powder Works alongside baking soda.
  • ½ teaspoon Salt Enhances the overall flavor.
  • 1 teaspoon Ground Cinnamon Optional, but adds warmth.
  • 2 large Eggs Can substitute with flax eggs for a vegan option.
  • ½ cup Vegetable Oil / Coconut Oil Use melted coconut oil for a tropical taste.
  • ½ cup Granulated Sugar Can use maple syrup for a healthier kick.
  • ½ cup Brown Sugar Brings depth and moisture.
  • 1 teaspoon Vanilla Extract Opt for pure extract for the best taste.
  • 1 cup Grated Zucchini Squeeze out some liquid.
  • 1 cup Semi-Sweet Chocolate Chips Choose dairy-free chips for a vegan version.
  • 1 cup Chopped Walnuts / Pecans Optional, adds crunch.

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • whisk
  • Spatula
  • Grater

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare your loaf pan.
  2. Grate one medium zucchini and squeeze out excess moisture.
  3. In a large bowl, whisk together all dry ingredients until well combined.
  4. In another bowl, beat eggs and mix with wet ingredients until smooth.
  5. Combine wet and dry ingredients, mixing until no dry flour remains.
  6. Fold in zucchini and chocolate chips gently.
  7. Pour the batter into the prepared pan and sprinkle with extra chocolate chips if desired.
  8. Bake for 50 to 60 minutes, checking with a toothpick for doneness.
  9. Allow to cool in the pan for 10 to 15 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 8mg

Notes

Freshly grated zucchini works best. Ensure the ingredients are at room temperature for better mixing. Check for doneness with the toothpick test, aiming for a moist but not wet loaf.

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