Chocolate Zucchini Bread

5 from 5 votes

This Chocolate Zucchini Bread is moist and has a tender crumb. This homemade bread is loaded with chocolate flavor and shredded zucchini.

Prep Time20

Cook Time1

Let Cool25

Total Time1 45

Course: Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $8.08, $0.67 per Serving

Ingredients

1 ¾ cups All Purpose Flour
⅓ cup Unsweetened Cocoa Powder Dutch Processed
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
2 eggs
8 Tablespoons unsalted butter melted
1 cup granulated sugar
2 teaspoons vanilla extract
2 cups shredded zucchini
1 cup Semi-Sweet Chocolate Chips divided

Instructions

Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
In a large bowl, whisk together the eggs, melted butter, sugar, and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients and stir just until combined. Do not over mix.
Fold in the shredded zucchini and ¾ cup of the chocolate chips.
Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the remaining ¼ cup chocolate chips over the top.
Bake for 50–60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid inserting the toothpick directly into a chocolate chip.
Cool the bread in the pan on a wire rack for 10 minutes.
Carefully remove the bread from the pan and place it on the wire rack to cool for an additional 15 minutes.
Slice, serve, and enjoy.

Notes

There is no need to peel the zucchini before shredding. Shred it with a box grater or cheese grater. If using frozen shredded zucchini, thaw it completely and blot it dry before adding it to the batter.

Store leftover bread in an airtight container at room temperature for up to 1 week.

Nutrition