Chocolate Zucchini Bread (Printable Version)
Rich, moist chocolate bread studded with chocolate chips and secretly packed with zucchini for an irresistible homemade treat.
# Ingredients:
→ Dry Ingredients
01 -
1 cup all-purpose flour
02 -
1/2 cup Dutch process cocoa or unsweetened cocoa
03 -
1 teaspoon baking soda
04 -
1/2 teaspoon sea salt
→ Wet Ingredients
05 -
2 large eggs, at room temperature
06 -
1/4 cup unsalted butter, melted and slightly cooled
07 -
1/4 cup canola, vegetable oil, or melted coconut oil
08 -
3/4 cup packed light brown sugar
09 -
1 teaspoon pure vanilla extract
→ Add-ins
10 -
1 1/2 cups packed shredded zucchini
11 -
1 cup semisweet chocolate chips, divided
# Steps:
01 -
Preheat your oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
02 -
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
03 -
In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. Small brown sugar clumps are acceptable.
04 -
Stir the dry ingredients into the wet ingredients, being careful not to overmix. Fold in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
05 -
Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out mostly clean. Some melted chocolate on the toothpick is fine, but there shouldn't be raw batter.
06 -
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges and carefully remove from the pan. Allow to cool on the wire rack until slightly warm before slicing and serving.
# Notes:
01 -
If using coconut oil, ensure it is melted and slightly cooled before incorporating.
02 -
The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days.
03 -
To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.