Chocolate Zucchini Bread
Chocolate zucchini bread is soft, moist, and full of chocolate flavor. It’s made with simple ingredients and you can mix it by hand. A great way to use up extra zucchini and perfect for a snack or dessert!
Servings: 12 slices
Calories: 256kcal
Equipment
- 1 lb loaf pan or use a 1.25 lb loaf pan see recipe notes below
Ingredients
- 1 cup all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup unsweetened cocoa powder use Dutch process or unsweetened cocoa powder
- ½ cup granulated sugar
- ⅓ cup brown sugar light or dark, packed
- ¼ cup unsalted butter melted, slightly cooled
- ¼ cup vegetable oil or olive oil
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1½ cups grated zucchini 1 to 1½ medium zucchinis, not peeled, no need to blot it or drain moisture from it
- ¾ cup chocolate chips semi-sweet or dark, divided
Instructions
- Preheat the oven to 350℉. Butter (or spray with baking spray) the bottom and sides of an 8 by 4 inch loaf pan or 9 by 5 inch loaf pan. Line pan with a strip parchment paper. Parchment paper should be long enough to cover the bottom and long sides of the pan with 2-3 inches of overhang to make it easy to remove bread from pan.
- Grate the zucchini on the large holes of a box grater. Measure out 1½ cups (180 grams). Set aside.
- In a medium sized mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, cocoa powder, and salt. Set aside.
- In a large mixing bowl, whisk to combine the melted butter, oil and sugars. Add the eggs followed by the vanilla extract.
- Use a spatula to stir the dry ingredients into the wet ingredients until just combined. Stir in the zucchini til just combined then stir in ½ cup of the chocolate chips. Avoid overmixing.
- Pour the mixture into the prepared loaf pan. Smooth the top with a spatula or an offset spatula. Sprinkle the remaining 1/4 cup of chocolate chips evenly overtop.
- Bake for 45-55 minutes or until a toothpick comes out clean when inserted into the center of the bread.
Video
Notes
Loaf pan: Use an 8x4 inch loaf pan or a 9x5 inch loaf pan. I prefer an 8x4 inch loaf pan since it bakes up into a taller loaf. Line the pan with parchment paper and let it hang over the sides. The overhang makes handles so you can lift the bread out of the pan.
Zucchini: You’ll need 1–2 medium zucchinis (about 180 g / 1½ cups shredded). Since zucchini sizes can vary a lot, measure by cups or grams for accuracy. No need to peel or squeeze out the moisture—just grate it with a box grater. You can also use a hand grater or a food processor fitted with a shredding disk. I prefer a simple box grater since it’s easier to wash than a food processor.
Sugar: I like mixing granulated and brown sugar for the best flavor and texture, but you can use all of either if you like. Use ¾ to 1 cup total, depending on how sweet you want it.
Butter and oil: Butter adds flavor and oil adds extra moisture. You can use extra butter in place of the oil or use extra oil and leave out the butter. Swap in canola oil, avocado oil or extra virgin olive oil in place of vegetable oil.
Storage: Store at room temperature in an airtight container for up to 4 days. To freeze, cool completely, wrap slices or the whole loaf tightly with plastic wrap or aluminum foil, and place in a freezer bag for up to 2 months.
Nutrition Information: The nutritional information provided is an estimate per serving. Accuracy cannot be guaranteed.
Nutrition
Serving: 1slice | Calories: 256kcal | Carbohydrates: 35g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 198mg | Potassium: 123mg | Fiber: 2g | Sugar: 24g | Vitamin A: 158IU | Vitamin C: 0.01mg | Calcium: 38mg | Iron: 1mg
