Chocolate Zucchini Bread
This rich and moist chocolate zucchini bread is loaded with cocoa, chocolate chips, and a soft texture from zucchini. A perfect way to use up fresh zucchini!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cup all-purpose flour (187.5 g)
- 0.5 cup Dutch-processed cocoa powder (59 g)
- 0.75 teaspoon baking powder
- 0.75 teaspoon baking soda
- 1 teaspoon kosher salt
- 0.5 teaspoon espresso powder
- 1 cup light brown sugar, packed (200 g)
- 0.5 cup granulated sugar (100 g)
- 0.75 cup vegetable oil (163.5 g)
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2.5 cups grated zucchini (about 2 medium zucchini, lightly pressed to remove excess moisture (do not squeeze dry))
- 1 cup semi-sweet chocolate chips (182 g)
Instructions
Preparation Steps
- Preheat the oven to 350°F. Lightly spray a 9x5-inch loaf pan with non-stick spray.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder until well combined.
- In a medium bowl, whisk together brown sugar, granulated sugar, oil, vanilla, and eggs until smooth.
- Pour the wet mixture into the bowl with the dry ingredients, stirring gently until just combined. (The batter will be thick.)
- Fold in the grated zucchini and chocolate chips until evenly distributed, being careful not to overmix.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Place the pan in the oven, then immediately reduce the temperature to 325°F.
- Bake for 80-90 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, but no raw batter. If the top is browning too quickly, loosely cover the loaf with aluminum foil during the last 10–15 minutes of baking.
- Allow the bread to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
This Chocolate Zucchini Bread is best served slightly warm or at room temperature.