Print

Moist Chocolate Zucchini Bread Recipe

Print Recipe

★★★★★

4.7 from 50 reviews

This Moist Chocolate Zucchini Bread is a deliciously rich and fudgy treat combining the natural moisture of shredded zucchini with deep cocoa flavor. Perfect for a snack or dessert, it blends wholesome ingredients with the sweet indulgence of chocolate chips, resulting in a soft, tender crumb that stays fresh for days.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt

Wet Ingredients

  • 2 large eggs (at room temperature)
  • 1/4 cup unsalted butter (melted and slightly cooled)
  • 1/4 cup vegetable oil or melted coconut oil
  • 3/4 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract

Additional Ingredients

  • 1 1/2 cups packed shredded zucchini
  • 1 cup semisweet chocolate chips, divided (3/4 cup mixed in, 1/4 cup on top)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and sea salt until evenly combined. Set aside.
  3. Combine wet ingredients: In a separate large bowl, beat the eggs. Add the melted unsalted butter, vegetable oil (or melted coconut oil), light brown sugar, and vanilla extract. Whisk until the mixture is smooth and fully blended.
  4. Add shredded zucchini: Fold the packed shredded zucchini into the wet mixture until evenly distributed, ensuring the zucchini is well incorporated without overmixing.
  5. Combine wet and dry mixes: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently just until combined to avoid overworking the batter, which can lead to a dense bread.
  6. Fold in chocolate chips: Stir in 3/4 cup of the semisweet chocolate chips gently into the batter.
  7. Pour batter and add topping: Transfer the batter into the prepared loaf pan, smoothing the top. Sprinkle the remaining 1/4 cup of chocolate chips evenly on top for a decorative and melty chocolate finish.
  8. Bake the bread: Bake in the preheated oven for about 50 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
  9. Cool and serve: Remove the zucchini bread from the oven and let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your moist chocolate zucchini bread!

Notes

  • Be sure to squeeze out excess moisture from the shredded zucchini if it’s excessively wet to prevent a soggy bread.
  • Use room temperature eggs to ensure better mixing and texture.
  • Substituting melted coconut oil imparts a subtle coconut flavor and is a great dairy-free option.
  • The bread tastes even better the next day as the flavors meld together.
  • Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: chocolate zucchini bread, moist zucchini bread, chocolate loaf, easy zucchini recipe, healthy chocolate bread, chocolate dessert bread

Find it online: https://busyrecipe.com/moist-chocolate-zucchini-bread-recipe/