This Chocolate Zucchini Bread is extra moist, decadent, and so easy to make! Made with cocoa powder and studded with chocolate chips, you can't even tell there is zucchini mixed into it!
Looking for more easy baking recipes? Try my Chocolate Chip Banana Bread or Sweet Potato Brownies next!
About This Recipe
Growing up, my mom used to grow zucchini in her garden, so we always had a surplus in our fridge. Naturally, this meant I experimented with a lot of different zucchini recipes. Some were really tasty...i.e., my zucchini fritters... but others... not so much (I'm looking at you, zucchini smoothie). But this chocolate zucchini bread was one of my favorites.
Now, a couple of notes to make your zucchini bread the best:
- Grate your zuicchini with a cheese grater and make sure NOT to drain the excess water. The excess water is what is going to make the zucchini bread very moist. Since cocoa powder is hygroscopic (meaning it absorbs water), we need extra moisture wherever we can (that's also why this bread is heavy on the eggs).
- Mix until JUST combined. For the most tender texture, you want the batter to be just barely combined. Any extra mixing will cause the gluten in the flour to become overdeveloped.
- Check for doneness by using a toothpick. Stick a toothpick in the center of the loaf, and when it comes out clean without any wet streaks of batter (a few crumbs are okay), then it's ready. You may get some melted chocolate on the toothpick, but as long as there is no batter, it's good.
Key Ingredients
All-purpose flour: As always, fluff your flour first so it's not packed down. Then spoon it into your measuring cup and level it off with a knife.
Sugar: Of course, we need sugar for sweetness.
Cocoa powder: This is where the chocolate flavor comes from.
Baking powder + baking soda: I use both baking powder and baking soda to give this bread an incredible rise and fluffy texture.
Ground cinnamon + vanilla extract: For warm flavor.
Salt: Salt pairs deliciously with chocolate.
Chocolate chips: You'll need some for mixing into the batter and also sprinkling on top.
Zucchini: 3 small or 2 medium zucchini will be more than enough.
Vegetable oil: To give the bread moistness.
Eggs: For structure and moisture.
Instructions
STEP 1: In a large bowl, whisk together the flour, sugar, cocoa powder, cinnamon, baking powder, baking soda, and salt. Stir in 1 cup of the chocolate chips.
STEP 2: In a medium bowl, mix the zucchini, oil, eggs, and vanilla until combined.
STEP 3: Add the wet ingredients to the bowl of dry ingredients. Whisk until the batter just comes together- don't overmix.
STEP 4: Divide the batter between the two prepared pans. Sprinkle the remaining chocolate chips on top.
STEP 5: Bake for 50-60 minutes, or until a toothpick in the center comes out clean. If the tops are browning too quickly, cover loosely with foil after about 30 minutes.
Chocolate Zucchini Bread
Ingredients
- 2 cups all-purpose flour (spooned and levelled)
- 1 ½ cups granulated sugar
- ½ cup cocoa powder
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups chocolate chips (I like dark chocolate)
- 2 cups grated zucchini (do not drain excess liquid)
- ¾ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F. Grease two 8x4-inch loaf pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, cinnamon, baking powder, baking soda, and salt. Stir in 1 cup of the chocolate chips. Set aside.
- In a medium bowl, mix the zucchini, oil, eggs, and vanilla until combined.
- Add the wet ingredients to the bowl of dry ingredients. Whisk until the batter just comes together- don't overmix.
- Divide the batter between the two prepared pans. Sprinkle the remaining chocolate chips on top.
- Bake for 50-60 minutes, or until a toothpick in the center comes out clean. If the tops are browning too quickly, cover loosely with foil after about 30 minutes.
- Cool the bread in the pans for 30 minutes, then move to a wire rack to cool completely.
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