Description
Craving a decadent yet wholesome dessert that sneaks in some veggies? This Chocolate Zucchini Bread is your perfect indulgence! Combining rich cocoa, warm spices, and gooey chocolate chips with the moisture of shredded zucchini, this bread is a delicious balance of fudgy and tender
Ingredients
Here’s what you need to make this Chocolate Zucchini Bread. Each ingredient adds to the rich, moist, and chocolatey magic.
- All-Purpose Flour (2½ cups, spooned and leveled): Forms the tender base of the loaf.
- Unsweetened Cocoa Powder (â…“ cup, sifted if lumpy): Adds rich chocolate flavor.
- Baking Powder (1 tablespoon): Helps the bread rise.
- Baking Soda (1 teaspoon): Works with zucchini’s moisture for a light texture.
- Sea Salt (1 teaspoon): Balances the sweetness.
- Cinnamon (1 teaspoon): Adds warm, cozy spice.
- Nutmeg (½ teaspoon): Enhances the spiced flavor.
- Large Eggs (3): Bind the batter and add structure.
- Vegetable Oil (1 cup): Keeps the bread moist and tender.
- Granulated Sugar (1 cup): Sweetens without overpowering the chocolate.
- Vanilla Extract (2 teaspoons): Enhances the flavor with a warm note.
- Shredded Zucchini (3 cups, about 2 medium): Adds moisture and subtle veggie goodness (don’t squeeze out liquid).
- Semisweet Chocolate Chips (1 cup, plus more for sprinkling): Add gooey, chocolatey bursts.
Substitutions and Variations
- Flour: Use gluten-free all-purpose flour for a gluten-free version.
- Cocoa Powder: Swap with Dutch-processed cocoa for a smoother flavor.
- Sugar: Replace with cane sugar, coconut sugar, or reduce to ¾ cup for a less sweet loaf.
- Vegetable Oil: Substitute with melted coconut oil, olive oil, or applesauce (may make it denser).
- Eggs: Use ¾ cup mashed banana or flax eggs (3 tablespoons ground flaxseed + 9 tablespoons water) for a vegan version.
- Chocolate Chips: Swap with dark chocolate chips, white chocolate chips, or chopped nuts.
- Add-Ins: Fold in ½ cup dried cherries, walnuts, or shredded coconut for extra texture.
Instructions
Step 1: Prep the Oven and Pans
- Preheat your oven to 350°F (175°C).
- Lightly spray two 8×4-inch loaf pans with nonstick spray or line with parchment paper for easy removal.
Tip: Parchment with overhang makes lifting the bread out easier.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together 2½ cups all-purpose flour, ⅓ cup unsweetened cocoa powder (sifted if lumpy), 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon sea salt, 1 teaspoon cinnamon, and ½ teaspoon nutmeg.
Tip: Sifting cocoa powder ensures a smooth batter without lumps.
Step 3: Prepare the Wet Ingredients
- In a large bowl, whisk together 3 large eggs, 1 cup vegetable oil, 1 cup granulated sugar, and 2 teaspoons vanilla extract until smooth.
- Stir in 3 cups shredded zucchini (don’t press or squeeze out liquid).
Tip: Use a box grater or food processor to shred zucchini quickly.
Step 4: Combine and Add Chocolate Chips
- Add the dry ingredients to the wet ingredients and stir until just combined. The batter will be thick, which is normal—avoid overmixing.
- Gently fold in 1 cup semisweet chocolate chips.
Tip: Mix just until no flour streaks remain to keep the bread tender.
Step 5: Bake
- Evenly divide the batter between the two prepared loaf pans and smooth the tops with a spatula.
- Sprinkle extra chocolate chips on top for a gooey, decorative finish.
- Bake for 40–60 minutes, until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed.
Tip: Check at 40 minutes; if browning too quickly, tent with foil for the remaining time.
Step 6: Cool and Serve
- Remove from the oven and let the loaves cool in the pans for 10–15 minutes.
- Transfer to a cooling rack to cool completely before slicing.
Tip: Cool fully to prevent crumbling when slicing.