Go Back

Chocolate Zucchini Bread

A delightful and moist chocolate zucchini bread that combines the sweetness of chocolate with the subtle taste of zucchini, perfect for any time of day.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 16 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour, spooned and leveled
  • ⅓ cup unsweetened cocoa powder, sifted if lumpy
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
Wet Ingredients
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 3 cups shredded zucchini Grated finely for better distribution
Chocolate Chips
  • 1 cup semisweet chocolate chips, plus more for sprinkling

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and lightly spray two 8×4-inch loaf pans with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
  3. In a large bowl, whisk the eggs, vegetable oil, sugar, and vanilla extract until smooth. Stir in the shredded zucchini.
  4. Add the dry ingredient mixture to the wet mixture and gently fold until just combined, avoiding overmixing.
  5. Fold in the semisweet chocolate chips.
  6. Divide the batter evenly between the two loaf pans and smooth the tops. Sprinkle additional chocolate chips on top.
Baking
  1. Bake in the preheated oven for 40 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the loaves to cool completely in the pans before slicing.

Notes

Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. To reheat, microwave slices for a few seconds or warm them in the oven.