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Chocolate Zucchini Bread

This rich and moist Chocolate Zucchini Bread is the perfect blend of dessert and breakfast, using shredded zucchini to keep it tender and delicious.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour You can swap up to a third with whole wheat for a heartier texture.
  • 1/3 cup unsweetened cocoa powder Dutch-process cocoa for deep color; natural cocoa works too.
  • 1 cup granulated sugar Provides sweetness.
  • 1/3 cup brown sugar Adds moisture and caramel depth.
  • 1 teaspoon baking soda For leavening.
  • 1/2 teaspoon baking powder For added lift.
  • 1/2 teaspoon salt Enhances flavor.
Wet Ingredients
  • 1/2 cup neutral oil Keeps the texture light.
  • 2 large eggs Use room temperature for even mixing.
  • 1 cup finely shredded zucchini Lightly squeezed to remove excess liquid.
  • 1 teaspoon vanilla extract For flavor enhancement.
Mix-ins (Optional)
  • 1/2 cup chocolate chips Creates pockets of melty chocolate throughout the loaf.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a standard 9x5 inch loaf pan with parchment, lightly greased.
  2. In a bowl, whisk together all dry ingredients: flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt.
  3. In a separate bowl, mix the wet ingredients: oil, eggs, shredded zucchini, and vanilla extract.
  4. Combine the wet mixture with the dry ingredients and stir until just incorporated. Avoid overmixing.
  5. Gently fold in chocolate chips if using.
Baking
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  3. If the top browns too quickly, tent loosely with foil during the last 10-15 minutes.
  4. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving
  1. Slice the bread once completely cooled for cleaner cuts. Store any leftovers in an airtight container.

Notes

Zucchini should not be peeled; the skin adds moisture and nutrients. A light squeeze of excess liquid is recommended to keep it luscious. For storage, wrap tightly and keep at room temperature for up to 3 days, or freeze slices for longer storage.