Chocolate Zucchini Bread Recipe
This rich and moist chocolate zucchini bread boasts a deep cocoa essence, enhanced by luscious melted chocolate chips and the tender texture provided by fresh shredded zucchini. A harmonious balance of sweetness and spice makes it a standout treat, perfect for dessert or a satisfying snack.
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Servings: 1 loaf
Ingredients
- 1 teaspoon ground cinnamon
- ½ cup vegetable oil 120ml
- ¼ teaspoon baking soda
- 2 teaspoons vanilla extract
- 1½ cups packed shredded zucchini 220g
- ¾ teaspoon baking powder
- 1½ cups all-purpose flour 180g
- 1 cup granulated sugar 200g
- ½ teaspoon salt
- 1 cup semisweet chocolate chips 180g
- ½ cup dutch-processed cocoa powder 50g
- 1 teaspoon espresso powder or instant coffee
- ¼ cup unsalted butter melted (60ml)
- 3 large eggs at room temperature
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9×5-inch loaf pan using butter or a baking spray.
- Combine the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, espresso powder, and salt in a large mixing bowl and whisk thoroughly to blend.
- In a separate medium bowl, whisk together the melted butter, vegetable oil, eggs, and vanilla extract until the mixture is uniform. Incorporate this liquid mixture into the dry ingredients, then add the shredded zucchini and chocolate chips. Stir gently until the batter is thoroughly combined—note that it will be quite thick.
- Transfer the batter into the prepared loaf pan, smoothing the top to an even layer.
- Bake for 60 to 70 minutes, or until a toothpick inserted in the center emerges with only a few moist crumbs. Allow the bread to cool in the pan on a wire rack for 20 minutes. Remove it from the pan and let it cool completely or until just warm to the touch before slicing and serving.
- Wrap and store the bread at room temperature for up to 4 days. Individual slices can also be frozen for longer storage.
Notes
Ensure eggs are at room temperature for better blending and to prevent the butter from solidifying. Use warm water to bring them to temperature quickly if needed.
Accurate flour measurement is crucial—use a kitchen scale or spoon the flour into your measuring cup and level off with a knife.
Avoid overmixing to maintain a soft, moist crumb.
Opt for a light-colored loaf pan to prevent excessive browning on the sides and bottom.
Add texture and variety by substituting a portion of the chocolate chips with chopped toasted nuts such as walnuts, pecans, or hazelnuts.
For a decorative touch, sprinkle extra chocolate chips on top of the batter before baking.
Accurate flour measurement is crucial—use a kitchen scale or spoon the flour into your measuring cup and level off with a knife.
Avoid overmixing to maintain a soft, moist crumb.
Opt for a light-colored loaf pan to prevent excessive browning on the sides and bottom.
Add texture and variety by substituting a portion of the chocolate chips with chopped toasted nuts such as walnuts, pecans, or hazelnuts.
For a decorative touch, sprinkle extra chocolate chips on top of the batter before baking.