Chocolate Zucchini Bread Recipe

featured double chocolate zucchini bread

Course: bread

Cuisine: American

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: people

Calories: 402kcal

Author: Becky Hardin - Easy Dessert Recipes

This Double Chocolate Zucchini Bread is dense, moist, and oh-so chocolatey. And don't worry - you can't taste the zucchini!

Print Recipe

Equipment

Kitchen Scale (optional)
9x5-inch Loaf Pan

Ingredients

1 cup all-purpose flour 120 grams
½ cup unsweetened cocoa powder 42 grams
½ teaspoon kosher salt
1 teaspoon baking soda 6 grams
¼ cup brown sugar 53 grams
½ cup granulated sugar 100 grams
1 teaspoon pure vanilla extract 4 grams
2 large eggs 100 grams
¼ cup unsalted butter 57 grams, melted (½ stick)
¼ cup vegetable oil 50 grams
1 teaspoon instant ground coffee granules 2 grams
2 cups grated zucchini 300 grams, from about 2 zucchini
1 cup dark chocolate chips 170 grams, divided

Instructions

Preheat oven to 350°F. Spray a 9x5-inch loaf pan with nonstick spray. Set aside.
In a large mixing bowl, stir together the flour, cocoa powder, salt, baking soda, brown sugar, and granulated sugar.
1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon kosher salt, 1 teaspoon baking soda, ¼ cup brown sugar, ½ cup granulated sugar
In a medium-sized mixing bowl, combine the vanilla extract, eggs, melted butter (allow to cool slightly), vegetable oil, and coffee granules.
1 teaspoon pure vanilla extract, 2 large eggs, ¼ cup unsalted butter, ¼ cup vegetable oil, 1 teaspoon instant ground coffee granules
Combine the wet ingredients with the dry ingredients.
Fold in the grated zucchini and ¾ cup of the dark chocolate chips.
2 cups grated zucchini, 1 cup dark chocolate chips
Pour the mixture into the prepared loaf pan.
Top the batter with the remaining ¼ cup of chocolate chips.
Bake for 50-60 minutes or until a toothpick comes out clean when testing.
Allow to cool before serving.

Video

Notes

Zucchini tends to lose its moisture over time. Fresh zucchini picked from a garden will have lots of extra liquid as you grate it. If you are using store-bought zucchini you may have to add 1-2 tablespoons of water to the batter to make it wet enough.
You can use milk chocolate chips instead of dark if you'd prefer, but the chocolate flavor might not be as potent.
The coffee can be omitted if desired, but I highly recommend leaving it in there! It creates a depth to the bread that's truly divine.
Be very careful not to bake this bread for too long! Once a toothpick inserted comes out clean, the bread is ready to cool. If baked too long, this moist bread will quickly dry out.

Storage: Store chocolate zucchini bread in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 4 months.

Nutrition