Description
This Tender Chocolate Zucchini Bread is ultra-moist, rich with cocoa flavor, and studded with melty chocolate chips. A decadent yet secretly veggie-packed quick bread perfect for breakfast, snacks, or dessert.
Ingredients
1 1/2 cups grated zucchini
1 1/4 cup all-purpose flour (156g)
1/3 cup cocoa powder (27g)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter (112g), melted
3/4 cup brown sugar (150g), light or dark
2 large eggs
2 teaspoons vanilla extract
1 cup chocolate chips
Instructions
1. Preheat oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
2. Grate zucchini and blot gently with paper towels to remove excess moisture.
3. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
4. In another bowl, whisk melted butter and brown sugar until smooth. Add eggs one at a time, then vanilla.
5. Stir dry ingredients into wet ingredients until just combined.
6. Fold in zucchini and most of the chocolate chips, reserving some for topping.
7. Pour batter into pan, sprinkle with remaining chocolate chips, and bake for 50–60 minutes or until a toothpick comes out with moist crumbs.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Do not overmix the batter for a tender crumb.
For dairy-free, swap butter for coconut oil and use dairy-free chocolate chips.
Freezes beautifully — wrap slices individually for easy grab-and-go treats.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg