Description
Indulgent chocolate zucchini bread brings moisture and richness to classic quick bread, combining garden-fresh vegetables with deep cocoa flavor. Chocolate lovers will savor this moist, tender treat that sneaks nutrition into a delightful dessert slice.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups shredded zucchini
- 1 cup all-purpose flour
- 1 cup semisweet chocolate chips
- 3/4 cup packed light brown sugar
- 1/2 cup Dutch process cocoa or unsweetened cocoa
Wet Ingredients:
- 2 large eggs, at room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup canola, vegetable oil, or melted coconut oil
- 1 teaspoon pure vanilla extract
Dry Ingredients:
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
Instructions
- Prepare the oven environment by heating to 350°F and coating a 9-by-5-inch loaf pan with nonstick spray.
- Combine flour, cocoa powder, baking soda, and sea salt in a medium mixing bowl, whisking until thoroughly integrated.
- In a separate large bowl, blend eggs, melted butter, oil, vanilla extract, and brown sugar until smooth, allowing minor sugar clusters to remain.
- Gently fold dry ingredients into wet mixture, avoiding excessive stirring to maintain bread’s tender texture.
- Incorporate shredded zucchini and three-quarters of chocolate chips into the batter, mixing minimally to preserve ingredient integrity.
- Transfer batter to prepared loaf pan, distributing remaining chocolate chips across the surface for enhanced flavor and visual appeal.
- Bake for 50-60 minutes, monitoring doneness by inserting a toothpick near the center; slight chocolate chip residue is acceptable, but raw batter indicates further cooking is needed.
- Allow bread to rest in pan for 15 minutes after removing from oven, then carefully extract and transfer to wire cooling rack.
- When bread reaches slightly warm temperature, slice and serve, enjoying the moist, chocolatey texture.
- For extended storage, wrap bread in plastic wrap and store at room temperature up to 4 days. To freeze, completely cool, then wrap in plastic and aluminum foil, preserving quality for one month. Thaw before serving.
Notes
- Drain excess moisture from zucchini by gently pressing with paper towels to prevent soggy bread texture.
- Substitute whole wheat flour for half the all-purpose flour to boost nutritional value and add nutty flavor.
- Reduce sugar by using applesauce or mashed banana to keep bread moist while cutting calories.
- Experiment with alternative mix-ins like chopped nuts or dried fruit for added crunch and complexity of flavor.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 202
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 37 mg