Rich Moist Chocolate Zucchini Bread: A Garden Sweet (Print Version)

Bake moist chocolate zucchini bread, a tender, flavorful loaf that uses up garden zucchini. This easy recipe is a family favorite for any time.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Wet & Wonderful

01 - 2 large eggs
02 - 1/2 cup (120ml) vegetable oil
03 - 1 teaspoon vanilla extract
04 - 1 1/2 cups (300g) granulated sugar

→ Dry Delights

05 - 1 3/4 cups (210g) all-purpose flour
06 - 1/2 cup (45g) unsweetened cocoa powder
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon salt

→ The Star & The Chunks

09 - 2 cups (approx. 2 medium) grated zucchini (about 250g)
10 - 1 cup (170g) semi-sweet chocolate chips

# Instructions:

01 - First things first, grate that zucchini! I use the large holes on my box grater; it gives the perfect texture without being too chunky. Don't squeeze out the moisture, that's our secret weapon for a truly moist chocolate zucchini loaf. Get your oven preheating to 350°F (175°C) and grease a loaf pan. Honestly, I always forget to grease the pan properly, leading to some stuck bits, so learn from my oops moment and do it well!
02 - In a big bowl, whisk together your flour, cocoa powder, baking soda, and salt. I sometimes add a pinch of cinnamon here, it just adds a little something special, you know? Make sure there are no lumps in the cocoa, nobody wants a dry pocket of powder in their bread. This step just smells like promise, a rich, earthy scent that gets me excited for the chocolatey goodness to come.
03 - In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract until they're light and well combined. I didn't expect that just a few minutes of whisking could transform these simple ingredients into such a smooth, fragrant mixture. This is where the magic really starts to happen, creating the foundation for our incredibly moist chocolate zucchini loaf.
04 - Pour the wet ingredients into the dry ingredients. Mix until *just* combined. And I mean just! Overmixing is the enemy of a tender loaf, I learned that the hard way with a few dense bricks of bread. There might still be a few streaks of flour, and that's totally fine, honestly. We want a light hand here for the best texture in our chocolate zucchini bread.
05 - Now for the good stuff! Gently fold in your grated zucchini and those glorious chocolate chips. This is where it starts to look like actual bread batter, and the vibrant green of the zucchini against the dark chocolate is just beautiful. Don't be shy with the chocolate chips; I always add a handful extra because, why not? This step makes me feel like a garden wizard, turning veggies into dessert!
06 - Pour your batter into the prepared loaf pan and bake for about 50-60 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter. The smell filling your kitchen at this point is pure heaven – rich chocolate with a hint of earthy sweetness. Once it's done, let it cool in the pan for a bit before turning it out onto a wire rack. Patience is key here, even though I always want to dig in immediately!

# Notes:

01 - Don't squeeze the grated zucchini; that moisture is crucial for a tender loaf.
02 - For the best flavor and texture, let the bread cool completely before slicing.
03 - Adding a teaspoon of instant espresso powder to the dry ingredients really deepens the chocolate flavor.
04 - A thin smear of cream cheese frosting takes this bread to a whole new level of deliciousness.

# Equipment Needed:

01 - Loaf pan (8.5x4.5 inch or 9x5 inch)
02 - large mixing bowls
03 - whisk
04 - rubber spatula
05 - box grater
06 - wire rack

# Nutrition (Per Serving):

Calories: 350 kcal
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 5g

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