Rich Moist Chocolate Zucchini Bread Loaf (Print Version)
Bake a tender Moist Chocolate Zucchini Bread. This easy recipe uses fresh zucchini for a delicious, hidden-veg treat. So good!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 65 minutes
Servings: 8-10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients
01 -
2 cups (240g) all-purpose flour
02 -
1 3/4 cups (350g) granulated sugar
03 -
1/2 cup (45g) unsweetened cocoa powder
04 -
2 large eggs
05 -
1/2 cup (120ml) vegetable oil
06 -
1 teaspoon vanilla extract
→ Flavor Boosters & Leavening
07 -
1 teaspoon baking soda
08 -
1/2 teaspoon baking powder
09 -
1/2 teaspoon salt
→ Star Ingredient & Finishing Touches
10 -
1 1/2 cups (about 2 medium) grated zucchini, packed
11 -
1 cup (170g) semi-sweet chocolate chips
# Instructions:
01 -
First things first, get your oven preheating to 350°F (175°C). Then, grab a 9x5 inch loaf pan. I always grease and flour mine, or line it with parchment paper leaving an overhang, because I've had way too many loaves stick to the pan over the years. Nothing worse than a beautiful loaf that won't come out! I can practically smell the warm chocolatey goodness already.
02 -
In a large bowl, whisk together the flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps of cocoa powder – I usually give it a good five or six stirs until it's all uniform. This step ensures an even distribution of leavening agents and flavor, preventing weird pockets of unmixed ingredients, which I've definitely had happen before, oops.
03 -
In a separate, medium-sized bowl, whisk together the vegetable oil, large eggs, and vanilla extract until they're well combined and look slightly frothy. This is where the magic for that tender crumb starts. You want everything fully incorporated here, no streaks of egg yolk, just a smooth, golden liquid.
04 -
Pour the wet ingredients into the dry ingredients. Stir with a spatula just until *barely* combined. Seriously, don't overmix! Overmixing develops the gluten too much, leading to a tough, dense bread, and we want a light, Moist Chocolate Zucchini Bread, right? A few streaks of flour are totally fine, honest.
05 -
Now for the good stuff! Gently fold in the grated zucchini and the chocolate chips. I always try to distribute them evenly, but if a few clumps happen, it's okay. You'll see the gorgeous green bits of zucchini peeking through the chocolatey batter. It feels so satisfying, knowing you're sneaking in those veggies!
06 -
Pour the batter into your prepared loaf pan and spread it evenly. Pop it into the preheated oven and bake for about 50-60 minutes. How do you know it's done? A wooden skewer or toothpick inserted into the center should come out with moist crumbs, but not wet batter. If it comes out clean, it might be a little overbaked, but still delicious! The kitchen will smell incredible, trust me.
# Notes:
01 -
Don't overmix the batter; a few streaks of flour are better than a tough loaf, I learned this the hard way.
02 -
For best moisture, store the cooled bread tightly wrapped at room temperature for up to 3-4 days.
03 -
If you're out of vegetable oil, melted coconut oil can work, but it will add a slight coconut flavor.
04 -
A dollop of whipped cream or a scoop of vanilla ice cream makes a warm slice extra special.
# Equipment Needed:
01 -
Large mixing bowls
02 -
whisk
03 -
spatula
04 -
9x5 inch loaf pan
05 -
wire rack.
# Nutrition (Per Serving):
Calories: 350
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 5g