Chocolate Zucchini Bread is the perfect way to sneak some veggies into a delicious dessert. This rich and moist bread combines the natural sweetness of zucchini with the indulgent taste of chocolate, creating a treat that’s both satisfying and surprisingly healthy. The zucchini keeps the bread incredibly moist, while the cocoa powder and chocolate chips give it a deep, rich flavor that everyone will love. Whether you’re looking for a snack, a dessert, or a sweet breakfast treat, this Chocolate Zucchini Bread is sure to become a new favorite in your baking repertoire.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil (or coconut oil)
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
- 1/2 cup chocolate chips (optional for extra chocolatey goodness)
- 1/4 cup chopped walnuts or pecans (optional)
Instructions:
- Preheat the oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Prepare the dry ingredients: In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and ground cinnamon. Set the dry ingredients aside.
- Prepare the wet ingredients: In a large mixing bowl, beat together the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until well combined and smooth.
- Add the zucchini: Stir the grated zucchini into the wet ingredients, mixing until fully incorporated. If there is excess moisture in the zucchini, be sure to squeeze it out before adding it to the mixture to avoid making the batter too runny.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Be careful not to overmix. If desired, fold in the chocolate chips and chopped walnuts or pecans for added texture and flavor.
- Bake the bread: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Check the bread at the 50-minute mark and cover it with aluminum foil if the top is browning too quickly.
- Cool and slice: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. The bread will slice beautifully and hold its moisture.
- Serve and enjoy: This Chocolate Zucchini Bread is perfect on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream. It’s a delicious treat that feels indulgent yet offers the added bonus of hidden veggies.
Why You’ll Love It:
Chocolate Zucchini Bread combines the best of both worlds—it’s indulgently chocolatey and delightfully moist, thanks to the zucchini. The subtle hint of cinnamon pairs perfectly with the rich cocoa flavor, making every slice a delicious experience. Whether you’re trying to use up extra zucchini from the garden or just craving something sweet, this bread is an easy, satisfying dessert or snack. The addition of chocolate chips and nuts enhances the flavor and texture, making it a crowd-pleaser for any occasion.