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Chocolate Zucchini Bread 3

Chocolate Zucchini Bread

Maria G. Brooks
Chocolate Zucchini Bread is a deliciously moist and rich treat that combines the sweetness of chocolate with the nutritional benefits of zucchini.
This simple yet indulgent loaf is perfect for any time of the day—whether you enjoy it for breakfast, as a snack, or as a dessert.
The zucchini adds moisture without affecting the flavor, and the melted chocolate chips create pockets of gooey, chocolaty goodness in every slice.
Easy to make and absolutely delicious, this bread is sure to be a crowd-pleaser!
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Baked Goods
Servings 10 slices
Calories 250 kcal

Equipment

  • 1 9x5-inch loaf pan (for baking)
  • 1 Grater (for shredding zucchini)
  • 1 medium mixing bowl (for dry ingredients)
  • 1 large mixing bowl (for wet ingredients)
  • 1 Whisk or hand mixer (for beating wet ingredients)
  • 1 Spatula or spoon (for mixing batter)
  • 1 Toothpick or Cake Tester (for checking doneness)

Ingredients
  

  • 1 ¾ cups All-purpose flour
  • ½ cup Unsweetened cocoa powder
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • ½ tsp Salt
  • 1 tsp Ground cinnamon optional
  • 2 large Eggs
  • 1 cup Granulated sugar or preferred sweetener
  • ½ cup Olive oil or melted butter
  • 1 tsp Vanilla extract
  • 2 cups Zucchini grated
  • 1 cup Semi-sweet or dark chocolate chips

Instructions
 

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  • Prepare the Zucchini: Grate the zucchini and then squeeze out any excess moisture using a clean kitchen towel or paper towels.
  • Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using).
  • Mix Wet Ingredients: In a large bowl, beat the eggs, sugar, olive oil (or melted butter), and vanilla extract until smooth.
  • Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
    Avoid overmixing.
  • Add Zucchini and Chocolate Chips: Fold in the grated zucchini and chocolate chips, ensuring they are evenly distributed throughout the batter.
  • Bake the Bread: Pour the batter into the prepared loaf pan.
    Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
    If the top is browning too quickly, cover it with aluminum foil.
  • Cool: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  • Serve: Slice and serve once completely cooled.

Notes

  • Zucchini Moisture: Be sure to squeeze out excess moisture from the grated zucchini to prevent the bread from becoming soggy.
  • Storage: Store any leftover Chocolate Zucchini Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months.
  • Sweetener Options: You can use coconut sugar or maple syrup as a substitute for granulated sugar for a more natural sweetener.
  • Additional Ingredients: If you prefer a bit of crunch, feel free to add chopped walnuts, pecans, or any nuts of your choice.
Keyword Chocolate Zucchini Bread