Chocolate Zucchini Bread
User Reviews
5
Chocolate Zucchini Bread
Description
This Chocolate Zucchini Bread recipe uses grated zucchini to add moisture and subtle vegetable flavor beneath the chocolate notes from cocoa powder and chocolate chips. The combination of melted butter and neutral cooking oil ensures the loaf stays tender and rich. Brown and white sugars introduce complex sweetness, complemented by vanilla extract for aroma. The flour, baking soda, baking powder, and salt create the necessary structure and leavening to provide a soft, slightly dense texture.
The method includes folding in plenty of chocolate chips for pockets of melted chocolate throughout, with some sprinkled on top before baking for a visually appealing crust. The bread is baked at 350°F until a toothpick tests clean, sometimes requiring tenting with foil if the edges brown too soon. Cooling before slicing allows the flavors to set.
This loaf works well as a snack, breakfast bread, or dessert, balancing the moist vegetable addition with the richness of chocolate. Blotting excess moisture from zucchini before mixing helps prevent a soggy bread. Adjustments to the salt may be needed depending on the butter used. It’s best served once cooled to maintain its structure.
Ingredients
- 1/4 cup butter melted and cooled, unsalted
- 1/4 cup neutral cooking oil canola, vegetable, or coconut, generic cooking oil
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 large egg
- 1 teaspoon vanilla
- 1 1/2 cups zucchini tightly packed, grated
- 1 cup flour
- 1/2 cup cocoa powder unsweetened
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 - 1 cup chocolate chips (semi-sweet or milk chocolate)
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 5 (or 8 x 4) pan with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together melted butter, oil, brown sugar, and sugar until completely dissolved. Stir in eggs and vanilla and whisk well.
- Add zucchini (see notes about blotting zucchini with a paper towel to soak up some of the moisture) to bowl and stir.
- Stir in flour, cocoa powder, baking soda, baking powder, and salt. Fold in a heaping 1/2 cup of chocolate chips. Reserve the remaining chocolate chips to sprinkle on the top.
- Pour batter into prepared loaf pan. Sprinkle top with remaining chocolate chips. Bake for 45-55 minutes or until toothpick comes out clean. Check after 30 minutes, if it is getting too done on the sides of the bread, lightly place foil over the top to allow the center to become fully cooked. The bread may need longer to cook once the foil is placed over the chocolate zucchini bread.
- Set aside to cool for at least 15-20 minutes. Let cool before slicing. Serve with sweet cream butter or chocolate hazelnut spread.
Notes
- Lightly blot grated zucchini with paper towels to remove excess moisture and prevent sogginess.
- If using salted butter, reduce added salt to 1/4 teaspoon to balance the flavor.
- Check doneness with a toothpick and tent with foil if the bread edges brown too quickly before center is baked.
User Reviews
Overall Rating
5
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