Chocolate Zucchini Bread
User Reviews
4.6
Chocolate Zucchini Bread
Description
This bread combines all-purpose flour with cocoa powder, baking soda, baking powder, cinnamon, and salt for a balanced chocolate base. Eggs and vegetable oil provide moisture and binding, while sugar adds sweetness. Grated zucchini, drained to remove excess liquid, introduces moisture that keeps the loaf tender and soft. Dark chocolate chips folded into the batter create pockets of melted chocolate throughout.
Baked in a loaf pan at moderate heat, the bread achieves a lightly cracked top and moist interior. The cocoa and cinnamon deepen the flavor profile while the zucchini subtly enriches the texture without noticeable vegetable taste. The loaf slices cleanly once cooled.
Chocolate zucchini bread can be served as a snack, breakfast bread, or light dessert. It pairs well with coffee or milk. The bread stores well and tastes better the next day, as flavors settle.
To ensure good texture, squeeze excess moisture from the zucchini before mixing. Test doneness with a toothpick to avoid under- or overbaking. Variations include substituting chocolate chips with other chocolate types or nuts for texture changes. Cool completely before wrapping to prevent condensation during storage.
Ingredients
- 1½ cup all-purpose flour
- ½ cup cocoa powder unsweetened
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon ground
- ½ teaspoon salt
- 2 large egg
- ½ cup vegetable oil
- ½ cup granulated sugar packed
- ½ cup brown sugar
- 2 teaspoons vanilla extract
- 2 cups zucchini grated, drained in a sieve to remove excess moisture
- 1 cup dark chocolate chips or chunks
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9x5-inch loaf pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.
- In a separate large bowl, beat the eggs, vegetable oil, sugar, brown sugar, vanilla extract until smooth and creamy. Stir in the grated zucchini.
- Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan. Transfer the loaf pan to the oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
- Slice and serve.
Notes
- Drain grated zucchini thoroughly to prevent excess moisture and maintain bread texture.
- Use a toothpick test to confirm bread is fully baked before removing from oven.
- Bread flavor and texture often improve after resting overnight as ingredients meld.
- Dark chocolate chips can be swapped for milk, white chocolate, or nuts for variation.
- Allow bread to cool completely before wrapping to avoid condensation and sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 373kcal | 19% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 37mg | 12% |
| Sodium | 211mg | 9% |
| Potassium | 335mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 106IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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