Chocolate Zucchini Bread Recipe
User Reviews
5
Chocolate Zucchini Bread Recipe
Description
The Chocolate Zucchini Bread Recipe blends all-purpose flour, sugar, cocoa powder, and baking leaveners with spices and espresso powder to intensify the chocolate taste. Melted butter and vegetable oil ensure moisture, while eggs and vanilla provide structure and flavor. Fresh, shredded zucchini adds moisture and a subtle texture without overpowering the chocolate notes.
Incorporating semisweet chocolate chips throughout the thick batter delivers pockets of melted chocolate in each slice. Baking in a greased loaf pan yields a bread with a tender crumb and a rich, slightly dense texture, ideal for slicing and serving warm or at room temperature.
Using room temperature eggs and properly measuring flour with a scale help achieve consistent results. Adding nuts is also an option for extra crunch. Letting the bread cool before slicing helps set its texture.
The loaf stores well at room temperature for several days and freezes nicely when individually wrapped. Sprinkling chocolate chips on top before baking creates a visually appealing finish.
Ingredients
- 1½ cups all-purpose flour (180g)
- 1 cup granulated sugar (200g)
- ½ cup cocoa powder 50g, Dutch-processed
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon espresso powder or instant coffee
- ½ teaspoon salt
- ½ cup vegetable oil (120ml)
- ¼ cup butter melted (60ml, unsalted
- 3 large egg room temperature
- 2 teaspoons vanilla extract
- 1½ cups zucchini 220g, packed, shredded
- 1 cup semisweet chocolate chips (180g)
Instructions
- Preheat the oven to 350F. Grease a 9x5-inch loaf pan with butter or baking spray.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, espresso powder, and salt.
- In a medium mixing bowl, whisk together the melted butter, oil, eggs, and vanilla. Add to the flour mixture, along with the zucchini, and chocolate chips. Stir together until combined. (The batter will be very thick). Scoop the batter into the prepared pan and spread into an even layer.
- Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out with a few crumbs. Let cool in the pan on a wire rack for 20 minutes. Remove the bread and cool completely on the rack or until slightly warm before slicing and serving. The bread can be wrapped and stored at room temperature for up to 4 days. Individually wrapped slices freeze great, too!
Notes
- Use room-temperature eggs for better mixing and to prevent butter from solidifying.
- Measure flour with a scale to avoid too dense a loaf; spoon and level if no scale is available.
- Do not overmix batter to keep bread soft and tender.
- Use a light-colored loaf pan to avoid excessive browning on edges and bottom.
- Optional: add chopped nuts such as walnuts or pecans for texture.
- Sprinkle chocolate chips on top before baking for a decorative finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (1 loaf)
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 58mg | 19% |
| Sodium | 169mg | 7% |
| Potassium | 220mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 44mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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