Chocolate Zucchini Bread
A moist and delicious Chocolate Zucchini Bread that combines the sweetness of chocolate with the earthiness of zucchini, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 2 loaves 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups Granulated Sugar
- 3 Large Eggs (room temperature)
- 1 cup Vegetable Oil
- 1 tbsp Vanilla Extract
- 3 cups All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 tsp Salt
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 2 cups Grated Zucchini
- 12 oz Semi-Sweet Chocolate Chips (divided: 8 oz for the bread mixture, remaining 4 oz for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease two 9×5-inch loaf pans with non-stick spray or butter.
- In a large mixing bowl, combine the sugar and oil. Whisk until smooth, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, salt, baking powder, baking soda, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the grated zucchini and 8 oz of chocolate chips.
- Pour the batter into the prepared loaf pans, filling them about two-thirds full.
- Sprinkle the remaining 4 oz of chocolate chips on top of each loaf.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool the loaves in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm with butter or cream cheese. For brunch, top with berries and powdered sugar.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 60mg
Keywords: chocolate, zucchini bread, dessert, moist bread, baking