Moist Chocolate Zucchini Bread Recipe
This Moist Chocolate Zucchini Bread is a deliciously rich and fudgy treat that perfectly balances the flavors of cocoa and fresh zucchini. Packed with chocolate chips and subtly sweetened with brown sugar, this quick bread is wonderful as an afternoon snack or dessert. The shredded zucchini adds moisture and a tender crumb, making this bread both healthy and indulgent.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (10-12 slices) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
Wet Ingredients
- 2 large eggs (at room temperature)
- 1/4 cup unsalted butter (melted and slightly cooled)
- 1/4 cup vegetable oil or melted coconut oil
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
Additional Ingredients
- 1 1/2 cups packed shredded zucchini
- 1 cup semisweet chocolate chips, divided (3/4 cup mixed in, 1/4 cup on top)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and sea salt until well combined. Set aside.
- Combine Wet Ingredients: In a large bowl, beat the eggs, melted butter, vegetable or coconut oil, light brown sugar, and vanilla extract until the mixture is smooth and creamy.
- Add Zucchini: Stir in the shredded zucchini to the wet ingredients, mixing thoroughly to distribute it evenly throughout the batter.
- Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix to maintain a tender texture.
- Add Chocolate Chips: Gently fold in 3/4 cup of the semisweet chocolate chips into the batter for rich pockets of chocolate in every bite.
- Pour Batter Into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the top for a lovely chocolate crust.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For best results, shred the zucchini finely and press out excess moisture with a clean kitchen towel to prevent a soggy bread.
- You can substitute semisweet chocolate chips with dark chocolate or white chocolate chips depending on your preference.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can also be frozen for up to 3 months; thaw at room temperature before serving.
- Room temperature eggs ensure better emulsification and a fluffier texture.
Keywords: chocolate zucchini bread, moist chocolate bread, zucchini dessert, quick bread, chocolate chip bread
Find it online: https://mjrecipe.com/moist-chocolate-zucchini-bread-recipe/