This easy chocolate zucchini bread will remind you of your favorite chocolate cake!
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Course: Snack
Cuisine: American
Keyword: chocolate zucchini bread, zucchini bread
Servings: 12
Calories: 305kcal
Equipment
9 x 5 Loaf Pan(This Le Crueset one is so pretty!)
Wire Cooling Rack
Prevent your screen from going dark
Ingredients
1cupall-purpose flour
1/2cupDutch process cocoa or unsweetened cocoa
1teaspoonbaking soda
1/2teaspoonsea salt
2large eggs,at room temperature
1/4cupunsalted buttermelted and slightly cooled
1/4cupcanola,vegetable oil, or melted coconut oil
3/4cup packed light brown sugar
1teaspoonpure vanilla extract
1 1/2cupspacked shredded zucchini
1cup semisweet chocolate chips,divided
Instructions
Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
Note-if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.