Best Chocolate Zucchini Bread

chocolate zucchini bread sliced on white cutting board.

5 from 45 votes

Best Chocolate Zucchini Bread

My Chocolate Zucchini Bread is a delicious and healthy way to satisfy your sweet tooth. Not only does it taste amazing, but it's also a great way to add more vegetables to your diet.

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast Cake, Dessert

Cuisine: American

Servings:

Calories: 275kcal

Ingredients

1 cup all-purpose flour
½ cup unsweetened cocoa
1 teaspoon baking soda
½ teaspoon sea salt
2 large large eggs room temperature
¼ cup unsalted butter melted and slightly cooled
¼ cup vegetable oil
¾ cup light brown sugar packed
1 teaspoon vanilla extract
1 ½ cups shredded zucchini packed
1 cup semisweet chocolate chips or your choice of chocolate chips

Instructions

Preheat your oven to 350°F.
Butter a 9-by-5-inch loaf pan and set aside.
Add the flour, cocoa powder, baking soda, and sea salt to a medium bowl and whisk until well blended. Set aside until needed.
Add the eggs, melted butter, vegetable oil, vanilla extract, and brown sugar to a large bowl and mix until well blended and smooth.
*A few small clumps of brown sugar is okay.
Add the dry ingredients to the wet ingredients, mixing just enough to blend.
Don't overmix.
Add the shredded zucchini and mix until just combined.
Add ¾ cup of the chocolate chips to the mixture and using a rubber spatula mix them in just enough to blend.
Pour the zucchini bread batter into the prepared pan.
Top with the remaining chocolate chips.
Place the loaf pan on the center rack of the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean.
Don't confuse melted chocolate with the batter.
Remove the pan from the oven and set it on a wire rack to cool.
Let the bread cool in the pan for 15 minutes, then run a knife around the edges of the bread to loosen it from the pan.
Carefully remove the chocolate zuchinni bread from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

Notes

The Chocolate Zucchini bread can be kept wrapped in plastic or in an airtight container on the counter, unrefrigerated for up to 4 days.

To freeze the zucchini bread, allow it to fully cool, then double wrap it in plastic wrap, and again in aluminum foil. It can stay frozen for up to 3 months.

Nutrition