Indulge in the Delightful Chocolate Zucchini Bread!

Craving a delicious chocolate treat that’s secretly healthy? Look no further! This easy Chocolate Zucchini Bread will have you savoring every chocolaty bite while sneaking in some veggies too. Here’s a simple recipe to satisfy your sweet tooth:

Here is what you need to make Chocolate Zucchini Bread:

Tools:

• Large Mixing Bowl
• Whisk
• Measuring Cups and Spoons
• Liquid Measuring Cup
• 9-by-5-inch Loaf Pan

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs at room temperature
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/4 cup canola, vegetable oil, or melted coconut oil
• 1/2 cup sour cream
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups packed shredded zucchini
• 1 cup semisweet chocolate chips divided

Instructions:

Preheat your oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set it aside. I doubled the recipe in these pictures. The recipe is for just one loaf. 

Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set this dry mixture aside.

Add the eggs, melted butter, oil, sour cream, vanilla extract, and brown sugar in a large bowl. Stir until the mixture becomes smooth. Don’t worry if you have a few small brown sugar clumps.

Stir the dry ingredients into the wet ingredients, careful not to overmix. Now, gently stir in the shredded zucchini until just combined. Add ¾ cup of the chocolate chips and mix them in.

Pour the batter into the prepared loaf pan. Sprinkle the remaining ¼ 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. Some melted chocolate on the toothpick is okay, but we don’t want any gooey batter.

Remove the pan from the oven and set it on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Afterward, run a knife around the edges of the bread and carefully remove it from the pan.

Allow the bread to cool on the wire cooling rack until slightly warm. Now you can cut it into slices and serve!

Pro Tips:

• If you’re using coconut oil, ensure it’s melted and slightly cooled before adding it to the mixture.
• This delicious bread will stay on the counter, wrapped in plastic, for up to 4 days. You can also freeze it by cooling it completely and wrapping it in plastic wrap and aluminum foil. It can be frozen for up to 1 month. Just remember to defrost it before slicing.

So what makes this Chocolate Zucchini Bread so good?

It’s all about the chocolate! With a combination of rich cocoa powder and luscious chocolate chips, it’s a double dose of chocolatey goodness. You’ll find those delightful chocolate chips inside the bread and sprinkled on top, adding an extra layer of indulgence.

One of the secrets to its incredible texture is its super moist nature. The magic lies in the combination of eggs, melted butter, oil, and the star ingredient, zucchini. These elements combine harmoniously, resulting in a flavorful and wonderfully moist bread that’s hard to resist.

And it gets even better! Not only is it scrumptious, but it’s also straightforward to make. No need for a mixer; you can whip it up in no time, and the tantalizing aroma will envelop your home as it bakes, teasing your taste buds.

You might remember your favorite chocolate cake when you bite into this delectable chocolate zucchini bread. It’s that good! And here’s a little secret tip – don’t hesitate to enjoy a slice with some ice cream. The combination will surely leave you thanking me later!

Even if you’re not a fan of zucchini, give this Chocolate Chocolate Chip Zucchini Bread a chance, and it might change your mind. Zucchini has never been so irresistibly delicious! Prepare to fall in love with this delectable treat.

Enjoy this zucchini bread’s rich, moist, and chocolatey goodness without feeling guilty! It’s perfect for breakfast, snack time, or whenever you crave a delightful chocolate indulgence. Happy baking!

This is Renee “Doing what I Love”

Chocolate Zucchini Bread

Renee Dalton

Craving a delicious chocolate treat that's secretly healthy? Look no further! This easy Chocolate Zucchini Bread will have you savoring every chocolaty bite while sneaking in some veggies too. Here's a simple recipe to satisfy your sweet tooth:

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dessert, Quick Bread

Cuisine American

Servings 12

Calories 305 kcal

Ingredients

  

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 2 large eggs at room temperature
• ¼ cup unsalted butter melted and slightly cooled
• ¼ cup canola, vegetable oil, or melted coconut oil
• ½ cup sour cream
• ¾ cup packed brown sugar
• 1 tsp vanilla extract
• 1 ½ cups packed shredded zucchini
• 1 cup semisweet chocolate chips divided

Instructions

 

• Preheat your oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set it aside.
• Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set this dry mixture aside.
• Add the eggs, melted butter, oil, sour cream, vanilla extract, and brown sugar in a large bowl. Stir until the mixture becomes smooth. Don't worry if you have a few small brown sugar clumps.
• Stir the dry ingredients into the wet ingredients, careful not to overmix. Now, gently stir in the shredded zucchini until just combined. Add ¾ cup of the chocolate chips and mix them in.
• Pour the batter into the prepared loaf pan. Sprinkle the remaining ¼ 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. Some melted chocolate on the toothpick is okay, but we don't want any gooey batter.
• Remove the pan from the oven and set it on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Afterward, run a knife around the edges of the bread and carefully remove it from the pan.
• Allow the bread to cool on the wire cooling rack until slightly warm. Now you can cut it into slices and serve!

Notes

• If you're using coconut oil, ensure it's melted and slightly cooled before adding it to the mixture.
• This delicious bread will stay on the counter, wrapped in plastic, for up to 4 days. You can also freeze it by cooling it completely and wrapping it in plastic wrap and aluminum foil. It can be frozen for up to 1 month. Just remember to defrost it before slicing.