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Double Chocolate Zucchini Bread

A moist and rich chocolate bread made with grated zucchini, perfect for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Wet Base
  • 1 cup melted unsalted butter or vegetable oil, plus more for pan Choose based on preference.
  • 1.5 cups grated zucchini (from 1 large zucchini) Do not squeeze out moisture.
  • 1.25 cups sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
For the Dry Chocolate Mix
  • 1.5 cups all-purpose flour
  • 0.33 cup unsweetened cocoa powder (preferably Dutch-process) Dutch-process creates a richer flavor.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
For Extra Chocolate Goodness
  • 0.75 cup semisweet chocolate chips Reserve some for topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan.
  2. Line the pan with parchment paper for easy removal after baking.
Mixing Dry Ingredients
  1. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
Preparing Zucchini
  1. Grate the zucchini using the largest holes of a box grater. Do not peel or squeeze out moisture.
Combine Wet Ingredients
  1. In a large bowl, mix the zucchini, sugar, eggs, melted butter or oil, and vanilla until well combined.
Combine Ingredients
  1. Add the dry mixture to the wet mixture and stir gently until just combined.
  2. Fold in the chocolate chips carefully.
Baking
  1. Pour the batter into the prepared pan and bake for approximately 1 hour.
  2. Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
Cooling
  1. Allow the bread to cool in the pan for 15 minutes before removing it with the parchment paper.
  2. Transfer to a wire rack to cool completely before slicing.

Notes

The bread improves in flavor after a day wrapped in plastic. Store in the refrigerator for up to a week or freeze for up to 3 months.