Chocolate Zucchini Bread with Chocolate Chips
A moist and tender Chocolate Zucchini Bread with Chocolate Chips, combining the subtle sweetness and moisture of grated zucchini with rich cocoa and melty chocolate chips. Perfect for breakfast, snacks, or dessert, this easy-to-make bread uses simple pantry ingredients and offers a healthy twist with vegetables baked right in.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (if gluten-free flour blend used)
Ingredients
Scale
Main Ingredients
- 1 to 1¼ cups grated zucchini (squeezed dry)
- 1¾ cups all-purpose flour (or gluten-free baking blend for gluten-free version)
- ⅓ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs (or flaxseed meal/applesauce for vegan)
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips (dairy-free for vegan)
Instructions
- Prepare the Zucchini: Wash and finely grate the zucchini. Use a clean kitchen towel or paper towels to squeeze out excess moisture to prevent soggy bread.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using) to ensure even distribution.
- Combine Wet Ingredients: In another bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
- Blend Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, folding gently until just combined to avoid overmixing and keep the bread light.
- Add Zucchini and Chocolate Chips: Fold in the grated zucchini and mini chocolate chips evenly, distributing moisture and chocolate throughout the batter.
- Bake to Perfection: Pour batter into a greased or lined loaf pan and bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cooling: Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing to allow the loaf to set and flavor to develop.
Notes
- Drain zucchini thoroughly to prevent soggy bread.
- Use mini chocolate chips for even chocolate distribution in each bite.
- Measure flour using the spoon-and-level method to avoid dense bread.
- Fold ingredients gently; avoid overmixing to maintain a tender texture.
- Check baking time starting at 50 minutes, as ovens vary.
Nutrition
- Serving Size: 1 slice (1/12th of loaf)
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: chocolate zucchini bread, zucchini bread with chocolate chips, moist zucchini bread, chocolate chip bread, easy zucchini bread, healthy chocolate bread
