Description

This moist and rich Chocolate Zucchini Bread combines wholesome grated zucchini with decadent dark chocolate chips and a blend of cocoa and warm cinnamon spices. Perfectly sweetened and tender, this quick bread is a delicious way to enjoy a chocolate treat while sneaking in some veggies. Ideal for breakfast, snacks, or dessert, it’s easy to prepare and baked to perfection in two loaf pans.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour (spooned and leveled)
1 ½ cups granulated sugar
½ cup cocoa powder
1 tablespoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups chocolate chips (preferably dark chocolate)

Wet Ingredients

2 cups grated zucchini (do not drain excess liquid)
¾ cup vegetable oil
4 large eggs
2 teaspoons vanilla extract

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Instructions

Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease two 8×4-inch loaf pans thoroughly to prevent sticking.
Combine dry ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, cinnamon, baking powder, baking soda, and salt until evenly mixed. Stir in 1 cup of the chocolate chips. Set aside this dry mixture.
Mix wet ingredients: In a medium bowl, combine the grated zucchini with the vegetable oil, eggs, and vanilla extract. Mix until the ingredients are well incorporated.
Combine wet and dry: Pour the wet zucchini mixture into the bowl with the dry ingredients. Gently whisk until the batter just comes together; avoid overmixing to keep the bread tender.
Fill pans and add topping: Divide the batter evenly between the two prepared loaf pans. Sprinkle the remaining ½ cup of chocolate chips evenly over the tops of the batter in each pan.
Bake: Bake in the preheated oven for 50 to 60 minutes. Insert a toothpick in the center; it should come out clean or with a few moist crumbs. If the tops brown too quickly, loosely cover the pans with foil after about 30 minutes of baking.
Cool: Allow the bread to cool in the pans for 30 minutes to set, then transfer to a wire rack to cool completely before slicing and serving.

Notes

Do not drain the grated zucchini; the moisture helps keep the bread moist.
If you prefer a richer chocolate flavor, use dark chocolate chips as suggested.
Covering the bread with foil mid-bake prevents overbrowning.
Store the bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
You can freeze slices for longer storage.