Chocolate Zucchini Bread

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Fudgy, moist, and irresistibly chocolatey, this chocolate zucchini bread is a total winner! Made with everyday pantry ingredients and a good dose of shredded zucchini (you won’t even taste it!), this easy loaf bakes up soft, rich, and full of cocoa goodness.

Prep Time15

Cook Time1

Course: Cakes, Dessert, Snack

Cuisine: American

Servings: Servings

Calories: 416kcal

Author: Natasha Minocha

Ingredients

1.5 cups All-purpose flour
1/2 cup Cocoa powder
3/4 cup Sugar
1.5 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
2 Eggs
1/2 cup Vegetable oil
1.5 tsp Vanilla extract
1.5 cups Shredded zucchini
3/4 cup Chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 180C/ 350F. Grease a 9"x5" loaf pan very well.
In a large bowl, whisk together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
1.5 cups All-purpose flour, 1/2 cup Cocoa powder, 3/4 cup Sugar, 1.5 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt
In another small bowl, beat together the eggs, oil, and vanilla extract.
2 Eggs, 1/2 cup Vegetable oil, 1.5 tsp Vanilla extract
Pour the wet ingredients over the dry ingredients along with shredded zucchini and chocolate chips.
1.5 cups Shredded zucchini, 3/4 cup Chocolate chips
Mix well until just combined. Please don't overmix!
This is a thick batter.
Transfer the batter into the prepared loaf pan and top with some chocolate chips.
Bake at 180C / 350F for 55-60 minutes or until a skewer inserted in the center comes out with a few moist crumbs attached.
Cool the bread in the pan for about 15 minutes before turning it out on a cooling rack.
Allow the bread to cool completely before slicing. Enjoy!

Video

Notes

For a soft and moist loaf, don't overmix the batter. Mix it just until all ingredients are well blended and there are no white flour streaks visible.

Use room temperature ingredients. This will help in easier blending of the batter and will give you evenly textured chocolate zucchini bread.

Let the bread cool completely before slicing. This allows the crumb to set well to give a better texture and also helps with neater slicing. Also, I find that the flavor develops as the bread cools!

There is no need to squeeze water out of the zucchini. It's the moisture from the vegetable that makes this bread so deliciously moist! If your zucchini seems too wet, just pat it with a paper towel.

This zucchini bread batter is very thick. So, please avoid adding extra liquid. If the batter looks too dry, add 1-2 tablespoons of warm milk.

Please use a kitchen scale to measure the ingredients. This ensures better and consistent results every time.

Nutrition