Easy Chocolate Zucchini Bread

best chocolate zucchini bread with chocolate chip and one moist bread slice.

4.87 from 15 votes

Easy Chocolate Zucchini Bread

Make the best chocolate zucchini bread this summer season. This zucchini chocolate bread is rich, insanely moist, fudgy, and chocolaty, the most delicious chocolate cake you will ever have. You will never know it is made with vegetables.

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, Dessert, Snack

Cuisine: American, Australian

Diet: Vegetarian

Servings:

Calories: 351kcal

Author: Kushi

Equipment

Ingredients

1 cup All purpose flour
½ cup Cocoa powder
1 teaspoon Baking soda
½ teaspoon Salt
½ cup Coconut oil or Vegetable oil or Canola oil (Check tips)
2 Eggs , at room temperature
½ cup Light Brown sugar , packed
¼ cup Sugar (regular white granulated)
1 teaspoon Vanilla extract
2 cups Zucchini Grated or shredded, loosely packed (peeled or unpeeled)
⅔ cup + ¼ cup Chocolate Chips (Semisweet)

Instructions

Preheat the oven to 350 degrees F. Grease your loaf pan with oil or line it with parchment paper, and keep this aside.
In a bowl, whisk all dry ingredients - flour, cocoa powder, salt, and baking soda.
1 cup All purpose flour, ½ cup Cocoa powder, ½ teaspoon Salt, 1 teaspoon Baking soda
In another bowl, add oil, egg, sugar, and vanilla extract and stir until combined.
½ cup Coconut oil, 2 Eggs, ½ cup Light Brown sugar, ¼ cup Sugar, 1 teaspoon Vanilla extract
Slowly stir in dry ingredients into wet ingredients. Don't overmix. Next, add zucchini and ⅔ cup chocolate chips and stir until combined. The batter will be thick at this point.
2 cups Zucchini, ⅔ cup + ¼ cup Chocolate Chips
Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips on top.
⅔ cup + ¼ cup Chocolate Chips
Bake for 50 to 60 minutes or until a toothpick inserted comes out clean. If the toothpick has some melted chocolate, it is fine.
Place the pan on a wire rack and let it sit for 10 to 15 minutes. Run a knife to loosen the edges and carefully remove the bread from the pan.
Let it cool on a wire rack for another 10 minutes. Cut into slices. Serve warm so that you get to enjoy the melted chocolate chips and extra fudgy texture (like the one you see in the pictures) with a cup of coffee or tea and enjoy.

Notes

I generally don’t squeeze the water from zucchini as the moisture in it is what makes your chocolate cake moist. If you squeeze out a lot of liquid then there are chances that your bread will turn dry. Having said that if your zucchini is super watery, then squeeze out a little bit of water.
I have used only oil and love the flavor it gives to my bread. But you can use add ¼ cup oil and ¼ cup butter if desired.
If you do not have light brown sugar, you can substitute it with granulated sugar.
Every oven behaves differently, so keep an eye on the 50-minute mark.
For additional flavor, you can add 1 teaspoon of instant coffee powder if desired.
To make eggless chocolate zucchini bread, substitute egg with mashed banana or flax egg. 1 egg is ¼ cup mashed banana or 1 tablespoon flaxseed mixed with 2 to 3 tablespoon water.
You can use dark chocolate chips if desired.
Feel free to add walnuts, pecans, or any dry fruits and nuts of your choice.
Read the post above to make vegan, keto, or gluten-free chocolate zucchini bread.
This recipe batter yields around 12 zucchini muffins. Just bake for 18 to 24 minutes.
Cover the bread tightly and store it at room temperature for 3 to 4 days, in the refrigerator for a week, and in the freezer for up to 3 months.

Nutrition