Chocolate Zucchini Bread

5 from 1 vote

Chocolate Zucchini Bread is easy to make, moist and chocolaty. Satisfy your chocolate craving while sneaking in veggies.

Prep Time20

Cook Time1

Let cool on a wire rack25

Total Time1 45

Course: Dessert

Cuisine: American

Keyword: Chocolate Zucchini Bread

Servings:

Calories: 306kcal

Author: Carrie Barnard

Ingredients

1 3/4 cups All Purpose Flour
1/3 cup Unsweetened Cocoa Powder Dutch Processed
1/2 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
2 eggs
8 Tablespoons unsalted butter melted
1 cup granulated sugar
2 teaspoons vanilla extract
2 cups shredded zucchini
1 cup Semi-Sweet Chocolate Chips divided

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Instructions

Preheat the oven to 350 F (165 C) and spray a 9X5 inch loaf pan with a non-stick cooking spray.
In a medium size bowl, whisk together the flour, cocoa powder, salt, baking soda and baking powder. Set aside.
In a separate large bowl, whisk together the eggs, butter, sugar and vanilla extract.
Slowly add flour mixture to the large bowl and stir until just combined. Be careful not to over mix.
Stir in the shredded zucchini and 3/4 cup of the chocolate chips.
Pour the batter into your greased loaf pan and sprinkle the remaining chocolate chips on top of the batter.
Bake for 50-60 minutes until a toothpick inserted into the middle of the bread comes out clean (try not to insert the toothpick into a melted chocolate chip to check for doneness).
Let cool on a wire rack for 10 minutes.
Carefully remove the bread from the pan and cool for an additional 15 minutes on the wire rack.
Then the bread is ready to slice, serve and enjoy!

Notes

I do not peel the zucchini before shredding for this recipe and I shred using a traditional box shredded or cheese grated. You can use pre-shredded frozen zucchini for this recipe. Make sure to thaw it out completely and bloat it dry before mixing into the batter.

Store any leftover bread at room temperature in an airtight container for up to 1 week.

Nutrition