Description
This moist and delicious Chocolate Zucchini Bread combines the subtle sweetness and moisture of fresh zucchini with rich cocoa and chocolate chips for a perfect treat. Ideal for a breakfast snack or a sweet dessert, this easy-to-make loaf is packed with flavor and a delightful texture that will please both kids and adults alike.
Ingredients
Wet Ingredients
- 1 ½ cups finely grated zucchini (about 2 medium)
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup honey
- ½ cup vegetable oil
- 1 ½ teaspoons vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup unsweetened cocoa powder
Add-ins
- ½ cup chocolate chips (plus extra for topping, optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking and ensure even baking.
- Prepare Zucchini: Finely grate the zucchini and measure out 1 ½ cups. Using paper towels or a clean kitchen towel, squeeze out as much excess moisture as possible to avoid a soggy loaf. Set the zucchini aside.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, granulated sugar, honey, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, unsweetened cocoa powder, and salt until evenly mixed.
- Create Batter: Gradually add the dry ingredients to the wet mixture, stirring just until the batter comes together to avoid overmixing, which can make the bread tough. Gently fold in the grated zucchini and chocolate chips for added texture and flavor.
- Prepare for Baking: Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle extra chocolate chips on top if desired for a visually appealing and chocolaty crust.
- Bake: Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs, indicating that the bread is fully cooked.
- Cool: Let the bread cool in the pan for about 10–15 minutes to set, then transfer it to a wire rack to cool completely before slicing. This step helps prevent the bread from crumbling and enhances flavor development.
Notes
- Be sure to squeeze out excess moisture from the zucchini to avoid a soggy loaf.
- You can substitute vegetable oil with melted coconut oil or canola oil for different flavor profiles.
- For a nutty twist, consider adding ½ cup chopped walnuts or pecans.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well—wrap tightly and freeze for up to 3 months.
