Turn shredded zucchini into a delicious double chocolate zucchini bread. This recipe is simple to put together and the resulting loaf of bread is moist, chocolaty and so good.
Zucchini season is officially here. You know what that means, it goes from one or two squash at the start to being buried under a mountain of it before you know what hit you.
Luckily, there are lots of tasty way to eat zucchini. We love it in savory applications, but there are also so many fun ways to make it into sweets.
Of course, zucchini bread is one of those options that is always a hit. It is a great breakfast or snack.
When someone emailed to ask if I had a chocolate zucchini bread recipe, I instantly knew it was a shame that I didn’t. I have a chocolate zucchini cake recipe, but not bread.
This is me righting that wrong as quickly as possible!
Of course there are several chocolate zucchini bread recipes out there. So, it took a second to land on which recipe I wanted to bake.
This recipe is a mix of several that looked fabulous. In the end I decided it should have chocolate batter and chocolate chips for bit chocolate flavor.
It also has a bit of cinnamon to give homage to the zucchini bread we love so much. It also uses vegetable oil because I like how easy it is in quick breads. There’s no softened or melted butter to mess with.
The batter takes just a few minutes to put together and all of the shredded zucchini adds great moisture to the mix. The resulting bread is a great way to sneak extra veggies into something that tastes like a treat.
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Carlee’s Tips and Tricks
If you are using smaller zucchini, no prep is needed before you shred it. If you are trying to use up a really large zucchini, scoop the seeds out before you shred it.
Using a food processor makes quick work if you are shredding a bunch of zucchini at once. Freeze extra portions for baking later.
Otherwise, you can use a box grater if you prefer. I used the rotary grater I bought for shredding cheese and it made quick work of it.
You can also use yellow summer squash if you want to.
Don’t squeeze any liquid out of the shredded zucchini. Add the shreds and any liquid they created into the batter.
Zucchini bread freezes well. So, feel free to make a couple of extra loaves for later.
That’s it, let’s get to the recipe.
Chocolate Zucchini Bread
Ingredients
- 1¼ cups all-purpose flour
- 3 Tablespoons cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 large eggs
- ½ cup vegetable oil
- ½ cup granulated sugar
- 1½ cups shredded zucchini
- ½ cup chocolate chips
Instructions
- Preheat your oven to 350℉ and grease a 9×5-inch loaf pan.
- In a small bowl, stir together 1¼ cups all-purpose flour, 3 Tablespoons cocoa powder, 1½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon ground cinnamon.
- In a large bowl, stir together 2 large eggs, ½ cup vegetable oil, and ½ cup granulated sugar until uniform.
- Stir in 1½ cups shredded zucchini.
- Add the dry ingredients and mix until almost incorporated. Don't overmix.
- Fold in the ½ cup chocolate chips. The batter should be thick.
- Spread in prepared loaf pan. Sprinkle with a few more chocolate chips if desired.
- Bake for 40-55 minutes for a 9×5-inch pan (45-60 for an 8×4-inch pan). The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
- When the bread is done, cool in the pan on a wire rack for about 30 minutes before tipping out to cool completely.
Notes
- Cover and store bread at room temperature for 5 days or wrap it tightly and store in the refrigerator for up to 1 week.
- You can also wrap it in a couple of layers of plastic wrap before freezing it for several months. Just defrost it in the fridge overnight before serving.
- Feel free to stir a half cup of chopped nuts like walnuts or pecans into the batter if desired.
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