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–+ servings
Plate with two slices of double chocolate zucchini bread on it, ready to eat.

Chocolate Zucchini Bread

This chocolate zucchini bread is moist and fudgy. It comes together easily with a couple of bowls and a spatula. It is the perfect way to use up the summer bounty and freezes well so you can enjoy it all year long.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 10 Slices (1 loaf)
Author: Carlee

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
Makes: 9 x 5inch rectangle

Instructions

  • Preheat your oven to 350℉ and grease a 9x5-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.
    Large glass mixing bowl with wet ingredients including shredded zucchini it in with a smaller bowl of dry ingredients nearby, ready to be incorporated.
  • Add the dry ingredients and mix until almost incorporated. Don't overmix.
  • Fold in the ½ cup chocolate chips. The batter should be thick.
    Mixing bowl of thick chocolate zucchini batter ready to go into a loaf pan.
  • Spread in prepared loaf pan. Sprinkle with a few more chocolate chips if desired.
    Loaf pan with chocolate zucchini bread batter topped with additional chocolate chips, ready to go in the oven.
  • Bake for 40-55 minutes for a 9x5-inch pan (45-60 for an 8x4-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.
    Loaf pan filled with baked chocolate zucchini bread fresh from the oven cooling on wire rack.

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.

Nutrition

Serving: 1Slice | Calories: 256kcal | Carbohydrates: 29g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 249mg | Potassium: 127mg | Fiber: 1g | Sugar: 16g | Vitamin A: 85IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg
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