Chocolate Zucchini Bread Recipe
This rich and moist Chocolate Zucchini Bread combines the subtle freshness of zucchini with the deep flavor of dark chocolate and cocoa powder. Perfect for a sweet treat that’s a little healthier with the added vegetable, this loaf is fudgy and bursting with melty chocolate chunks, making it a deliciously comforting dessert or snack.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 1 large loaf (about 10-12 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 3 cups grated zucchini (2 large or 3 small)
Dry Ingredients
- 1 3/4 cups (260g) plain/all purpose flour
- 1/3 cup (40g) unsweetened cocoa powder, preferably dutch processed
- 1.5 tsp baking soda (bi-carbonate)
- 1/2 tsp salt
Wet Ingredients
- 2 tsp vanilla essence
- 1 1/4 cup (275g) white sugar
- 2 eggs
- 100g / 7 tbsp unsalted butter, melted
Other
- 300g / 10 oz dark chocolate, coarsely chopped (keep some larger chunks!)
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan) to ensure it’s at the right temperature for baking the zucchini bread evenly.
- Prepare the Pan: Grease and line a large loaf pan (approximately 28 x 15 x 6.5cm or 11 x 6 x 2.5 inches) to prevent sticking and make removal easier.
- Drain Zucchini: Grab handfuls of grated zucchini and squeeze out as much excess liquid as possible. Then, place the zucchini in a colander to drain further while you prepare the batter. This step helps avoid a soggy bread.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt ensuring they are fully combined for even distribution in the batter.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs and sugar until well combined. Add the melted unsalted butter and vanilla essence, then whisk again until fully incorporated.
- Combine Wet and Dry: Pour the egg mixture into the bowl with the dry ingredients. Stir with a wooden spoon until the flour is just incorporated; the batter will be thick at this stage.
- Add Zucchini and Chocolate: Fold in the drained zucchini and chopped dark chocolate chunks. The mixture will be very thick initially but will loosen into a thick, spreadable batter.
- Transfer to Pan and Bake: Scrape the batter into the prepared loaf pan and bake for 45 minutes. Then cover the loaf with foil and bake for an additional 20 minutes or until a skewer inserted into the center comes out clean except for melted chocolate streaks.
- Cool the Bread: Allow the bread to stand in the pan for 15 minutes before removing. Then, transfer to a wire rack and cool for another 10 minutes to finish setting.
- Serve: For an extra delicious experience, serve the bread warm to enjoy melty chocolate bits and an extra fudgy texture in the middle.
Notes
- Use Dutch-processed cocoa powder for a richer chocolate flavor.
- Squeezing out zucchini is important to prevent excess moisture which would make the bread soggy.
- Keep some of the dark chocolate chunks larger to create gooey, melty pockets of chocolate.
- The bread is best enjoyed warm but can be stored wrapped at room temperature for up to 3 days or refrigerated for longer keeping.
Keywords: Chocolate Zucchini Bread, moist chocolate bread, dark chocolate loaf, zucchini dessert bread, healthy chocolate bread
Find it online: https://bitesizedbenny.com/chocolate-zucchini-bread-recipe/
