Description
Moist chocolate zucchini bread delivers rich, indulgent flavor in every slice. Wholesome zucchini and deep cocoa create a delightful quick bread perfect for sharing with friends and family.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 2 cups grated zucchini
- 1 cup vegetable oil
- 12 ounces (340 grams) semi-sweet chocolate chips
Sweeteners and Binding Agents:
- 2 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
Spices and Leavening Agents:
- ½ cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Prepare the oven by heating to 350°F (175°C) and thoroughly coat two 9-inch by 5-inch (23 centimeters by 13 centimeters) loaf pans with cooking spray or butter.
- In a spacious mixing bowl, vigorously combine granulated sugar, room-temperature eggs, vegetable oil, and pure vanilla extract until the mixture becomes smooth and well-integrated.
- Sift together all-purpose flour, unsweetened cocoa powder, kosher salt, baking powder, baking soda, ground cinnamon, and freshly grated nutmeg directly into the wet ingredient mixture.
- Fold the dry ingredients into the wet ingredients using gentle circular motions, mixing until just incorporated without overstirring to maintain the bread’s tender texture.
- Carefully fold in freshly grated zucchini and of semi-sweet chocolate chips, ensuring even distribution throughout the batter.
- Evenly distribute the batter between the prepared loaf pans, creating a smooth surface with a spatula.
- Sprinkle the remaining of chocolate chips across the top of each loaf, pressing them gently into the batter.
- Place the pans in the preheated oven and bake for 55-65 minutes, rotating halfway through to ensure uniform browning.
- Test for doneness by inserting a clean toothpick into the center of the loaves – it should emerge with minimal, dry crumbs.
- Remove from the oven and allow the loaves to rest in the pans for 10-15 minutes, which helps them set and prevents crumbling.
- Carefully transfer the loaves to a wire cooling rack and let them cool completely for at least 1 hour before slicing and serving.
Notes
- Store leftover bread wrapped tightly in plastic wrap or aluminum foil at room temperature for up to 4 days.
- Freeze individual slices in freezer-safe bags for quick grab-and-go breakfast or snack options lasting 2-3 months.
- Swap half the oil with unsweetened applesauce to reduce overall fat content without compromising moisture.
- Use dark chocolate chips for a richer flavor profile and potential antioxidant benefits.
- Grate zucchini with skin on to maximize nutritional value and add subtle green flecks throughout the bread.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 1490 kcal
- Sugar: 201g
- Sodium: 1130mg
- Fat: 72g
- Saturated Fat: 10g
- Unsaturated Fat: 62g
- Trans Fat: 0g
- Carbohydrates: 213g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 186mg