Chocolate Zucchini Bread

Perfect for chocolate lovers, this Chocolate Zucchini Bread is tender and moist. It’s the perfect recipe for a surplus of summer zucchini.

Course Bread

Cuisine American

Prep Time 15

Cook Time 1

Cooling Time 30

Total Time 1 45

Servings servings

Calories 308kcal

Author Deborah Harroun

Ingredients

1 1/3 cups granulated sugar
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups grated zucchini
1 cup mini chocolate chips

Instructions

Preheat the oven to 350ºF. Grease a 9x5 loaf pan well, or line with parchment.
In a large bowl, combine the sugar, oil, eggs, and vanilla. Whisk to combine.
1 1/3 cups granulated sugar, 1/2 cup vegetable oil, 2 eggs, 1 teaspoon vanilla extract
In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add this to the sugar mixture and stir together until it is about halfway mixed together. The batter will be very thick.
2 cups all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, 1 teaspoon salt
Add the zucchini and continue to mix until mostly combined. Reserve about 2 tablespoons of the chocolate chips, and add the remaining to the batter. Continue to stir just until everything is combined. (The batter will still be quite thick - but you should be able to stir everything together.)
1 1/2 cups grated zucchini, 1 cup mini chocolate chips
Transfer the batter to the prepared loaf pan. Spread the batter to an even layer. Top with the reserved chocolate chips.
Bake until a tester inserted in the middle comes out mostly clean, about 1 hour. (When testing, it can be tricky if you hit a chocolate chip, so you may want to test in a few different areas.)
Let the bread cool before removing from the pans to slice and serve.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition