Chocolate Zucchini Bread
A deliciously moist chocolate zucchini bread that combines rich chocolate flavor with hidden zucchini for a healthier treat.
Ingredients
For the Bread
- 2 cups Granulated Sugar (or Pure Cane Organic Sugar)
- 3 large Eggs (room temperature) Best at room temperature for fluffier bread.
- 1 cup Vegetable Oil
- 1 tbsp Vanilla Extract
- 3 cups All-Purpose Flour Can substitute with whole wheat flour for a healthier option.
- 1/2 cup Unsweetened Cocoa Powder
- 1 tsp Salt
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 2 cups Grated Zucchini (do not drain excess liquid, approximately 3 medium zucchinis)
- 12 oz Semi-Sweet Chocolate Chips (divided: 8 oz for the bread mixture, 4 oz for topping)
Instructions
Preparation
- Adjust the oven rack to the 2nd level position and preheat the oven to 350°F. Generously spray 2 bread loaf tins with a flour-based baking spray or grease with vegetable shortening and lightly flour. Set aside.
- In a large-sized bowl, whisk together the granulated sugar, eggs, vegetable oil, and vanilla extract until well combined.
- Add in the all-purpose flour, unsweetened cocoa powder, salt, baking powder, baking soda, ground cinnamon, and ground nutmeg. Mix until all dry ingredients are absorbed.
- With a spoon, stir in the grated zucchini and 8 ounces of chocolate chips, ensuring everything is evenly mixed.
- Evenly divide the batter into the two prepared loaf tins. Sprinkle the remaining 4 oz of chocolate chips on top of each loaf.
Baking
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the chocolate zucchini bread loaves to cool in the pans for approximately 5-10 minutes before carefully removing them from the tins and transferring them to a cooling rack to cool completely.
Notes
For best results, use room temperature eggs for a better emulsion. You can add walnuts or pecans for added texture if desired. To keep the bread fresh, store it in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat in the microwave for about 10-15 seconds or in a toaster oven for a few minutes.