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Moist Chocolate Zucchini Bread: 5 Reasons to Love It

Chocolate Zucchini Bread
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Moist and Fudgy Chocolate Zucchini Bread: A Delicious Twist on Classic Loaf Recipes

Ingredients

Scale
  • 1½ cups shredded zucchini (unpeeled, blotted dry)
  • 1½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup granulated sugar (or mix of white and brown)
  • ½ cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • ¾ cup chocolate chips (semi-sweet or dark)
  • Optional: ½ cup chopped walnuts or pecans

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a loaf pan.
  2. Shred zucchini and blot well with paper towels to remove excess moisture.
  3. In a bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.
  4. In another bowl, whisk eggs, sugar, oil, and vanilla until smooth.
  5. Add dry ingredients to wet and stir just until combined.
  6. Gently fold in zucchini, chocolate chips, and nuts if using.
  7. Pour batter into loaf pan and bake 50–60 minutes, until a toothpick comes out with moist crumbs.
  8. Let cool in pan 10 minutes, then transfer to a rack to cool completely.

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • This bread freezes well; wrap tightly and freeze for up to 3 months.

Nutrition

Find it online: https://quizsavor.com/chocolate-zucchini-bread/

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