Chocolate Zucchini Bread

The chocolate zucchini bread is incredibly rich, chocolatey and moist. You don’t taste the zucchini at all. It’s also easy to whip up and does not require a mixer.

It’s zucchini season which means we have been making a lot of zucchini recipes.

And this chocolate zucchini bread is a new favorite. It’s so rich and decadent. You don’t taste the zucchini, but the zucchini does keep the bread very moist and gives it a very tender crumb.

It only takes a few minutes to mix the batter and then the quick bread is ready to go into the oven.

It took a lot of willpower to not eat this entire loaf in one sitting…

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Zucchini tips:

• You do not need to squeeze or drain the water from the zucchini. You will need it to keep the bread moist.
• I recommend using a hand grater to shred the zucchini. The finer the shreds, the less noticeable the zucchini will be in the bread.

If you’re looking for more zucchini recipes, check out my entire zucchini recipe collection here.

Chocolate Zucchini Bread

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Course: Breakfast

Cuisine: American

Servings: 10 slices

This easy quick bread requires no mixer. It is super chocolatey and moist and you can’t taste the zucchini at all.

Print Recipe

Ingredients:

• 2 large eggs
• 1/2 cup canola oil
• 3/4 cup packed light brown sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa not dutch processed
• 1 tsp baking soda
• 1 1/2 cups packed shredded zucchini
• 1 cup semisweet mini chocolate chips divided

Directions:

1. Preheat oven to 350°F. Line a 8 inch x 4 inch baking pan with parchment paper.

2. In a large bowl, combine eggs, oil, brown sugar and vanilla. Whisk until smooth.
3. In a separate small bowl, sift together flour, cocoa, and baking soda.
4. Add dry ingredients to the wet batter. Mix until evenly combined. Stir in zucchini. Stir in ¾ cup chocolate chips.
5. Pour batter into prepared loaf pan. Top with remaining chocolate chips.
6. Bake approximately 50 minutes, or until a toothpick inserted comes out clean (it’s okay if there is melted chocolate chips, but you don’t want any wet batter.) Allow cake to cool before cutting and serving.

Notes:

You do not need to squeeze or drain the water from the zucchini. You will need it to keep the bread moist.

I recommend using a hand grater to shred the zucchini. The finer the shreds, the less noticeable the zucchini will be in the bread.

Adapted from Two Peas & Their Pod

All images and content are © Kirbie's Cravings.

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