This zucchini chocolate bread recipe will quickly become a family favorite (yes, even kids!). Great for leftover zucchini from the garden.
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Course: Desserts
Cuisine: American
Servings: 12
Calories: 268kcal
Author: LittleCooksReadingBooks.com
Ingredients
1cupall-purpose flour
1/2cupcocoa powder
1teaspoonbaking soda
1/2teaspoonsalt
2large eggsroom temperature
1/4cupunsalted buttermelted
1/4cupvegetable oil
3/4cuppacked light brown sugar
1teaspoonpure vanilla extract
1 1/2cupspacked shredded zucchiniunpeeled
1cupsemisweet chocolate chip
Instructions
Preheat oven to 350°F. Grease a 9x5 inch bread/loaf pan with nonstick cooking spray. Set aside.
In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Whisk until smooth.
Stir the dry ingredients from the medium mixing bowl into the wet egg ingredients. Stir, but don’t overmix.
Add in the shredded zucchini to the mixture and stir until just combined.
Stir in the chocolate chips.
Pour batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out without batter. (You may have melted chocolate chips on the toothpick.)
Remove from oven and cool pan for 15 minutes. Once cool, run a knife around the edges of the bread to loosen and remove from pan. Place bread to cool on wire rack.
Cut into slices and serve.
To store, wrap in plastic wrap for up to 3 days on counter. To freeze, double wrap in plastic wrap and then in tin foil. Freeze for up to 4 months.
Notes
We used semi-sweet chocolate chips for our chocolate zucchini bread, but you can also try dark chocolate or even make white chocolate zucchini bread!We like to sift powdered (confectioner's) sugar on top of our loaves. You can also drizzle melted chocolate on top, too!