Chocolate Zucchini Bread

This chocolate zucchini bread is delectable and moist with plenty of freshly grated zucchini, Dutch-process cocoa, and semi-sweet chocolate chips.

Course bread

Cuisine American

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 401kcal

Author Beth Pierce

Ingredients

1¼ cups all-purpose flour
½ cup Dutch process cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 cups shredded zucchini
½ cup granulated sugar
½ cup brown sugar
4 tablespoons unsalted butter, melted
⅓ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1¼ cups semi-sweet chocolate chips (reserve ¼ cup for the top)

Instructions

Preheat oven to 350 degrees. Grease and flour a 9×5-inch metal loaf pan.
Whisk the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
In a large bowl, mix the shredded zucchini, granulated sugar, brown sugar, butter, vegetable oil, eggs, and vanilla extract.
Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the chocolate chips. Pour the batter into the prepared pan and top with the ¼ cup of reserved chocolate chips.
Bake 45-55 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the bread cool in the pan for 15 minutes before carefully removing it.

Notes

Store the zucchini bread in an airtight container on the counter for up to 2 days. or in the refrigerator for up to a week.
Freeze the bread in a freezer-safe container or a freezer bag for up to 3 months.

Nutrition