Chocolate Zucchini Bread Recipe
A classic double chocolate quick bread recipe with zucchini - the perfect breakfast or brunch!
Servings: 10 servings
Calories: 310kcal
Cost: $8
Ingredients
- ½ cup (118ml) vegetable oil
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (40g) unsweetened cocoa powder
- 1 cup (124g) all-purpose flour
- 1 ½ cups (152g) shredded zucchini
- 1 cup (170g) chocolate chips (plus more for topping)
Instructions
- Preheat oven to 350°F. Spray a 8x4-inch loaf pan with nonstick cooking spray.
- Add oil, brown sugar, granulated sugar, egg and vanilla to a large bowl. Stir to mix.
- Add cinnamon, baking soda, baking powder, salt and cocoa to the mixture and stir to combine.
- Stir in flour, then fold in zucchini. Stir in chocolate chips.
- Pour batter into prepared pan and sprinkle with additional chocolate chips. Bake until a toothpick comes out with just a few crumbs from the center of the bread, about 45-55 minutes.
- Cool at least 10 minutes before slicing. Store covered at room temperature for up to 3 days.
Video
Notes
- This recipe hasn’t been tested with dutch process cooca, so use regular unsweetened cocoa powder.
- Swap chocolate chips with chopped nuts, or add ½ cup chopped nuts in addition to the chocolate chips in the bread.
- If you use a 9x5-inch loaf pan the bread will be flatter and not as domed, but it works just fine.
- Freezing instructions: Wrap tightly in plastic and freeze for up to 3 months, or freeze slices in sandwich bags for grab and go.
Nutrition
Serving: 1serving | Calories: 310kcal | Carbohydrates: 42g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 195mg | Potassium: 184mg | Fiber: 2g | Sugar: 28g | Vitamin A: 86IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 2mg