Chocolate Zucchini Bread
Delicious double chocolate zucchini bread recipe, packed with shredded zucchini and chocolate chips.
Equipment
- loaf pans
- Mixing Bowls
- whisk
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour spooned and leveled
- 0.33 cups unsweetened cocoa powder sifted if lumpy
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
Wet Ingredients
- 3 large eggs
- 1 cup vegetable oil
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 cups shredded zucchini
- 1 cup semisweet chocolate chips plus more for sprinkling
Instructions
Preparation
- Preheat the oven to 350°F and lightly spray two 8x4” loaf pans with nonstick spray.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla. Stir in the zucchini. Add the dry ingredients to the wet ingredients and stir until just combined. The batter will be fairly thick—that's ok. Don’t overmix. Fold in the chocolate chips.
- Evenly divide the batter between the prepared loaf pans and use a spatula to smooth the top. Sprinkle with more chocolate chips and bake for 40 to 60 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back to the touch. Remove from the oven and allow to cool completely.
Notes
Updated in June 2025 to have a lighter texture and use even more zucchini.
Nutrition
Serving: 1sliceCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 1.5gCholesterol: 70mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 30mgIron: 1mg
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