Chocolate Zucchini Bread with Chocolate Chips
This Chocolate Zucchini Bread with Chocolate Chips is a moist, tender quick bread that perfectly balances rich chocolate flavor with the subtle sweetness and moisture of grated zucchini. It’s an ideal treat to sneak in veggies without compromising taste, perfect for breakfast, snack time, or dessert. Easy to prepare with pantry staples and adaptable for various dietary needs, this bread pleases both kids and adults alike.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (if gluten-free flour is used)
Ingredients
Scale
Vegetables
- 2 medium zucchinis, grated and squeezed of excess moisture
Dry Ingredients
- 1 ¾ cups all-purpose flour (or gluten-free flour blend for gluten-free)
- ⅓ cup cocoa powder
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ⅓ cup vegetable oil or melted butter (or coconut oil for dairy-free)
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chocolate chips (milk, dark, or dairy-free as preferred)
Instructions
- Prepare the Zucchini: Wash and grate about two medium zucchinis. Use a clean kitchen towel or paper towel to squeeze out excess moisture so the bread remains tender but not soggy.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour (or gluten-free flour), cocoa powder, sugar, baking soda, baking powder, and salt until well combined for even rising and chocolate distribution.
- Combine Wet Ingredients: In a large bowl, beat the eggs, then mix in vegetable oil (or melted butter/coconut oil) and vanilla extract. Fold in the grated zucchini to add moisture and subtle sweetness.
- Bring Wet and Dry Together: Gradually add the dry mixture to the wet ingredients, stirring gently but thoroughly until just combined. Avoid overmixing to keep the bread light and tender.
- Add Chocolate Chips: Fold in the chocolate chips evenly, ensuring each slice will have melty pockets of chocolate.
- Bake to Perfection: Pour the batter into a greased loaf pan. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the bread to cool completely before slicing.
Notes
- Don’t over-squeeze the zucchini; remove just enough water to keep bread moist but not soggy.
- Use room temperature eggs for a smooth batter and even bake.
- Choose high-quality cocoa powder for a deeper chocolate flavor.
- Check the bread starting at 50 minutes to avoid overbaking and drying out.
- Let the batter rest 10 minutes before baking for improved texture and flavor melding.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 190
- Sugar: 14g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Keywords: chocolate zucchini bread, chocolate chip zucchini bread, quick bread, healthy chocolate bread, zucchini dessert, gluten-free chocolate bread, vegetable dessert, kid-friendly snack