Chocolate Zucchini Bread
My zucchini garden has been producing an absurd amount of the green squash. I’ve been beyond thrilled with this year’s yield and went immediately to work making my Chocolate Zucchini Bread, which is topped with a generous amount of chocolate chips for a nearly cake-like experience.
I start by mixing together some oil, melted butter, brown sugar, and white sugar together until the sugar has dissolved.
Then I add in eggs and vanilla and combine.
Next comes the zucchini. Plenty of grated zucchini. The great thing about it is that it melts completely into the bread so you won’t be chewing on any zucchini pieces, ha!
Then I add in some flour, cocoa powder, baking soda, baking powder, and salt and stir until combined.
Then I fold in some chocolate chips.
Then I pour the batter into a well greased loaf pan. A quick tip: I like to line the very bottom of my loaf pans with a piece of parchment paper so that the loaf pops out easily when it’s done cooling.
I bake the loaf for about 55 minutes in a 350F degree oven. I do a quick toothpick test before removing it from the oven making sure it comes out clean.
While it’s hot, I sprinkle some more chocolate chips over the top of the loaf. They will melt down slightly over the bread and make it extra delicious!
Once the bread is cooled, it’s ready to enjoy. This Chocolate Zucchini Bread never lasts long in my home. It’s just too delicious!
- 1/4 cup Unsalted Butter (melted and cooled)
- 1/4 cup Oil (canola, vegetable, or coconut)
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla
- 1 1/2 cups Grated Zucchini * (tightly packed)
- 1 cup Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- 1/4 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 3/4 - 1 cup Chocolate Chips (semi-sweet or milk chocolate)
- Preheat oven to 350 degrees. Spray a 9 x 5 (or 8 x 4) pan with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together melted butter, oil, brown sugar, and sugar until completely dissolved. Stir in eggs and vanilla and whisk well.
- Add zucchini (see notes about blotting zucchini with a paper towel to soak up some of the moisture) to bowl and stir.
- Stir in flour, cocoa powder, baking soda, baking powder, and salt. Fold in a heaping 1/2 cup of chocolate chips. Reserve the remaining chocolate chips to sprinkle on the top.
- Pour batter into prepared loaf pan. Sprinkle top with remaining chocolate chips. Bake for 45-55 minutes or until toothpick comes out clean. Check after 30 minutes, if it is getting too done on the sides of the bread, lightly place foil over the top to allow the center to become fully cooked.
- The bread may need longer to cook once the foil is placed over the chocolate zucchini bread.
- Set aside to cool for at least 15-20 minutes. Let cool before slicing. Serve with sweet cream butter or chocolate hazelnut spread.