Zucchini Chocolate Bread (Print-Friendly Version)
Cocoa loaf filled with chocolate chips and fresh zucchini for a delicious, soft texture.
# Ingredients You'll Need:
→ Wet Ingredients
01 -
2 large eggs, at room temperature
02 -
165 g packed light brown sugar
03 -
60 ml canola oil, vegetable oil, or melted coconut oil
04 -
240 g packed shredded zucchini
05 -
1 teaspoon pure vanilla extract
06 -
56 g unsalted butter, melted and slightly cooled
→ Chocolate
07 -
170 g semisweet chocolate chips, divided
→ Dry Ingredients
08 -
0.5 teaspoon sea salt
09 -
1 teaspoon baking soda
10 -
42 g Dutch process cocoa powder or unsweetened cocoa powder
11 -
125 g all-purpose flour
# How to Make It:
01 -
Set your oven to preheat at 175°C. Grab a 23 by 13 cm loaf pan, grease it with nonstick cooking spray, and let it be for now.
02 -
In a medium bowl, whisk together the flour, baking soda, cocoa powder, and sea salt until it’s all mixed up. Put it aside.
03 -
In a big bowl, mix together the eggs, melted butter, oil, vanilla extract, and brown sugar. You want it to be smooth, but a few small lumps of brown sugar are okay.
04 -
Pour the dry mix into the wet mix. Stir gently until it all comes together; be careful not to mix too much.
05 -
Gently fold in the shredded zucchini, then add 130 g of the chocolate chips. Stir until it’s just combined.
06 -
Pour your batter into the greased loaf pan. Sprinkle the remaining 40 g of chocolate chips evenly on top.
07 -
Stick it in the oven for about 50-60 minutes. It’s done when a toothpick poked in the center comes out mostly clean, a bit of melted chocolate is fine, but no wet batter should stick to it.
08 -
Put the pan on a wire cooling rack. Let it cool in the pan for 15 minutes, then run a knife around the edges to help loosen it. Take it out and let it cool a bit more on the rack. Once it’s slightly warm, slice it up and enjoy.
# Extra Information:
01 -
If you're using coconut oil, make sure it’s melted and just slightly cooled before adding.
02 -
You can keep the bread at room temperature, wrapped in plastic, for up to 4 days.
03 -
To freeze, let it cool completely, wrap it tightly in plastic wrap and foil, then freeze for up to 1 month. Make sure to defrost totally before slicing.