Description
Rich, moist, and loaded with chocolate, this Chocolate Zucchini Bread is a delightful way to sneak veggies into a decadent treat. Perfect for breakfast, snacks, or dessert, this easy-to-make recipe delivers a tender loaf packed with flavor and gooey chocolate chips.
Ingredients
Wet Ingredients:
- 2 cups grated zucchini, drained
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups white sugar
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
Chocolate:
- 2 (1-ounce) squares unsweetened chocolate, melted
- ¾ cup semisweet chocolate chips
Instructions
- Prepare Ingredients and Oven:
- Preheat your oven to 350°F (175°C).
- Grease two 9×5-inch loaf pans generously to prevent sticking.
- Grate the zucchini and pat it dry with a clean kitchen towel to remove excess moisture.
- Melt the Chocolate:
- Break the unsweetened chocolate into small pieces and melt it in the microwave at 15-second intervals, stirring after each interval, until smooth. Set aside to cool slightly.
- Mix Wet Ingredients:
- In a large mixing bowl, combine the sugar, zucchini, vegetable oil, eggs, and vanilla extract.
- Beat with an electric mixer until well combined and smooth.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Incorporate Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour in the melted chocolate and mix until evenly distributed.
- Fold in Chocolate Chips:
- Gently fold in the semisweet chocolate chips for bursts of gooey chocolate in every slice.
- Bake the Bread:
- Divide the batter evenly between the prepared loaf pans.
- Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve:
- Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Slice and enjoy!
Notes
- Storage: Wrap cooled loaves tightly in plastic wrap or store in an airtight container. They stay fresh for 3 days at room temperature or up to a week in the refrigerator.
- Freezing: Wrap each loaf in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
- Customizations: Add chopped nuts, dried fruit, or a sprinkle of sea salt for extra texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
- Category: Dessert/Snack
- Method: Baking
- Cuisine: American