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Best Chocolate Zucchini Bread

Chocolate zucchini bread
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5 from 1 review

This chocolate zucchini bread recipe really is the best: moist, rich, and chocolaty, generously sprinkled with chips. A family favorite!

Ingredients

Scale
  • 1/4 cup melted unsalted butter
  • 1/3 cup neutral oil (vegetable, grapeseed, or canola)
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cup [210 g] all-purpose flour
  • 1/2 cup Dutch-process (aka dark) cocoa powder (no substitutes!*)
  • 2 cups large grated zucchini (about 12 ounces or 2 medium zucchini), packed
  • 1 cup semi sweet chocolate chips

Instructions

  1. Preheat the oven to 350°F. Butter a 9×5-inch aluminum loaf pan.
  2. Melt the butter, then whisk in the oil, brown sugar, granulated sugar, eggs, vanilla, baking powder, baking soda, and salt.
  3. Use a spatula to mix in the flour, cocoa powder and zucchini until a thick smooth batter forms, mixing just until there are no longer streaks of dry ingredients. Fold in 3/4 cup chocolate chips, mixing gently a few times.
  4. Pour the batter into the loaf pan. Top with the remaining 1/4 cup chocolate chips*.
  5. Bake 60 to 65 minutes until the top is set (a toothpick inserted should have only a few clinging crumbs, but it’s hard to tell with the chocolate chips since they can melt onto the toothpick!). Allow the bread to cool in the pan until it reaches room temperature and the chocolate chips start to firm up, about 2 to 3 hours. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. The bread can be stored up to 3 days at room temperature wrapped in aluminum foil or up to 1 week refrigerated tightly wrapped. You can also freeze for up to 3 months.

Notes

*Don’t substitute regular cocoa powder here: the flavor is not nearly as developed and chocolaty. Dutch process cocoa powder is easy to find in the baking aisle. We like the brands Hershey’s Special Dark Cocoa Powder or Ghirardelli Dutch Process Cocoa Powder.

**If you’d like, you can omit the chocolate chips from the top. This allows you to remove the bread from the pan sooner and you can eat it warm! Otherwise, cool it in the pan for 2 to 3 hours before attempting to remove it. This is important because when you remove the bread from the pan, the warm chips can get very messy.

Find it online: https://www.acouplecooks.com/chocolate-zucchini-bread/