Death By Chocolate Zucchini Bread Recipe
This decadent death-by-chocolate zucchini bread is rich and fudgy, with just a hint of cinnamon. It's perfect for brunch, dessert, or as an afternoon snack with coffee. No special equipment is needed for this simple recipe - just mix your ingredients by hand and bake for 45 minutes.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 10 servings
Calories: 305kcal
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup dark (60 % or higher) chocolate chips or chunks
- 2 eggs, lightly beaten
- ½ cup vegetable oil
- ¾ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cups zucchini, shredded
Preheat the oven to 350 degrees F. Coat a 9"x5" loaf pan with non-stick cooking spray or butter.
In a large bowl, mix together flour, cocoa powder, baking soda, cinnamon, salt, and chocolate chips.
In a separate medium-sized bowl, whisk eggs, oil, brown sugar, and vanilla extract until well combined.
Add wet ingredients into bowl with dry ingredients and whisk until just combined. Using a rubber spatula, fold in shredded zucchini. Pour batter into prepared pan and spread evenly.
Bake for 45-50 minutes, or until toothpick inserted into center comes out clean. Cool bread in pan for 10 minutes, then invert onto a wire rack to cool completely.
- When combining your dry and wet ingredients, only mix just until combined. Overmixing could produce extra gluten, creating a very chewy bread. You are going for a lighter texture with this recipe. Overmixing could also cause your bread to sink in the middle. We want to avoid that!
- DON'T squeeze out the moisture from your shredded zucchini. Some recipes call for that, but this recipe incorporates the liquid for maximum moisture and flavor.
- Storage: After it has cooled completely, wrap it in aluminum foil and place it in an air-tight plastic bag. It can be stored in the refrigerator for up to 4 days.
- Double up: This recipe can be doubled and baked in two 9"x5" loaf pans.
Calories: 305kcal | Carbohydrates: 37g | Protein: 5g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 260mg | Potassium: 248mg | Fiber: 3g | Sugar: 21g | Vitamin A: 87IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 2mg