Easy Chocolate Zucchini Bread Recipe

Ingredients

• 1.5 cup All-Purpose Flour (Sifted with cocoa powder)
• 0.5 cup Dutch-Processed Cocoa Powder (Dark, gives a fudgier crumb)
• 1 cup Granulated Sugar (Can use superfine sugar)
• 0.75 tsp Baking Powder (Ensure fresh)
• 0.25 tsp Baking Soda (Ensure fresh)
• 0.5 tsp Salt (Fine or table salt; use a pinch more if using coarse)
• 1 tsp Ground Cinnamon (Can add cardamom or allspice for variation)
• 1 tsp Espresso Powder (Boosts chocolate flavor; instant coffee works too)
• 220 g Zucchini (Medium zucchini, shredded, excess moisture squeezed out)
• 0.5 cup Vegetable Oil (Mild flavor; avocado or light olive oil work too)
• 0.25 cup Unsalted Butter (Melted with oil)
• 2 tsp Vanilla Extract (Optional but adds depth)
• 3 Large Eggs (Room temperature)
• 1 cup Semi-Sweet Chocolate Chips (Divided; reserve some for topping)
• 1 tbsp Unsalted Butter (for greasing) (Lightly butter the loaf pan)
• 1 sheet Parchment Paper (Liners for easy removal)

Instructions

1. Preheat Oven and Prepare Pan

   Set the oven to 350°F. Grease a 9x5 inch loaf pan with a tablespoon of butter, then line it with parchment paper for easy removal.

   Time: PT5M

   Temperature: 350°F

2. Measure and Sift Dry Ingredients

   In a large bowl, combine 1.5 cups all‑purpose flour, 0.5 cup Dutch‑processed cocoa powder, 1 cup sugar, 0.75 tsp baking powder, 0.25 tsp baking soda, 0.5 tsp salt, 1 tsp cinnamon, and 1 tsp espresso powder. Sift everything together to remove lumps.

   Time: PT5M

3. Prepare Zucchini

   Shred 220 g (about 1.5 cups) medium zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture.

   Time: PT5M

4. Melt Butter and Oil

   Combine 0.25 cup unsalted butter and 0.5 cup vegetable oil in a microwave‑safe bowl. Microwave in 30‑second bursts, stirring until fully melted.

   Time: PT2M

5. Whisk Wet Ingredients

   Add 2 tsp vanilla extract and 3 room‑temperature eggs to the melted butter‑oil mixture. Whisk until smooth and slightly frothy.

   Time: PT3M

6. Combine Wet and Dry

   Pour the wet mixture into the dry ingredients. Stir gently until the flour is just incorporated; a few streaks are okay.

   Time: PT3M

7. Fold in Zucchini and Chocolate Chips

   Fold the shredded zucchini and 1 cup chocolate chips into the batter. Reserve a tablespoon of chips for topping.

   Time: PT4M

8. Transfer to Pan and Top

   Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle the reserved chocolate chips evenly over the surface.

   Time: PT2M

9. Bake

   Place the pan in the preheated oven and bake for 60–70 minutes, or until a skewer inserted into the center comes out clean.

   Time: PT65M

   Temperature: 350°F

10. Cool and Serve

    Allow the loaf to cool in the pan on a rack for 10–15 minutes, then remove the parchment and slice.

    Time: PT15M

Nutrition Facts

Calories

200

Protein

3 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g