Description
This One Bowl Chocolate Zucchini Bread combines moist shredded zucchini with rich cocoa and semi-sweet chocolate chips for a decadent yet somewhat healthy twist on a classic quick bread. Naturally sweetened and spiced with cinnamon and nutmeg, this easy, no-fuss recipe yields two delicious loaves perfect for breakfast, snacks, or dessert.
Ingredients
Scale
Wet Ingredients
- 2 cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 1 tbsp vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Other
- 2 cups grated zucchini
- 12 oz semi-sweet chocolate chips (divided: 8 oz in batter, 4 oz for topping)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two loaf pans thoroughly to prevent sticking and set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and homogenous.
- Add Dry Ingredients: Add the all-purpose flour, unsweetened cocoa powder, salt, baking powder, baking soda, ground cinnamon, and nutmeg to the wet ingredients. Stir gently until all dry ingredients are just incorporated; be careful not to overmix to keep the bread tender.
- Fold in Zucchini and Chocolate Chips: Gently fold in the grated zucchini and 8 ounces of semi-sweet chocolate chips to the batter, ensuring they’re evenly distributed.
- Divide Batter and Add Topping Chocolate: Pour the batter evenly into the prepared loaf pans. Sprinkle the remaining 4 ounces of chocolate chips on top of each loaf for a decorative, melty topping.
- Bake: Place the loaf pans in the preheated oven and bake for 50-60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Remove the loaves from the oven and allow them to cool in the pans for 5-10 minutes. Then, transfer the loaves to a wire rack to cool completely before slicing and serving.
Notes
- Do not overmix the batter to keep the bread light and tender.
- Be sure to grate the zucchini finely for even moisture distribution.
- You can substitute vegetable oil with melted coconut oil for a slight flavor twist.
- Store leftover zucchini bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
- The bread freezes well; slice before freezing for easy thaw and serve portions.