Chocolate Zucchini Bread
This bread is a real win-win: you get the indulgence of chocolate cake and a sneaky serving of veggies all in one slice.
Equipment
- Mixing bowls (medium + large)
- Whisk
- Rubber spatula
- Box grater
- Measuring Cups & Spoons
- 9x5-inch loaf pan
- Cooling Rack
Ingredients
For the Bread
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon optional, for warmth
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 teaspoons vanilla extract
- 2 cups grated zucchini about 2 medium zucchini
- ½ cup sour cream or plain Greek yogurt
- 1 cup semi-sweet chocolate chips
Instructions
Prep the pan & oven
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9x5-inch loaf pan, then line it with a parchment sling (overhang on the long sides).
- Pro tip: The parchment sling makes it effortless to lift the loaf out without tearing.
Shred & drain the zucchini
- Rinse the zucchini, trim the ends, and grate on the coarse holes of a box grater.
- Measure 2 cups loosely packed grated zucchini.
- Pile it into a clean kitchen towel and squeeze firmly 2–3 times to remove excess water (don’t wring it bone-dry).
- Pro tip: If your zucchini is very watery, give it an extra squeeze—excess liquid can lead to a gummy center.
Mix the dry ingredients
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until the color looks uniform and you see no cocoa clumps.
- Pro tip: Whisk thoroughly to break up cocoa lumps—this prevents streaks and ensures a deeper chocolate flavor.
Mix the wet ingredients
- In a medium bowl, whisk the eggs until lightly foamy.
- Whisk in the oil, granulated sugar, and brown sugar until the mixture looks glossy and well combined.
- Stir in the vanilla and sour cream/Greek yogurt until smooth.
Bring wet and dry together
- Make a well in the dry ingredients and pour in the wet.
- Using a rubber spatula, fold gently (broad, sweeping strokes) until the batter is mostly combined—a few faint dry streaks are okay.
- Pro tip: Stop folding as soon as most dry bits disappear. Overmixing = tougher crumb.
Fold in zucchini & chocolate chips
- Scatter the squeezed zucchini over the batter.
- Sprinkle in the chocolate chips.
- Fold gently just until everything looks evenly distributed, scraping the bowl’s bottom and sides.
Fill the pan & add a little extra
- Scrape the batter into the prepared pan and smooth the top.
- If you like, dot with a few extra chocolate chips for a pretty finish.
- Tap the pan once or twice on the counter to release large air bubbles.
Bake to perfection
- Bake on the middle rack for 50–60 minutes. Start checking at 45 minutes.
- Insert a toothpick into the center: it should come out with a few moist crumbs (melted chocolate smears don’t count as wet batter).
- Pro tip: If the top is browning too fast around 40 minutes, tent the loaf loosely with foil.
Cool, release & set the crumb
- Let the bread cool in the pan for 15 minutes on a rack.
- Use the parchment overhang to lift it out and set it on the rack.
- Cool at least 1 hour (until barely warm) before slicing so the crumb can set.
- Pro tip: For ultra-clean slices, chill the loaf for 30 minutes and use a serrated knife with a gentle sawing motion.
Slice, serve & store
- Slice into 10–12 pieces.
- Store, wrapped well, at room temperature for up to 3 days, or refrigerate up to 1 week.
- For longer storage, freeze slices up to 3 months; thaw at room temp or warm briefly.
Notes
Nutritional Value (per slice, approx.):
- Calories: 220–250 kcal
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Sugar: 18g
- Fiber: 2g
- Protein: 4g
- Sodium: 180mg