Name: Chocolat Chip Zucchini Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 12
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa; 1 tsp baking soda; 1/2 tsp salt; 2 large eggs, at room temperature; 1/4 cup butter melted and cooled slightly; 1/4 cup vegetable oil; 3/4 cup brown sugar, packed; 1 tsp pure vanilla; 1 1/2 cups packed, shredded zucchini; 1 cup semisweet chocolate chips, divided

This Rich Loaf Explodes With Flavor

You’d never guess the secret ingredient that makes this chocolate chip zucchini bread so moist and delicious is zucchini, but it is! Zucchini is often used in baked goods like muffins, bread, and cakes because it adds moisture and texture.

Zucchini is almost ninety-five percent water, so adding shredded zucchini to the batter releases moisture as it bakes. That produces steam that helps keep whatever you are baking moist and tender.

The zucchini in the chocolate chip zucchini bread also adds texture and fiber to the bread, and the natural pectin in zucchini helps to keep this and any baked goods from getting dry and crumbly.

Zucchini also boosts the nutritional content and helps us feel good about eating this decadent, chocolatey treat!

What You’ll Need To Make Chocolate Chip Zucchini Bread

The ingredients are simple and readily available!

All-purpose flour
Unsweetened cocoa powder (like Hershey’s, my favorite brand)
Baking soda
Salt
Eggs
Butter
Vegetable oil
Brown Sugar
Vanilla
Zucchini
Chocolate Chips

Why You’ll Love This Delicious Bread

This is the time of year when zucchini grows so vigorously you may have friends or neighbors begging you to take some of it off their hands!

There’s a joke in Nebraska that you should keep your car locked in late summer or find zucchinis all over your back seat! I think you should grab some instead and make several loaves of this bread because it freezes so beautifully!

This is one recipe that works well when zucchini gets really big. Just cut out the seeds from the center and shred the rest. Don’t peel them because much of the nutrition is in the skin and is invisible in this deep chocolatey loaf!

This recipe is EXTRA good because it contains butter AND oil, so it’s super tender, and cocoa AND chocolate chips, so it’s a chocolate lover’s dream come true!

Equipment You’ll Need To Make Chocolate Chip Zucchini Bread

Mixing Bowl
Grater
Spoon Or Whisk
Measuring Cups and Spoons
Non-stick Spray
Parchment Paper or Wax Paper (optional)
A standard 9″ x 5″ loaf pan (or make it into small loaves!)

You don’t need to get out a mixer unless you want to! You can make this by hand with just a spoon or whisk!

Here’s How To Make Chocolate Chip Zucchini Bread

Preheat your oven to 350°F. Grease or spray your loaf pan thoroughly and set it aside. You can line the pan with parchment or waxed paper, leaving some hanging over the long sides to make removing the bread from the pan easier.

Combine the eggs, melted butter, oil, vanilla extract, baking soda, salt, and brown sugar in a large bowl. Whisk until it’s smooth and well-blended.

Adding your salt and leavening with the wet ingredients ensures they’ll be thoroughly distributed and can make this a one-bowl recipe! I’ve been using this lazy trick for years without missing a beat. Raise your hand if you’re in favor of fewer dishes to wash!

Now stir in the flour and the cocoa until it’s nice and smooth, but don’t overmix! A few stubborn little clumps of brown sugar won’t hurt a thing!

Now stir in the zucchini and the chocolate chips until they’re mixed in evenly, but save a handful to sprinkle on top of the loaf before you pop it in the oven!

Spoon the batter into the greased pan and sprinkle those chocolate chips over the top. What? Did you forget to save some? Heck, add a few more! What’s extra chocolate among friends?

Bake for 50-60 minutes. It’s such a dark batter you can’t tell if it’s browning. Poke a toothpick into the middle of the loaf. If it comes out without any gooey batter, you’re golden. That toothpick may have a little melted chocolate chip, and that’s okay!

Take the pan out of the oven and set it on a wire rack to cool for fifteen minutes or so. Run a skinny knife around the edges of the bread and carefully remove it from the pan. Let the bread cool the rest of the way on the wire cooling rack. It’s so hard to wait for it! The kitchen smells heavenly as it bakes!

The chocolate chip zucchini bread will keep on the counter, wrapped in plastic wrap, for three or four days. I found this bread freezes beautifully! I sliced it before freezing it in a zippered freezer bag to indulge in it one delicious slice at a time.

I took a couple of frozen slices to my chocoholic mom at the nursing home yesterday, and by the time I got there, they were thawed. She gobbled it up on the spot.

Yield: 12 slices

Chocolat Chip Zucchini Bread

Here's a recipe for moist, rich, deep double-chocolate zucchini bread that is simply divine!

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
2 large eggs, at room temperature
1/4 cup butter melted and cooled slightly
1/4 cup vegetable oil
3/4 cup brown sugar, packed
1 tsp pure vanilla
1 1/2 cups packed, shredded zucchini
1 cup semisweet chocolate chips, divided

Instructions

Preheat your oven to 350°F. Grease or spray your loaf pan thoroughly and set it aside. You can line the pan with parchment or waxed paper, leaving some hanging over the long sides to make removing the bread from the pan easier.
Combine the eggs, melted butter, oil, vanilla extract, baking soda, salt, and brown sugar in a large bowl. Whisk until it's smooth and well-blended.
Adding your salt and leavening with the wet ingredients ensures they'll be thoroughly distributed and can make this a one-bowl recipe! I've been using this lazy trick for years without missing a beat. Raise your hand if you're in favor of fewer dishes to wash!
Now stir in the flour and the cocoa until it's nice and smooth, but don't overmix! A few stubborn little clumps of brown sugar won't hurt a thing!
Now stir in the zucchini and the chocolate chips until they're mixed in evenly, but save a handful to sprinkle on top of the loaf before you pop it in the oven!
Spoon the batter into the greased pan and sprinkle those chocolate chips over the top. What? Did you forget to save some? Heck, add a few more! What's extra chocolate among friends?
Bake for 50-60 minutes. It's such a dark batter you can't tell if it's browning. Poke a toothpick into the middle of the loaf. If it comes out without any gooey batter, you're golden. That toothpick may have a little melted chocolate chip, and that's okay!
Take the pan out of the oven and set it on a wire rack to cool for fifteen minutes or so. Run a skinny knife around the edges of the bread and carefully remove it from the pan. Let the bread cool the rest of the way on the wire cooling rack. It's so hard to wait for it! The kitchen smells heavenly as it bakes!
The chocolate chip zucchini bread will keep on the counter, wrapped in plastic wrap, for three or four days. I found this bread freezes beautifully! I sliced it before freezing it in a zippered freezer bag to indulge in it one delicious slice at a time.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 256Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 41mgSodium: 250mgCarbohydrates: 31gFiber: 2gSugar: 20gProtein: 4g

We love quickbreads around here because they offer almost instant gratification when craving some sweet bread. Here are some of our most popular quickbread recipes: Rustic Rhubarb Bread, Practically Perfect Poppyseed Bread, and Easy Cinnamon Bread.