How to Make Chocolate Zucchini Bread

In this video I want to show you how easy it is to make a luscious, sinful and decadent moist chocolate zucchini bread with cocoa powder and chocolate chips. You will not believe how easy this bread is to make. An absolute winner.

My biggest recommendation for this recipe — do not over mix the ingredients. Especially when you are mixing the dry with the wet. Simply make sure all the flour is mixed in and stop. This will keep it soft and moist.

1 1/2 cups of shredded zucchini is a medium zucchini. You do not need to peel it but wash it well. I shred mine by hand but you can also do it in a food processor. Enjoy this recipe guys! Please give it a thumbs up if you like it!

Chocolate Zucchini Bread Recipe

Ingredients:
1 cup (120 grams) all-purpose flour
1/2 cup (50 grams) unsweetened cocoa powder
1 teaspoon (5 grams) baking soda
1/2 teaspoon (3 grams) salt
1/2 cup (120 grams) vegetable oil
2 large eggs, room temperature
1 teaspoon (5 ml) vanilla extract
3/4 cup (150 grams) light brown sugar
1 1/2 cups (220 grams) shredded zucchini (about 1 medium zucchini)
1/2 cup (80 grams) dark or semi-sweet chocolate chips
1/2 cup (75 grams) chopped walnuts

Instructions:
Preheat the Oven:

Heat your oven to 350°F (175°C).
Liberally grease an 8×4 inch (20×10 cm) loaf pan with butter.
Prepare the Dry Ingredients:

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Mix the Wet Ingredients:

In a separate large bowl, cream together the vegetable oil, light brown sugar, eggs, and vanilla extract. Ensure there are no lumps in the brown sugar.
Combine the Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the shredded zucchini until evenly distributed.
Prepare the Topping:

In a small bowl, mix together the chocolate chips and chopped walnuts.

Assemble the Bread:

Fold half of the chocolate chip and walnut mixture into the batter.
Pour the batter into the prepared loaf pan, spreading it evenly.
Sprinkle the remaining chocolate chips and walnuts on top.
Bake:

Place the loaf pan in the preheated oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Cool:

Remove the bread from the oven and place the pan on a cooling rack. Allow it to cool for about 15 minutes.
Run a knife along the edges of the loaf to loosen it from the pan, then carefully flip the pan to release the bread.

Flip the bread upright and allow it to cool completely on the rack.
Serve:

Once cooled, slice the bread and serve. Enjoy!
This recipe yields a rich, moist chocolate zucchini bread that’s perfect for any occasion!

Print the Recipe Here