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Chocolate Zucchini Bread

Chocolate Zucchini Bread

Rich, fudgy, and packed with gooey chocolate chunks, this Chocolate Zucchini Bread delivers irresistible brownie-like decadence while secretly sneaking in garden-fresh zucchini. It's the ultimate treat for dessert lovers who want a touch of wholesome goodness!
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
0 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Batter
  • 3 cups grated zucchini squeeze out excess moisture
  • 1.75 cups all-purpose flour
  • 0.33 cup unsweetened cocoa powder Dutch-processed for smoother flavor
  • 1.5 teaspoons baking soda
  • 0.5 teaspoon salt
Wet Mixture
  • 2 large eggs room temperature
  • 1.25 cups granulated sugar
  • 7 tablespoons unsalted butter melted
  • 2 teaspoons vanilla extract pure
Chocolate Fix
  • 10 oz dark chocolate coarsely chopped, reserve some larger chunks

Method
 

  1. Preheat & Prep: Preheat your oven to 180°C (350°F), or 160°C if using a fan oven. Grease and line a large loaf pan.
  2. Drain the Zucchini: Squeeze grated zucchini in a clean kitchen towel to remove moisture. Let sit in a colander while preparing batter.
  3. Mix the Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
  4. Combine the Wet Ingredients: In another bowl, whisk eggs and sugar until frothy. Add melted butter and vanilla, mixing until smooth.
  5. Bring the Batter Together: Stir the wet mixture into the dry ingredients until just combined. Batter will be thick.
  6. Add the Good Stuff: Fold in grated zucchini and chopped chocolate until fully incorporated.
  7. Bake It Up: Pour batter into loaf pan, smooth top, and bake uncovered for 45 minutes. Cover loosely with foil and bake an additional 20 minutes. A skewer should come out mostly clean.
  8. Cool & Slice: Let cool in pan for 15 minutes, then transfer to a wire rack for 10 minutes before slicing.

Notes

Use finely grated zucchini to help it blend better into the batter. Add ½ cup chopped nuts for extra texture, or swap dark chocolate with white or semi-sweet for variation. To make it gluten-free, use a 1:1 baking blend that contains xanthan gum.