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fudgy chocolate zucchini bread - featured image

Fudgy Chocolate Zucchini Bread: Easy, Best & Perfect

  • Author: Emma
  • Total Time: 1 hour 10 minutes
  • Yield: 16 servings 1x

Description

A rich, moist, and fudgy chocolate zucchini bread that tastes like a brownie. This recipe uses grated zucchini for moisture without a vegetable taste, making it a perfect way to use up garden produce.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • ½ cup (50g) unsweetened natural cocoa powder
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups grated zucchini (about 2 medium), squeezed dry
  • 1 ½ cups (250g) semi-sweet chocolate chips
  • Optional: ½ cup chopped walnuts or pecans

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9×5 inch loaf pans and line bottoms with parchment paper.
  2. Wash and grate zucchini on the small holes of a box grater. Place grated zucchini in a clean kitchen towel or paper towels and squeeze firmly to remove excess moisture.
  3. In a large bowl, whisk together eggs, sugar, and oil until smooth and slightly pale. Add vanilla extract and mix.
  4. In a separate medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Sift if clumpy.
  5. Add dry ingredients to wet ingredients and gently fold with a spatula until just combined. Do not overmix.
  6. Fold in the squeezed zucchini and half of the chocolate chips. The batter will be thick and dark.
  7. Divide batter evenly between the two prepared pans. Sprinkle remaining chocolate chips on top.
  8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  9. Let loaves cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Squeezing the zucchini is critical to prevent soggy bread. Do not overmix the batter to ensure a tender crumb. For deeper chocolate flavor, add 1 teaspoon of instant espresso powder. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 45-50 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 28
  • Sodium: 180
  • Fat: 12
  • Saturated Fat: 5
  • Carbohydrates: 42
  • Fiber: 2
  • Protein: 4

Keywords: chocolate zucchini bread, fudgy zucchini bread, easy zucchini bread recipe, gluten-free zucchini bread, dairy-free zucchini bread, best zucchini bread

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Find it online: https://mydinnerecipes.com/fudgy-chocolate-zucchini-bread-easy-best-and-perfect/