Ingredients
Scale
- 1 ½ cups all-purpose flour – Provides structure to the bread. For a healthier twist, substitute with whole wheat flour.
- ½ cup unsweetened cocoa powder – Gives the bread its deep chocolate flavor. Use Dutch-processed cocoa for a richer taste.
- 1 teaspoon baking soda – Helps the bread rise.
- ½ teaspoon baking powder – Adds additional leavening for a soft texture.
- ½ teaspoon salt – Enhances the sweetness and balances the flavors.
- ½ cup vegetable oil – Keeps the bread moist. You can also use melted butter, coconut oil, or applesauce for a lighter version.
- ½ cup granulated sugar – Provides sweetness and helps create a tender crumb. Reduce to ⅓ cup for a less sweet loaf.
- ½ cup brown sugar – Adds moisture and a hint of caramel flavor.
- 2 large eggs – Binds the ingredients together and adds structure. Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) for a vegan version.
- 1 teaspoon vanilla extract – Enhances the chocolate flavor.
- 1 ½ cups grated zucchini – Provides moisture without affecting the taste. No need to peel it!
- 1 cup chocolate chips – Ensures a gooey, melty chocolate experience in every bite. Use dark, milk, or white chocolate chips.
Instructions
1. Preheat the Oven and Prepare Your Pan
- Set your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan with butter or nonstick spray to prevent sticking.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Mixing these first ensures that the leavening agents are evenly distributed, preventing uneven rising.
3. Prepare the Wet Ingredients
- In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract.
- Stir until the mixture is smooth and the sugar is mostly dissolved.
4. Combine Wet and Dry Mixtures
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon.
- Mix just until combined—overmixing can make the bread dense.
5. Fold in the Zucchini and Chocolate Chips
- Gently fold in the grated zucchini and chocolate chips. The batter will be thick, but that’s normal.
- If adding nuts or any other mix-ins, incorporate them now.
6. Bake the Bread
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- If the top is browning too quickly, loosely cover it with foil during the last 15 minutes.
7. Cool and Serve
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
- Once completely cooled, slice and enjoy!
Notes
- Avoid Overmixing: Stir only until the ingredients are combined. Overmixing leads to tough bread.
- Check for Doneness Correctly: Insert a toothpick in the center—if it comes out with wet batter, continue baking for a few minutes.
- Use Fresh Zucchini: Older zucchini can be too watery, affecting the texture. If necessary, squeeze out excess moisture before adding it.
- Customize the Sweetness: Reduce the sugar slightly if you prefer a less sweet loaf.
- Prevent Overbrowning: If your loaf is browning too fast, tent it with aluminum foil for the final 15 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 1 hour