Chocolate zucchini bread that’s incredibly moist, not too sweet, and packed with chocolate chips. The grated zucchini dissolves as it bakes - leaving you with a delicious chocolate loaf that's deliciously tender.
Preheat the oven to 350F degrees. Line the bottom of an 8 ½ by 4 ½ inch loaf pan with parchment paper, then grease the sides.
In a medium bowl whisk together the flour, cocoa, baking soda and salt.
In a large bowl whisk together the melted butter, sugar, eggs and vanilla extract until there are no chunks of sugar.
Gently mix the flour mixture into the wet ingredients.
Once almost combined, stir in the grated zucchini and chocolate chips.
Pour the batter into the prepared pan, and bake for around 50-60 minutes until the top is firm to the touch and an inserted toothpick comes out clean (except for melted chocolate chips).
Cool in the pan for at least 30 minutes, then carefully slide the loaf out of the pan and continue cooling
Notes
Zucchini: You do not need to peel the zucchini before grating. Cut off the ends, then hold the zucchini perpendicular (90-degree angle) to your grated to avoid long strands of zucchini.
Cocoa: I use natural cocoa for this recipe.
Storage: Wrap the bread tightly in plastic wrap and store at room temperature for up to 4 days. Bread can also be frozen (after being cooled fully). Wrap tightly and freeze for up to 2 months, then thaw in the fridge.
Nutrition: Details provided are an estimate only and based on 1 slice of zucchini bread assuming the recipe yields 10 equal-sized slices.