Chocolate Zucchini Bread

4.96 from 23 votes

This easy One Bowl Chocolate Zucchini Bread yields two moist, delicious, chocolatey loaves of bread that are chock-full of chocolate chips in each bite! Keep one for yourself and give the other one to a friend or new neighbor! Makes 2 chocolate zucchini loaves.

Prep Time25

Cook Time1

Total Time1 25

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings: servings

Author: Jennifer

Ingredients

2 cups Granulated Sugar
3 large Eggs room temperature
1 cup Vegetable Oil
1 tbsp Vanilla Extract
3 cups All-Purpose Flour
1/2 cup Unsweetened Cocoa Powder
1 tsp Salt
1 tsp Baking Powder
1 tsp Baking Soda
2 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
2 cups Grated Zucchini (do not drain excess liquid) approximately 3 medium zucchinis
12 oz Semi-Sweet Chocolate Chips divided (8 oz or 227 grams for the bread mixture, remaining 4 oz or 113 grams for topping)

US Customary - Metric

Instructions

Adjust the oven rack to the middle rack (or the one just above it) and preheat the oven to 350ºF.
Generously spray 2 bread loaf tins with a flour-based baking spray or grease with vegetable shortening and lightly flour. Set aside. Optionally, add a parchment paper sling to each tin, then lightly spray again with baking spray.
In a large-size bowl, whisk together the granulated sugar, eggs, vegetable oil, and vanilla extract.
2 cups Granulated Sugar, 3 large Eggs, 1 cup Vegetable Oil, 1 tbsp Vanilla Extract
Add in the all-purpose flour, unsweetened cocoa powder, salt, baking powder, baking soda, ground cinnamon, and ground nutmeg, and mix until combined.
3 cups All-Purpose Flour, 1/2 cup Unsweetened Cocoa Powder, 1 tsp Salt, 1 tsp Baking Powder, 1 tsp Baking Soda, 2 tsp Ground Cinnamon, 1/4 tsp Ground Nutmeg
With a spoon, stir in the grated zucchini and 8 ounces of chocolate chips.
2 cups Grated Zucchini (do not drain excess liquid), 12 oz Semi-Sweet Chocolate Chips
Evenly divide the batter into the two prepared loaf tins, top with remaining 1/2 cups of chocolate chips, and bake for 50-60 minutes or until an inserted toothpick comes out clean.
Cool the chocolate zucchini bread loaves in the pans for approximately 5-10 minutes before removing them from the tins, and transferring them to the cooling racks to cool completely.

Notes

This recipe can also be made as 8 mini loaves! Bake for 35-40 minutes at 350ºF. Place the mini tins on a large baking sheet to help transport them into and out of the oven.

Nutrition