One Bowl Chocolate Zucchini Bread—a classic that's been a favorite of mine for a long time and now I am sharing it with you! This easy chocolate zucchini bread recipe makes two moist and delicious, chocolatey loaves of bread that's 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.
2cupsGrated Zucchini (do not drain excess liquid)(approximately 3 medium zucchinis )
12ozSemi-Sweet Chocolate Chips(divided (8 oz or 227 grams for the bread mixture, remaining 4 oz or 113 grams for topping))
Instructions
Adjust the oven rack to the 2nd level position 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. See my Quick Tips and Recommended Baking Tools above for adding a parchment paper sling to help remove the bread loaves after baking.
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 tablespoon 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.
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 ½ 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
Can also be made as 8 mini loaves! Keep the 350ºF temperature the same, but reduce the baking time to 35-40 minutes.
Place the mini tins on a large baking sheet to help transport them into and out of the oven.