Chocolate Chip Zucchini Bread Recipe
Chocolate Chip Zucchini Bread is a moist, chocolatey treat that combines the wholesome goodness of shredded zucchini with the richness of cocoa and melty chocolate chips. It's perfect for breakfast, dessert, or as a snack, striking a balance between indulgence and homemade charm.
Equipment
- Oven
- Spatula
- Mixing bowls
- Whisk
- Cooling rack
Ingredients
- 3 cups grated zucchini
- ½ cup chocolate chips
- ½ cup chopped walnuts
- 1 cup vegetable oil
- 3 large eggs
- 2 cups white sugar
- 1 tsp baking soda
- 3 tbsp unsweetened cocoa powder
- ¼ tsp baking powder
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F (165°C).
- Prepare two 8x4-inch loaf pans by greasing and flouring them.
- In a large mixing bowl, beat the eggs until light and foamy.
- Stir in shredded zucchini, sugar, oil, and vanilla, mixing well to combine.
- In a separate bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder.
- Gradually add the dry ingredients to the zucchini mixture, stirring until just combined.
- Fold in the chopped nuts and chocolate chips until evenly distributed.
- Pour the batter evenly into the prepared loaf pans.
- Bake in the preheated oven for approximately 1 hour, or until a toothpick inserted in the center comes out clean.
- Allow the loaves to cool in the pans for about 10 minutes.
- Remove the loaves from the pans and transfer them to a wire rack to cool completely before slicing and serving.
Notes
- Use freshly shredded zucchini for the best texture and moisture.
- Substitute walnuts with pecans or omit nuts entirely for a nut-free version.
- For extra richness, add a sprinkle of chocolate chips on top of the batter before baking.