If you love Zucchini recipes, don’t miss checking out instant and healthy summer zucchini pancakes or lemon coriander soup with zucchini and more vegetables.
Why you’ll love this recipe?
This chocolate is made using cocoa powder and chocolate chips. Double chocolate or a death-by-chocolate zucchini bread for all chocolate lovers Best, quick, and easy-to-make chocolate chocolate chip zucchini bread recipe. Zucchini is a healthy, nutritious vegetable, and adding zucchini to the bread allows you to incorporate extra veggies into your diet without sacrificing taste. Having baked chocolate chip zucchini bread loaf multiple times for my little ones, I have started using zucchini instead of banana when they are in season to make this delicious bread for breakfast, mid-day snack, lunchbox treat, or after-meal dessert.
Ingredients
To make zucchini bread, you will need basic ingredients from your kitchen. Dry ingredients: flour, cocoon powder, baking soda, and a pinch of salt. Wet ingredients: Coconut oil or any neutral vegetable or canola oil, egg, vanilla extract. To make it rich, you can add butter. Sweetener: I have combined brown and granulated sugar. You can use anyone. Zucchini: You do not have to peel zucchini as the skin is very tender. You can add 1 zucchini or approx 1 ½ to 2 cups to make a loaf. Chocolate chips: You can use dark or semi-sweet chocolate chips or morsels. See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
Preheat the oven to 350 degrees F. Grease your loaf pan with oil or line it with parchment paper, and keep this aside. In a bowl, whisk all dry ingredients - flour, cocoa powder, salt, and baking soda. In another bowl, add oil, egg, sugar, and vanilla extract and stir until combined. Slowly stir in dry ingredients into wet ingredients. Don’t overmix. Next, add zucchini and ⅔ cup chocolate chips and stir until combined. The batter will be thick at this point. Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips on top. Bake for 50 to 60 minutes or until a toothpick inserted comes out clean. If the toothpick has some melted chocolate, it is fine. Place the pan on a wire rack and let it sit for 10 to 15 minutes. Run a knife to loosen the edges and carefully remove the bread from the pan. Let it cool on a wire rack for another 10 minutes. Cut into slices. Serve warm so that you get to enjoy the melted chocolate chips and extra fudgy texture (like the one you see in the pictures) with a cup of coffee or tea and enjoy.
Tips
Zucchini bread with almond flour
You can make zucchini bread by substituting all-purpose flour with almond flour. If doing so, you must use either more almond flour or less liquid in the recipe above. I generally use 1:2 when I substitute flour with almond flour, i.e., substitute 1 cup of flour with 2 cups of almond flour.
Vegan chocolate zucchini bread
To make it eggless or vegan, substitute egg with mashed banana or flax egg or any other substitute that you know has worked for you before. One egg is ¼ cup mashed banana or 1 tablespoon flaxseed mixed with 2 to 3 tablespoon water.
Keto chocolate zucchini bread
Just substitute flour with almond flour and follow the same recipe given to make low-carb gluten-free keto version of zucchini bread.
Store
Cover the bread tightly and store it at room temperature for 3 to 4 days, in the refrigerator for a week, and in the freezer for up to 3 months.
More Chocolate Recipes
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Recipe card
