Description

This Quick and Easy Chocolate Zucchini Bread is the perfect combination of indulgence and wholesome goodness. Packed with rich chocolate flavor and the natural moisture of grated zucchini, this bread is a delicious snack, dessert, or breakfast treat. Easy to make and irresistibly delicious, it’s bound to become a family favorite.

Ingredients

2 (1-ounce each) unsweetened chocolate squares
2 cups white sugar
2 cups grated, drained zucchini
1 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
¾ cup semisweet chocolate chips

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Instructions

Prepare Ingredients and Oven:

Preheat your oven to 350°F (175°C).
Grease two 9×5-inch loaf pans generously with butter or nonstick spray.
Grate the zucchini and ensure it is well-drained by pressing with a paper towel.

2. Melt the Chocolate:

Place the unsweetened chocolate squares in a microwave-safe bowl.
Heat in 15-second intervals, stirring after each, until fully melted (approximately 1 to 3 minutes).

3. Mix Wet Ingredients:

In a large mixing bowl, use an electric mixer to combine sugar, zucchini, vegetable oil, eggs, and vanilla extract.
Add the melted chocolate and mix until smooth.

4. Combine Dry Ingredients:

Gradually add flour, baking soda, salt, and cinnamon to the wet ingredients. Mix until just combined to avoid overworking the batter.

5. Fold in Chocolate Chips:

Gently fold the semisweet chocolate chips into the batter for added richness and texture.

6. Pour Batter into Loaf Pans:

Divide the batter evenly between the prepared loaf pans.

7. Bake the Bread:

Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool and Serve:

Allow the loaves to cool in the pans for about 10 minutes.
Transfer to a wire rack to cool completely before slicing.

Notes

Drain Zucchini Properly: Excess moisture from the zucchini can make the bread too wet. Use a paper towel or cheesecloth to remove water.
Storage: Wrap cooled bread tightly in plastic wrap or store in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator.
Freezing: Freeze whole loaves or slices by wrapping in plastic wrap and aluminum foil. Freeze for up to 3 months.
Variations: Add chopped nuts, dried fruit, or shredded coconut for extra flavor and texture.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert/Snack
Method: Baking
Cuisine: American