Chocolate Zucchini Bread
A tender cocoa quick bread packed with grated zucchini and chocolate chips. Lightly squeeze the zucchini so the loaf stays moist without becoming gummy.
Prep: 20 min · Cook: 55 min · Yield: 10 · Method: Oven
Ingredients
- 2 cups grated zucchini
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup granulated sugar
- 2 large eggs
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.75 cup semisweet chocolate chips
Cooking instructions
- Heat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line it with parchment, leaving overhang on the long sides. (about 5 min) — 350°F
- Grate the zucchini on the large holes of a box grater. Let it sit for 5 minutes, then gently squeeze it in a clean kitchen towel or several layers of paper towel until it is damp but not dripping. Do not wring it completely dry; some moisture keeps the bread tender. (about 10 min)
- Whisk the flour, cocoa powder, baking soda, and salt in a medium bowl. (about 2 min)
- In a large bowl, whisk the sugar, eggs, oil, and vanilla until smooth. Stir in the prepared zucchini. (about 3 min)
- Add the dry ingredients to the zucchini mixture and stir just until no dry streaks remain. Fold in the chocolate chips; do not overmix. (about 3 min)
- Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out with a few moist crumbs, or the center reaches about 200°F to 205°F, 50 to 60 minutes. (about 55 min) — 350°F
- Cool the loaf in the pan for 15 minutes, then lift it out using the parchment and cool completely on a rack before slicing. (about 30 min)