Chocolate Zucchini Bread Recipe

This chocolate zucchini bread serves as a great transition to sneak more vegetables into your diet. Sweet and Savory Meals Blog on YouTube shares with us this moist, tender, and very fudgy recipe that will trick even the pickiest eaters into eating some zucchini. They won’t even notice.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1 cup light brown sugar
• 1/4 cup unsalted butter (melted)
• 1/4 olive oil or canola oil
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1 1/2 cups packed shredded zucchini (about 1 medium zucchini (do NOT press to remove excess water))
• 1 1/4 cups semisweet chocolate chips (divided)
• 1/2 cup walnuts (chopped)

Directions:

Prepare all the needed ingredients and measure as stated in the list above.

Preheat the oven to 350F.

Spray nonstick baking spray to grease a 9-inch x 5-inch loaf pan and set it aside. (Baking spray with flour is advised and used in this tutorial.)

In a medium-sized mixing bowl, combine and sift 1 cup of all-purpose flour, ½ cup unsweetened cocoa powder, 1 tsp baking powder, and ¼ tsp sea salt.  Whisk all the ingredients until well combined.

In a separate large bowl, combine 1 cup of light brown sugar, ¼ cup unsalted melted butter, ¼ olive oil, 2 eggs, and 1 tsp of vanilla extract. Whisk all the ingredients until thoroughly combined and they form a smooth and shiny consistency.  Add the first prepared dry ingredients to the newly prepared wet ingredients. Then, gently fold to combine with a spatula, do not overmix. Add the 1 ¼ cup shredded zucchini and ½ cup chopped walnuts. Stir to combine. Once combined, add the 1 cup of chocolate chips and stir to combine.

Your batter is ready! Now, transfer the batter to the greased pan and sprinkle the remaining ¼ cup of chocolate chips on top. Add more if desired.

Place the batter in the oven to bake for 50–60 minutes at 350°F. 50 minutes in, check if it is ready by inserting a toothpick into the center of the bread. It should come out mostly clean with no batter on it.

Once fully baked, carefully remove from the oven and place it on a wire cooling rack to cool for 15 minutes.

Note: to easily remove the bread, run a knife around the bread’s edges and gently remove it from the pan.

Slice, serve, and relax!

Chocolate Zucchini Bread Recipe