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Chocolate Zucchini Bread Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups shredded zucchini (squeezed)
  • 1/2 cup buttermilk
  • 1 cup semisweet chocolate chips

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan. In a large bowl, whisk the oil, sugar, eggs, and vanilla until smooth.
  2. Stir in the flour, cocoa powder, baking soda, baking powder, and salt until just combined, a few streaks of flour still visible.
  3. Squeeze the shredded zucchini firmly to remove excess water, then fold it and the chocolate chips into the batter until evenly mixed.
  4. Pour batter into the pan, smooth the top, and sprinkle extra chocolate chips on top. Bake 55 to 65 minutes, until a toothpick comes out with moist crumbs. Cool in the pan 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Notes

For a deeper flavor, let the loaf sit overnight before slicing. The zucchini should be gently squeezed, not bone-dry, to keep the crumb tender. If you don't have buttermilk, stir 1 1/2 teaspoons lemon juice or vinegar into 1/2 cup milk and let it sit 5 minutes.