Should You Peel Zucchini Before Making Chocolate Zucchini Bread?

No, you don't need to peel the zucchini. The skin is tender and blends easily into Chocolate Zucchini Bread during baking. Simply wash and dry the zucchini, trim the ends, and shred it with a box grater or food processor. Keeping the skin also saves preparation time. Once combined with cocoa powder and chocolate chips, the small pieces of zucchini become barely noticeable in the finished chocolate loaf.

Why Is My Chocolate Zucchini Bread Too Wet in the Middle?

A wet center usually means the Chocolate Zucchini Bread needs additional baking time. Because zucchini contains plenty of natural moisture, the center can take longer to set than the outside. Start checking the loaf around 50 minutes. Insert a toothpick into the center; a few moist crumbs or melted chocolate are fine, but visible raw batter means it needs more time. Continue baking and check again after a few minutes.

Can I Freeze Chocolate Zucchini Bread?

Yes. Chocolate Zucchini Bread freezes very well, making it convenient for meal prep or using up an abundance of summer zucchini. Let the loaf cool completely before wrapping it tightly in plastic wrap followed by aluminum foil. Freeze for up to one month and thaw before serving. You can also freeze individual slices for easy portions.

Easy Chocolate Zucchini Bread: Rich and Moist

Name: Chocolate Zucchini Bread
Prep time: 15 min
Cook time: PT-496650H37M22S
Total time: PT-496650H37M22S
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup Dutch-process cocoa powder or unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon sea salt; 2 large eggs, at room temperature; 1/4 cup unsalted butter, melted and slightly cooled; 1/4 cup canola oil, vegetable oil, or melted coconut oil; 3/4 cup packed light brown sugar; 1 teaspoon pure vanilla extract; 1 1/2 cups packed shredded zucchini; 1 cup semisweet chocolate chips, divided

Description

Chocolate Zucchini Bread is a rich, moist, and easy quick bread made with cocoa powder, freshly shredded zucchini, brown sugar, and semisweet chocolate chips. The zucchini keeps the loaf tender while the cocoa and chocolate chips create a deep chocolate flavor that makes every slice taste like a decadent chocolate cake.

Ingredients

Scale

1 cup all-purpose flour
1/2 cup Dutch-process cocoa powder or unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs, at room temperature
1/4 cup unsalted butter, melted and slightly cooled
1/4 cup canola oil, vegetable oil, or melted coconut oil
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups packed shredded zucchini
1 cup semisweet chocolate chips, divided

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and sea salt until evenly combined.
In a large bowl, combine the eggs, melted and slightly cooled butter, oil, light brown sugar, and vanilla extract. Stir until mostly smooth.
Add the dry ingredients to the wet ingredients and gently stir until just combined. Do not overmix.
Fold in the shredded zucchini until evenly distributed throughout the chocolate batter.
Stir in 3/4 cup of the semisweet chocolate chips, reserving the remaining 1/4 cup for the top.
Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the remaining chocolate chips over the surface.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out mostly clean. Melted chocolate on the toothpick is fine, but there should be no wet batter.
Remove the loaf from the oven and let it cool in the pan on a wire rack for 15 minutes.
Run a knife around the edges, carefully remove the Chocolate Zucchini Bread from the pan, and transfer it to the wire rack. Cool until slightly warm or completely cooled before slicing and serving.

Notes

Do not overmix the batter after adding the flour, as this can make the bread dense or tough.
There is no need to peel the zucchini before shredding it.
If using coconut oil, melt it first and allow it to cool slightly before combining it with the eggs.
A toothpick may pick up melted chocolate from the chocolate chips; look for wet batter when checking doneness.
Store the cooled bread tightly wrapped or in an airtight container at room temperature for up to 4 days.
To freeze, cool the loaf completely, wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 1 month.
Individual slices can also be frozen for convenient portions.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Quick Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 305 kcal
Sugar: 22 g
Sodium: 207 mg
Fat: 17 g
Saturated Fat: 7 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 38 mg