This chocolate zucchini bread is so moist and flavorful, you’ll need to keep reminding yourself there are vegetables in it. Jump to the Easy, Moist Chocolate Zucchini Bread Recipe or read on to see our tips for making it.
I love making quick breads — they’re simple to make and quick to prep. This chocolate zucchini bread is no different. You should be able to get the loaf in the oven in about 15 minutes.
YOU MAY ALSO LIKE: How to make the best zucchini bread with a lightly spiced, perfectly sweetened batter and a whole pound of grated zucchini mixed in. Jump to the Easy Zucchini Bread Recipe.
A food processor with the grater attachment makes quick work of the zucchini. A hand grater works nicely, too. The grating goes quickly.
If you take a peek at the recipe below, you’ll see that we call for instant coffee or espresso powder. You could say this is one of our secret weapons when it comes to anything chocolate. The baked loaf won’t taste like coffee. Instead, the instant coffee makes it taste like rich chocolate — more than if we were to leave it out. Any instant coffee will work, but if you want the best, use espresso powder. King Arthur Flour makes one that gets rave reviews. Here’s a link for buying it online.
YOU MAY ALSO LIKE: Easy banana bread recipe with ripe bananas, flour, butter, eggs and spices. This one is so good, you’ll want to make 2 loaves. Jump to the full Banana Bread Recipe.
Recipe updated, originally posted October 2009. Since posting this in 2009, we have tweaked the recipe to be more clear. – Adam and Joanne
Easy, Moist Chocolate Zucchini Bread Recipe
A food processor with the grating attachment makes quick work of the zucchini, but it really does not take long to hand grate. To make this a double chocolate zucchini bread, add 1/2 to 3/4 cup of chocolate chips.
You Will Need
1 1/2 cup shredded raw zucchini
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder, we use Ghirardelli
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon instant coffee powder or 1/2 teaspoon espresso powder
1 teaspoon vanilla extract
1/2 to 3/4 cup chocolate chips, optional
Heat the oven to 350 degrees F and spray a 9-by-5-inch loaf pan with nonstick cooking spray.
In a medium bowl, whisk the flour, cocoa powder, baking soda, baking powder and salt, then set aside. In a large bowl, using a hand mixer, beat the oil, sugars, eggs, instant coffee, and the vanilla until blended, about 2 minutes.
Stir the shredded zucchini into the dry ingredients. Add the dry ingredients to the wet ingredients in two batches, stirring between each addition. Stir in chocolate chips.
Spoon batter into the loaf pan and smooth the top. Bake 55 to 65 minutes, or until a knife inserted into the center of the bread comes out clean.
When the bread is done, cool in the pan on a wire rack for 10 minutes. Turn out the loaf onto the rack to finish cooling.
Adam and Joanne's Tips
- Make ahead tip: The bread can be wrapped and frozen for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
- Baking tip: Place the pan on an insulated baking sheet or on top of two regular baking sheets stacked one on top of the other. This helps even baking and makes getting the loaf pan into and out of the oven easy.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We did include 1/2 cup of chocolate chips in the calculations.