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Fudgy Moist Chocolate Zucchini Bread

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This fudgy moist chocolate zucchini bread is the perfect combination of rich chocolate and hidden vegetables. It’s dense, rich, and incredibly moist without being heavy, and it’s made with simple pantry ingredients.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 2 large eggs, at room temperature
  • ½ cup vegetable oil (or melted coconut oil)
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini, squeezed of excess moisture)
  • ½ cup semi-sweet chocolate chips (plus extra for topping)
  • 2 ounces semi-sweet chocolate, melted and slightly cooled

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the long sides.
  2. Shred the zucchini. Wash your zucchini, trim off the ends, and shred it using a box grater. You should end up with about 1 ½ cups of loosely packed shreds. Place the shreds in a clean kitchen towel or paper towels and gently squeeze out excess moisture.
  3. Melt the chocolate. Chop 2 ounces of semi-sweet chocolate into small pieces and place them in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until smooth. Set it aside to cool slightly.
  4. Mix the dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using).
  5. Mix the wet ingredients. In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined—about 30 seconds.
  6. Add the melted chocolate. Pour the slightly cooled melted chocolate into the wet ingredients and whisk until fully incorporated.
  7. Fold in the zucchini. Add the shredded zucchini to the wet mixture and fold gently with a rubber spatula until evenly distributed.
  8. Combine wet and dry. Add the dry ingredients to the wet mixture in two additions, folding gently after each. Stop as soon as the flour disappears.
  9. Fold in the chocolate chips. Reserve about a tablespoon of chocolate chips for the top, then fold the rest into the batter.
  10. Pour and top. Pour the batter into your prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips on top.
  11. Bake. Place the pan in the preheated oven and bake for 50-60 minutes. Start checking at 50 minutes by inserting a toothpick into the center. You want it to come out with a few moist crumbs attached—not wet batter, but not completely clean either.
  12. Cool. Let the bread cool in the pan for 15 minutes, then use the parchment paper to lift it out and transfer it to a cooling rack. Let it cool completely before slicing.

Notes

Don’t skip squeezing the zucchini to avoid a soggy loaf. Room temperature eggs are important to prevent the melted chocolate from seizing. Use a kitchen scale for accurate flour measurement (180g). Let the bread cool completely before slicing to avoid crumbling. The bread tastes even better on day two as flavors meld. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For a vegan version, replace eggs with flax eggs and use dairy-free chocolate.

Nutrition

Keywords: chocolate zucchini bread, fudgy zucchini bread, moist zucchini bread, easy zucchini bread, quick bread, chocolate bread, zucchini recipe

Find it online: https://lyrafeast.com/fudgy-moist-chocolate-zucchini-bread-the-best-easy-recipe/