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Sliced chocolate zucchini bread on a white plate, garnished with mint, showcasing rich chocolate texture

Chocolate Zucchini Bread

This chocolate zucchini bread is the best way to indulge your sweet tooth while sneaking in veggies! Moist, rich, and full of chocolate chips, it's a must-try!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 16 servings

Ingredients
  

  • 2½ cups all-purpose flour, spooned and leveled
  • ⅓ cup unsweetened cocoa powder, sifted if lumpy
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 3 cups shredded zucchini
  • 1 cup semisweet chocolate chips, plus more for sprinkling

Instructions
 

  • Preheat your oven to 350°F and lightly spray two 8x4” loaf pans with nonstick spray.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a large bowl, whisk the eggs, vegetable oil, sugar, and vanilla until smooth.
  • Stir in the shredded zucchini until well distributed.
  • Add the dry ingredients into the wet mixture and gently stir until just combined. Be careful not to overmix—the batter will be thick, which is how it should be.
  • Fold in the chocolate chips for mouthwatering chocolatey bites in every slice.
  • Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Sprinkle extra chocolate chips on top if desired.
  • Bake for 40 to 60 minutes, or until a toothpick inserted into the center of the loaves comes out clean (a few crumbs are fine!).
  • Let the loaves cool completely in the pans before slicing. Enjoy warm, or store for later.