Moist Chocolate Zucchini Bread
Print Pin VideoThis perfectly moist chocolate zucchini bread brings together the best of both worlds—rich, chocolatey decadence and the wholesome goodness of zucchini! With not a hint of zucchini in sight (don’t worry—you won’t taste it at all!), this easy recipe is an excellent way to sneak in some extra veggies while still satisfying your chocolate cravings.
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- ¾ cup (90 g) all purpose flour
- ⅓ cup (45 g) cornstarch
- ½ tsp baking soda
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup (50 g) unsweetened cocoa powder - use Dutch-processed cocoa powder for a deep color to your zucchini bread like mine
- 1½ tsps instant coffee powder
- ¾ cup (150 g) soft light brown sugar
- ½ cup (105 g) unflavored vegetable oil - I use canola oil
- 2 tsps vanilla extract/essence
- 2 large eggs - room temperature
- ¼ cup (60 g) whole milk - room temperature
- 1½ cups (190 g) shredded zucchini - about 2 small zucchinni (make sure to measure it once grated)
- 1 cup (170 g) semi-sweet chocolate chips - set 3 tbsp (30g) aside for sprinkling on top of the bread and use the remaining chocolate chips in the bread batter.
Instructions
- Preheat oven to 180 °C (350°F) conventional (see note 1 if using a convection oven with a fan) and line an 8.5x4.5inch loaf tin (I like to lightly grease the tin before lining it so that the parchment paper sticks better).
- Grate the zucchini (with the peel on) and set aside for now.
- In a bowl sift together flour, cornstarch, baking soda, baking powder, salt, cocoa powder and instant coffee powder. Using a whisk, mix until well combined. Set aside.
- In a large bowl combine light brown sugar, vegetable oil, vanilla, eggs and milk. Using a whisk, mix until well combined and smooth.
- Add the pre-sifted dry ingredients to the wet ingredients and using a spatula, fold until just combined.
- Add in shredded zucchini and most of the chocolate chips (set 3 tbsp (30g) aside for sprinkling on top). Using a spatula, fold until just combined. Do not overmix.
- Pour batter into prepared cake tin. Sprinkle the remaining 3 tbsp (30g) of chocolate chips on the top.
- Bake for approximatey 70 minutes, or until a skewer or thin knife inserted into the centre comes out clean or with a few moist crumbs (don't worry about any melted chocolate - as long as there isn't uncooked batter). If your cake tin is larger than mine then the zucchini bread may bake faster. Check the bread at the 60 minute mark and if it looks like the top is starting to burn, then cover with foil for the remaining cook time - I never need to do this, but every oven is slightly different :)
- Allow to cool in the tin for 20 minutes, and then using the parchment paper on the edges, lift the zucchini bread out of the loaf tin and place it on a wire rack to cool for another 20 minutes before serving. Enjoy!
Video
Notes
Note 1. The fan forced (convection) function cooks food faster, so if baking on this mode then you will need to decrease the baking temperature to 160°C (320°F) so that the zucchini bread bakes at the same rate as mine 🙂
Nutrition
Calories: 458kcal | Carbohydrates: 53g | Protein: 6g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 257mg | Potassium: 365mg | Fiber: 5g | Sugar: 31g | Vitamin A: 142IU | Vitamin C: 4mg | Calcium: 108mg | Iron: 3mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations :)