Chocolate lovers will thank you when you take a traditional zucchini bread and turn it into this amazingly moist chocolate zucchini bread.
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Course: Bread, Dessert
Keyword: Chocolate Zucchini Bread Recipe
½cuplight brown sugar
1cupsemi-sweet chocolate chips
Preheat the oven to 350°F.
Add all dry ingredients together in a medium mixing bowl (except chocolate chips) and stir well.
Take the eggs, butter, oil, and vanilla and beat on medium in a large mixing bowl until combined (about 1 minute).
Add the shredded zucchini and mix again using beaters for just 10 seconds.
Add the dry ingredients to the wet ingredients and stir until just combined (don’t overmix).
Add the chocolate chips (reserving some to sprinkle on top of the loaf) and stir into the dough.
Add to a lightly greased 8x4 loaf pan.
Sprinkle remaining chocolate chips over the top of the loaf and bake in the oven for 50 minutes.
Remove from the oven and allow to rest for 5 minutes in the baking tin.
Remove from the loaf pan and allow to cool on a cooling rack. Cool completely before cutting into the loaf.
If you have an abundance of zucchini, you can either use a box grater or the grating attachment on your food processor to process large batches quickly. Freeze any extra in 2-cup portions and use for more zucchini bread in the future.
When slicing, don’t use an overly serrated knife. Make sure to clean the blade between each slice.
This can also be made as muffins by adjusting your bake time to only 18 to 24 minutes (depending on the oven).