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Chocolate Chocolate Chip Zucchini Bread

Chocolate Chocolate Chip Zucchini Bread

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This Chocolate Chocolate Chip Zucchini Bread is super moist and delicious! Shredded zucchini is mixed in a simple chocolate infused batter that's studded with chocolate chips. Baked sprinkled with mini chocolate chips - because there's no such thing as too much chocolate. Yields 2 loaves or 16 thick slices.
Course Breads & Baked Goods
Cuisine American
Keyword bake, bake goods, bread, chocolate, chocolate chip, loaf, zucchini, zucchini bread
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 16 slices
Calories 364
Author Laurie McNamara

Equipment

Ingredients

  • 2 cups heaping grated zucchini grate on the small holes of your box grater
  • 2 cups unbleached all-purpose flour plus a little for tossing with the chocolate chips
  • 1/4 cup natural unsweetened cocoa powder NOT Dutch processed
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon fine salt
  • 1/4 teaspoon baking powder
  • 2 cups granulated white sugar
  • 3 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/2 cup extra light olive oil or other flavorless oil
  • 1 tablespoon pure vanilla extract
  • 2 cups chocolate chips milk chocolate or semi-sweet
  • 1/4 cup mini chocolate chips

Instructions

  • Preheat your oven to 350℉ (or 180℃).
  • Line 2 standard loaf pans (9x5) with parchment (I use metal clips to keep the parchment paper secure) and grease with nonstick baking spray with flour.
    NOTE: You will definitely want to use parchment paper to avoid the chocolate chips on the bottom of the loaf from sticking to the pan.
  • In a large mixing bowl add the flour, cocoa powder, cinnamon, baking soda, fine salt and baking powder. Whisk well to combine.
  • In a separate mixing bowl, preferably with a spout, measure and add in granulated sugar, eggs, apple sauce, extra light olive oil and vanilla extract. whisk to combine.
  • Pour the wet ingredients into the bowl with the dry and mix until just about incorporated.
  • Add in the grated zucchini and mix to distribute.
  • Toss the chocolate chips with a little flour (about 1 to 1½ teaspoons) before adding them into the zucchini bread batter. Stir until the chocolate chips are throughout.
  • Divide the batter into each prepared pan - about 2¾ cups per pan. Bake on the middle rack of your preheated oven for 20 minutes. Remove and sprinkle each loaf with 2 tablespoons of mini chocolate chips (if desired).
  • Return to the oven and continue to bake for 35 to 40 minutes OR until a tester comes out with only a few crumbs attached. Remove the loaves from the oven and let cool before removing the zucchini bread from pans. Transfer to a wire rack to finish cooling.
    NOTE: I start checking my zucchini bread at the 45 minute mark. Not all ovens are calibrated the same, so it's always best to check periodically for doneness.
  • Allow zucchini bread to cool completely before slicing.
  • See blog post for storing zucchini bread.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition

Serving: 1slice | Calories: 364kcal | Carbohydrates: 56g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 305mg | Potassium: 163mg | Fiber: 1g | Sugar: 41g | Vitamin A: 86IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg