Chocolate chocolate chip zucchini bread just doesn’t make sense. Chocolate isn’t supposed to be paired with zucchini. It certainly isn’t the main ingredient for any dessert or baked goods I am familiar with, but trust me, it is incredible.
Zucchini dessert bread was first introduced to me by my cousin. She brought blueberry zucchini bread a few summers ago when she came for a visit. It was delicious, moist, and sweet, and everyone enjoyed it. I had forgotten about the dessert until our neighbor shared their bounty with us. With an abundance of zucchini that my husband doesn’t eat, I wasn’t sure what to do with the green gourd until I remembered it could be shredded and used in desserts.
I don’t know why or how this idea ever came to be. I haven’t researched the science behind adding zucchini to dessert; frankly, I don’t care. What I do know is this zucchini recipe is addictive, chocolatey, super-moist, and decadent.
Without fresh blueberries on hand, I searched on Pinterest for alternative zucchini dessert recipes. I found a simple recipe at Two Peas and Their Pod.
How to Prepare the Zucchini
Begin by peeling the skin of the zucchini. Some sites I visited mentioned you could leave the skin on, but I opted to remove the skin. I also cut off the ends.
Once the zucchini is peeled, shred the vegetable. It is easiest to shred the squash in a food processor, but it can also be shredded by hand using a grater.
You will need to remove the excess water from the shredded zucchini. A metal strainer resting in a bowl seemed to work best for me. Use a paper towel or dishcloth to push the water out gently.
Step by Step Instructions for Chocolate Zucchini Bread
Begin by combining the flour, cocoa powder, baking soda, and salt in a mixing bowl.
Melt the butter and allow it to cool slightly by placing it in the refrigerator for a few minutes. In a separate bowl, combine the melted butter, eggs, oil, vanilla extract, and brown sugar.
Next, add dry ingredients to the wet ingredients and mix well.
Once the wet and dry ingredients have been thoroughly combined, add the shredded zucchini.
Add half the chocolate chips and mix thoroughly, then pour into a 9 x 13 casserole dish.
Lastly, top with remaining chocolate chips.
Bake at 350 degrees for 50-60 minutes. The loaf is completely baked when a toothpick is inserted in the center and comes out clean.
Enjoy!
Chocolate Chocolate Chip Zucchini Bread
Course: DessertDifficulty: Easy8
servings30
minutes1
hour1
hour30
minutesChocolatey, moist, and decadent dessert.
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa
1 tsp baking soda
1/2 teaspoon salt
2 large eggs
1/4 cup unsalted butter, melted and cooled
1/4 cup oil (vegetable or canola)
3/4 cup packed light brown sugar
1 tsp pure vanilla extract
1 1/2 cups packed shredded zucchini
1 cup semisweet chocolate chips
Directions
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine the flour, cocoa powder, baking soda, and salt.
- In a separate bowl, combine the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth.
- Add the dry ingredients into the wet ingredients and mix until well combined.
- Next, add the shredded zucchini (see notes above recipe card for preparing the zucchini).
- Add half of the chocolate chips to the batter, then pour into a greased loaf pan.
- Top with the remaining chocolate chips.
- Bake for 50-60 minutes. The loaf is completely baked when a toothpick is inserted in the center and comes out clean.
For more desserts, try these: Chocolate Chocolate Chip Pumpkin Loaf and Chocolate Peanut Butter Pretzel Bars.
