How is it that I am the only person in my house who likes Zucchini? Zucchini is delicious – how is this even possible? On the bright side, do you know what Chris and Angeline’s distaste for zucchini means? It means more chocolate chip zucchini bread for me!
Guys, this chocolate chip zucchini bread is. the. bomb.
This chocolate chip zucchini bread is so chocolaty, so rich and moist…you can’t really taste the zucchini.
I haven’t decided yet if that’s a good thing or a bad thing!
I’ve doubled up on the chocolate with cocoa powder AND chocolate chips, so it’s really more of a cake than a bread. This is not your average zucchini bread or those cute little zucchini bread muffins you normally eat for breakfast. It’s pure indulgence.
Chocolate Chip Zucchini Bread Recipe
- 2 cups grated zucchini (this was about 2 large zucchinis for me)
- 1¼ cup cake flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¾ cups granulated sugar
- 1 large egg
- 3 ounces coconut oil (you can substitute unsalted butter)
- ¼ teaspoon pure vanilla extract
- ½ cup milk chocolate chips
- I peeled the skin off of my zucchini, but of course you can leave it on if you want - just be sure to wash it first.
- Preheat your oven to 350 and spray a loaf pan with non-stick cooking spray.
- In a medium bowl, whisk together your flour, cocoa, baking soda, salt, and cinnamon to thoroughly mix them all together.
- I use my Kitchenaid stand mixer to beat together the coconut oil, sugar and eggs until smooth and creamy. You can use a bowl and hand mixer, but let's face it - after spending $200 on that Kitchenaid, I use it any chance I can! Otherwise, it just stares at me mockingly from the kitchen counter, reminding me of all the shoes I could have purchased with that $200.
- Add the zucchini to bowl with the sugar/coconut oil/egg mixture and mix at low speed until combined, then gradually add your flour/cocoa mixture until you have a thick, messy batter.
- As delicious as that batter looks? Don't eat it.
- It will not taste very good. I learned this lesson the hard way.
- Pour your batter into your greased loaf pan and baked at 350 for 55 minutes, or until a toothpick inserted into the middle comes out moist but clean.
I like to chill my bread in the fridge for about 20 minutes before slicing, and use a steak knife to slice it before serving.
Chilling the bread firms it up a bit so that it’s not too crumbly when you slice into it.