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Moist chocolate zucchini bread sliced on a wooden cutting board with melted chocolate pieces on top.
Inga

Moist Chocolate Zucchini Bread

This Moist Chocolate Zucchini Bread is rich, soft, and incredibly fudgy, with plenty of dark chocolate in every slice. Fresh grated zucchini keeps the loaf naturally moist, while cocoa and a touch of instant coffee create a deep chocolate flavor without making the bread taste like coffee.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 15
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour (125 g)
  • ½ cup unsweetened cocoa powder (41 g)
  • ¾ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • ½ tsp instant coffee granules
Wet Ingredients
  • 2 large eggs
  • ¼ cup vegetable oil (60 ml)
  • ⅔ cup granulated sugar (135 g)
  • 1 tsp vanilla extract
  • 1½ cups grated zucchini, do not squeeze out the liquid (180 g)
Chocolate
  • ¾ cup dark chocolate chips or chopped dark chocolate (135 g)
  • Extra chocolate chips for topping, optional

Equipment

  • 1 9 × 5-inch loaf pan
  • 1 Parchment paper
  • 1 Box grater
  • 2 Large mixing bowl
  • 1 Whisk
  • 1 Silicone spatula
  • 1 Measuring cups and spoons
  • 1 Aluminum foil
  • 1 Wire cooling rack

Method
 

  1. Preheat the oven: Preheat the oven to 340°F (170°C). Line a 9 × 5-inch loaf pan with parchment paper, leaving some overhang on the sides.
  2. Prepare the zucchini: Wash the zucchini, trim the ends, and grate it using the large holes of a box grater. Do not peel or squeeze out the liquid.
  3. Mix the wet ingredients: Place the grated zucchini in a large bowl. Add the eggs, vegetable oil, sugar, and vanilla extract. Whisk until evenly combined.
  4. Combine the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and instant coffee granules. Break up any cocoa lumps.
  5. Make the batter: Add the wet zucchini mixture to the dry ingredients. Gently fold with a spatula just until no dry flour remains. Do not overmix.
  6. Add the chocolate: Fold in the dark chocolate chips or chopped chocolate until evenly distributed.
  7. Fill the pan: Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle with additional chocolate chips, if desired.
  8. Bake: Loosely cover the pan with aluminum foil and bake for 40-50 minutes. Remove the foil approximately 15 minutes before the end of baking so the top can set
  9. Check for doneness: Insert a toothpick into the center. It should come out with a few moist crumbs but no wet batter. Keep in mind that melted chocolate may appear on the toothpick.
  10. Cool: Let the bread cool in the pan for about 10-15 minutes, then lift it out using the parchment paper. Serve slightly warm or allow it to cool completely before slicing.

Notes

  • Do not squeeze the zucchini. Its natural moisture is what helps give this chocolate zucchini bread its soft, moist texture.
  • There is no need to peel the zucchini before grating.
  • Avoid overmixing once the wet and dry ingredients are combined, or the loaf may become dense.
  • Instant coffee enhances the chocolate flavor without giving the bread a noticeable coffee taste.
  • Dark chocolate chips, chopped dark chocolate, or a combination of both work well.
  • Baking times can vary slightly between ovens. Start checking the loaf around the 40-minute mark.
  • Allowing the bread to cool completely gives it an even richer, fudgier texture.