Made with a few simple ingredients, this Chocolate Zucchini Bread is a decadent chocolatey treat that everyone will love. You won't believe there's zucchini in here!
Preheat the oven to 350F. Grease a 9x5-inch loaf pan with butter or baking spray.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, espresso powder, and salt.
In a medium mixing bowl, whisk together the melted butter, oil, eggs, and vanilla. Add to the flour mixture, along with the zucchini, and chocolate chips. Stir together until combined. (The batter will be very thick). Scoop the batter into the prepared pan and spread into an even layer.
Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out with a few crumbs. Let cool in the pan on a wire rack for 20 minutes. Remove the bread and cool completely on the rack or until slightly warm before slicing and serving. The bread can be wrapped and stored at room temperature for up to 4 days. Individually wrapped slices freeze great, too!
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Notes
Ignore the temptation to squeeze the liquid out of the shredded zucchini! This batter is thick and uses that extra moisture during baking, resulting in a decadently fudgy slice of bread.
Careful not to overmix the batter, or you’ll overdevelop the gluten, and you’ll end up with a tough loaf of chocolate zucchini bread instead of a soft and moist loaf.
You can save a couple of chocolate chips to sprinkle on top of the dough before baking for a prettier loaf.
Use a scale to measure your flour. This will yield the most accurate results. However, if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup, leading to a heavy loaf.
Use a light-colored loaf pan to help prevent the edges and bottom of the loaf from browning from over-baking.
Use room temperature eggs so they incorporate into the batter without over-mixing. If you forgot to take your eggs out of the fridge ahead of time, quickly bring them to room temperature by placing them in a large bowl and covering them with warm tap water for 5 minutes.