Description
This moist and decadent Chocolate Zucchini Bread blends the rich flavors of chocolate with the subtle moisture of fresh zucchini. Perfect for a comforting snack or dessert, this bread features a tender crumb studded with chocolate chips and finished with a hint of flaky sea salt for an irresistible balance of sweet and savory.
Ingredients
Dry Ingredients
- 240 grams all-purpose flour (spooned & leveled)
- 60 grams dutch-processed cocoa powder (spooned & leveled)
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
Wet Ingredients
- 113 grams salted butter (melted)
- 250 grams granulated sugar
- 3 large eggs (room temperature)
- 1 tbsp pure vanilla extract
- 400 grams shredded zucchini
Add-ins & Toppings
- 170 grams chocolate chips (mini)
- 1 tbsp granulated sugar (for topping; optional)
- Flaky sea salt (for topping)
Instructions
- Prepare the pan: Preheat the oven to 350°F (177°C). Grease and line a 9×5-inch loaf pan with baking spray and parchment paper to ensure easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, dutch-processed cocoa powder, baking powder, baking soda, and fine sea salt. Set aside.
- Combine butter and sugar: In a large bowl, whisk the melted salted butter and granulated sugar until well combined and smooth.
- Add eggs and vanilla: Add the vanilla extract and one egg at a time to the butter mixture, whisking thoroughly after each addition until the mixture lightens in color, roughly 30 seconds per egg.
- Incorporate dry ingredients: Fold the dry ingredient mixture into the wet ingredients gently, just until the last streak of flour disappears to avoid overmixing.
- Fold in zucchini and chocolate chips: Carefully fold the shredded zucchini and mini chocolate chips into the batter until evenly distributed.
- Prepare for baking: Spread the batter evenly into the prepared loaf pan. Optionally, sprinkle the top with a tablespoon of granulated sugar for added texture and pipe some butter down the center of the batter to encourage a crack on top.
- Bake: Bake in the preheated oven for 60 to 65 minutes, using a convection setting for half the time if available, and conventional heat for the rest to prevent the bottom from burning.
- Cool and finish: Remove the bread from the oven and immediately sprinkle flaky sea salt on top. Let cool in the pan for 30 to 60 minutes before slicing and serving.
Notes
- Ensure zucchini is shredded and not overly wet to avoid soggy bread.
- Butter in the center creates a crack on the top for a rustic look.
- Using convection heat partway through baking helps to cook evenly and avoid a burnt bottom.
- Flaky sea salt on top enhances the chocolate flavor by adding a subtle savory contrast.
- Bread tastes best after cooling but can be stored wrapped for up to 3 days at room temperature.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
