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Chocolate Zucchini Bread

A moist and rich chocolate zucchini bread that combines the goodness of vegetables with the delight of chocolate, making it a favorite among kids and adults alike.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 16 slices
Course: Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 1 teaspoon ground cinnamon
Wet Ingredients
  • 1 cup coconut oil (melted)
  • 2/3 cup granulated sugar
  • 2/3 cup light brown sugar
  • 0.5 cup sour cream can be replaced with Greek yogurt
  • 3 large eggs or substitute with a flaxegg per egg
  • 2 teaspoons pure vanilla extract
Mix-ins
  • 2.5 cups grated zucchini
  • 1 cup semi-sweet chocolate chips
  • 0.75 cup shredded sweetened coconut

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Spray two 8×4-inch loaf pans with baking spray and/or line with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa, salt, baking soda, baking powder, and ground cinnamon.
Mix Wet Ingredients
  1. In a large bowl with an electric mixer, combine the melted coconut oil with both sugars until creamy.
  2. Mix in the sour cream until blended, then add the eggs one by one, mixing in the vanilla extract until velvety smooth.
Combine and Bake
  1. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
  2. Stir in the grated zucchini until evenly moistened.
  3. Fold in the chocolate chips and shredded coconut.
  4. Divide the batter into the prepared pans and bake for 55-60 minutes, or until a toothpick inserted comes out clean.
Cooling
  1. Cool the bread in the pan for 30 minutes before transferring to a wire rack to cool completely.

Notes

Consider pairing this bread with vanilla ice cream or drizzling with warm chocolate sauce for serving.