One Bowl Chocolate Zucchini Bread: A Delightful Treat
A moist and chewy one-bowl chocolate zucchini bread recipe featuring double chocolate flavor, perfect for a quick treat.
Equipment
- 9x5 inch or 8x4 inch loaf pan
- medium bowl
- whisk
- Nonstick cooking spray
- toothpick
- foil (optional)
Ingredients
- ¼ cup unsalted butter melted and cooled
- ¼ cup oil canola, vegetable, or coconut
- ½ cup brown sugar
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 ½ cups grated zucchini tightly packed
- 1 cup flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¾ to 1 cup chocolate chips semi-sweet or milk chocolate, divided
Optional Toppings
- sweet cream butter
- chocolate hazelnut spread
Instructions
- Preheat your oven to 350°F and prepare a 9x5 or 8x4 inch loaf pan with nonstick spray.
- In a medium bowl, whisk together the melted butter, oil, brown sugar, and sugar until dissolved. Stir in the eggs and vanilla extract.
- Add the grated zucchini to the wet ingredients and stir to combine.
- Incorporate the flour, cocoa powder, baking soda, baking powder, and salt. Mix until just combined.
- Gently fold in 1/2 cup of chocolate chips, reserving the rest for the top of the bread.
- Pour the batter into the prepared loaf pan and sprinkle the reserved chocolate chips evenly over the top.
- Bake for 45-55 minutes. If the sides begin to brown too quickly, loosely tent the pan with foil to ensure the center cooks through.
- Test for doneness by inserting a toothpick into the center; it should come out clean.
- Allow the bread to cool in the pan for 15-20 minutes before removing it to slice and serve.
Notes
- For best results, finely grate the zucchini and consider blotting excess moisture with a paper towel before adding it to the batter.
- You can use semi-sweet or milk chocolate chips based on your preference. If the top browns too fast, cover with foil. Ensure the center is cooked by testing with a toothpick.
Notes
Finely grate the zucchini and blot any excess moisture. Use semi-sweet or milk chocolate chips. If the top browns too quickly, cover loosely with foil. Test for doneness with a toothpick. Cool in the pan for 15-20 minutes before slicing.