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Best Moist Chocolate Zucchini Bread: Easy One-Bowl Recipe

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This incredibly moist and fudgy chocolate zucchini bread comes together in one bowl with simple ingredients. It’s the perfect way to use up garden zucchini and satisfy a chocolate craving.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120g) plain Greek yogurt (full-fat or 2%)
  • ¼ cup (60ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium), gently squeezed
  • ¾ cup (130g) semi-sweet or dark chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving some overhang on the sides.
  2. Shred the zucchini. Wash the zucchini and trim off the ends. Do not peel it. Use a box grater to shred it until you have about 1 ½ cups. Place the shreds in a clean kitchen towel or paper towels and gently squeeze to remove some moisture, but not all. Set aside.
  3. In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  4. Add the granulated sugar, brown sugar, eggs, Greek yogurt, vegetable oil, and vanilla extract to the same bowl. Stir with a spatula or wooden spoon until just combined. Do not overmix.
  5. Fold in the shredded zucchini and chocolate chips (tossed in a little flour first) until evenly distributed. The batter will be thick and slightly lumpy.
  6. Pour the batter into the prepared pan and spread evenly. Tap the pan on the counter a few times to release air bubbles.
  7. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with foil after 35 minutes.
  8. Cool in the pan for 15 minutes, then use the parchment paper to lift the bread out and transfer to a cooling rack. Cool completely before slicing.

Notes

Do not over-squeeze the zucchini; leaving a little moisture creates a tender crumb. Use room temperature eggs. Measure flour correctly by spooning and leveling. Toss chocolate chips in flour to prevent sinking. Let the bread cool completely before slicing for best texture.

Nutrition

Keywords: chocolate zucchini bread, moist zucchini bread, one-bowl recipe, easy chocolate bread, garden zucchini recipe

Find it online: https://crispcraving.com/best-moist-chocolate-zucchini-bread-easy-one-bowl-recipe/