Chocolate Zucchini Bread

1. Preheat & prepare pan

   • Preheat your oven to 350 °F (≈ 175 °C). Allrecipes+1

   • Grease a loaf pan (9×5 in is ideal) or line with parchment paper for easier removal.

2. Prepare zucchini

   • Shred zucchini using a box grater (medium holes). No need to remove every drop of moisture — a little helps keep the bread moist. RecipeTin Eats+1

   • If zucchini seems extremely watery, pat lightly with a towel, but don’t over‑dry.

3. Mix dry ingredients

   • In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt (and cinnamon or espresso powder if using). Celebrating Sweets+1

4. Mix wet ingredients

   • In a separate bowl, whisk eggs, oil, brown sugar, and vanilla until smooth. Kitchen Confidante®+1

   • Stir in the shredded zucchini.

5. Combine batter

   • Add the dry ingredients to the wet zucchini mixture. Stir gently until just combined — avoid overmixing to keep bread tender. RecipeTin Eats+1

   • Fold in chocolate chips (reserve a few to sprinkle on top if desired). Kitchen Confidante®+1

6. Bake

   • Pour batter into prepared loaf pan and level the top.

   • Bake 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). If top browns too fast, tent lightly with foil last 10 minutes. Sally’s Baking+1

7. Cool & serve

   • Let loaf cool in pan ~10–15 minutes, then remove and cool completely on a wire rack.

   • Slice and serve — delicious plain or with a smear of butter, dollop of whipped cream, or a glass of milk.

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Tips & Variations

• Spice it up: Add ½ teaspoon ground cinnamon or a pinch of nutmeg — cinnamon plays beautifully with chocolate.

• Double chocolate variation: Use both cocoa + chocolate chips (as above) for extra indulgence. Some recipes even add espresso powder to deepen the chocolate. Sally’s Baking+1

• Health‑conscious tweaks: Use half brown sugar + half coconut sugar, or part whole‑wheat flour (works fine but will change texture slightly).

• Muffin version: Batter works great as muffins — bake at ~180 °C / 350 °F for ~18–22 minutes.

• Freezer friendly: Wrap cooled loaf slices in plastic wrap + foil and freeze. Thaw at room temperature — tastes almost fresh baked.

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️ Serving & Storage

• Serve warm with coffee or milk — the chocolate chips will still be partially melty and extra gooey.

• Store leftover bread tightly wrapped at room temperature up to 2–3 days (or refrigerate for up to a week).

• You can also freeze whole loaf or slices for up to 2–3 months.

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❤️ Final Thoughts

Chocolate Zucchini Bread is one of those magical recipes — it feels indulgent and decadent, yet secretly sneaks in some veggie moisture and nutritional boost. The zucchini keeps the crumb soft and tender, while cocoa and chocolate chips deliver the chocolate dream.