One Bowl Chocolate Zucchini Bread Recipe
This delicious One Bowl Chocolate Zucchini Bread is a moist, rich treat that combines the natural sweetness and moisture of grated zucchini with the deep flavor of cocoa and semi-sweet chocolate chips. Perfectly spiced with cinnamon and nutmeg, this easy-to-make bread requires minimal cleanup and bakes up beautifully in two loaves or mini loaves.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 loaves or 8 mini loaves
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 2 cups Granulated Sugar
- 3 large Eggs, room temperature
- 1 cup Vegetable Oil
- 1 tbsp Vanilla Extract
Dry Ingredients
- 3 cups All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 tsp Salt
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
Add-ins
- 2 cups Grated Zucchini (do not drain excess liquid), approximately 3 medium zucchinis
- 12 oz Semi-Sweet Chocolate Chips, divided (8 oz for the bread mixture, 4 oz for topping)
Instructions
- Preheat Oven and Prepare Pans: Adjust the oven rack to the middle or just above middle position and preheat the oven to 350ºF. Generously spray two bread loaf tins with a flour-based baking spray or grease with vegetable shortening and lightly flour. Optionally, line the tins with parchment paper slings and spray again for easy removal.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, eggs, vegetable oil, and vanilla extract until well combined and smooth.
- Add Dry Ingredients: Add the all-purpose flour, unsweetened cocoa powder, salt, baking powder, baking soda, ground cinnamon, and ground nutmeg to the wet mixture. Stir until just combined and no large lumps remain.
- Incorporate Zucchini and Chocolate Chips: Using a spoon, gently fold in the grated zucchini with its liquid along with 8 ounces of the semi-sweet chocolate chips, ensuring an even distribution throughout the batter.
- Fill and Top Loaf Tins: Divide the batter evenly between the two prepared loaf tins. Sprinkle the remaining 4 ounces of chocolate chips evenly over the tops of the batter in each tin.
- Bake: Bake the loaves in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool and Remove from Pans: Allow the loaves to cool in their pans for 5-10 minutes. Then carefully remove them from the tins and transfer to wire cooling racks to cool completely before slicing and serving.
Notes
- This recipe can be made as 8 mini loaves; bake mini loaves for 35-40 minutes at 350ºF.
- Place mini loaf tins on a large baking sheet when transporting into and out of the oven to prevent spills.
- Do not drain the grated zucchini to maintain moisture and texture in the bread.
- Using room temperature eggs helps the batter combine more smoothly.
- For extra flavor, consider adding a handful of chopped nuts or substituting some chocolate chips with white chocolate chips.
