If you’re looking for a delicious and healthy bread recipe, look no further! This easy bread recipe is packed with flavor, and the best part is, you’ll never even know it has zucchini in it. Zucchini adds moisture and a subtle sweetness to the bread, making it incredibly moist and irresistible.
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It’s always a gamble when trying out new recipes, especially with picky eaters. But as a parent, it’s important to encourage our children to be open-minded and give things a chance. And sometimes, they surprise us with their willingness to try something new. It’s a great feeling when our efforts in the kitchen are met with excitement and enjoyment from our kids. So, even if there’s a bit of uncertainty at the beginning, it’s always worth giving new recipes a try. Who knows, they might become family favorites!
Unfortunately, my daughters didn’t want to help with making the bread. However, the recipe is easy to follow and makes a really delicious and moist bread. Sometimes, getting kids involved in the kitchen can be a fun and educational experience. Even though they didn’t join in this time, hopefully, they will be eager to help in future cooking adventures.
Why is Chocolate Zucchini Bread so good?
- This bread is very moist. I used farm-fresh chicken eggs from our homestead and coconut oil, which makes it flavorful and moist.
- The recipes use both Hershey Cocoa powder and chocolate chips, which makes it very delicious and chocolatey.
- This recipe is very easy, and you don’t need fancy equipment to make it.
- I don’t know about you but anytime I make a cake or bake bread, my house smells amazing!
- You don’t need to love zucchini to love this recipe. You won’t need know it’s in the bread. Add a scoop of ice cream too.
Ingredient’s You’ll Need:
I provided a list and links to make your recipe making easier!
- 1 cup all-purpose flour
- 1/2 cup Hershey’s Cocoa Powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 large eggs, at room temperature
- 1/4 cup unsalted butter melted and slightly cooled
- 1/4 cup melted coconut oil
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract (homemade) or store bought
- 1 1/2 cups packed shredded zucchini
- 1 cup semisweet chocolate chips, divided
Equipment You’ll Need:
I provided a list of equipment I used but even if you don’t have this equipment, you can still make this recipe easily.
- Mixing Bowls
- Mixing Spoons
- Loaf Pan or here is a more fancy pan HERE
- Kitchen Timer
- Vegetable Grater
- Cooling Rack
- KitchenAid (optional)
Chocolate Zucchini Bread
Ingredients
- 1 cup all-purpose flour
- 1/2 cup Hershey’s Cocoa Powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 large eggs at room temperature
- 1/4 cup unsalted butter melted and slightly cooled
- 1/4 cup melted coconut oil
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract homemade or store bought
- 1 1/2 cups packed shredded zucchini
- 1 cup semisweet chocolate chips divided
Instructions
- Preheat your oven to 350°F. Grease a loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
- In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth.
- Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in ¾ cup of the chocolate chips.
- Pour batter into prepared pan. Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread. Bake for 90 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean. Every oven is different so start checking your bread after 60 minutes.
- Remove the pan from the oven and let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
Notes
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