Why is my chocolate zucchini bread dry?

Dryness is usually caused by overbaking or using too much flour. Always spoon and level your flour rather than scooping it, and don’t wring out all the moisture from the zucchini. Bake just until a toothpick comes out with a few moist crumbs—no longer.

How much cocoa powder for zucchini bread?

This recipe uses ½ cup of Dutch-process cocoa powder, which gives it a deep, rich flavor. You can use unsweetened cocoa if that’s what you have, but Dutch-process adds a bakery-quality richness that elevates the chocolate zucchini bread.

Do people put chocolate chips in zucchini bread?

Yes! Chocolate chips are a favorite add-in for many bakers. This recipe calls for 1 cup of semisweet chips—¾ cup folded into the batter and the rest sprinkled on top for a beautiful, melty finish.

How to keep chocolate chips from sinking in zucchini bread?

Toss your chips in a spoonful of flour before folding them into the batter. This helps them stay suspended throughout the loaf rather than settling at the bottom while baking.

Chocolate Zucchini Bread – Moist, Rich, and Easy to Bake

Name: Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup Dutch process cocoa or unsweetened cocoa; 1 teaspoon baking soda; 1/2 teaspoon sea salt; 2 large eggs, at room temperature; 1/4 cup unsalted butter, melted; 1/4 cup oil (canola, vegetable, or coconut); 3/4 cup packed light brown sugar; 1 teaspoon vanilla extract; 1 1/2 cups shredded zucchini; 1 cup semisweet chocolate chips, divided

Ingredients

Scale

1 cup all-purpose flour

1/2 cup Dutch process cocoa or unsweetened cocoa

1 teaspoon baking soda

1/2 teaspoon sea salt

2 large eggs, at room temperature

1/4 cup unsalted butter, melted

1/4 cup oil (canola, vegetable, or coconut)

3/4 cup packed light brown sugar

1 teaspoon vanilla extract

1 1/2 cups shredded zucchini

1 cup semisweet chocolate chips, divided

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Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.

2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt.

3. In a large bowl, mix eggs, butter, oil, vanilla, and brown sugar until smooth.

4. Stir dry ingredients into wet, mixing gently.

5. Fold in zucchini and ¾ cup of chocolate chips.

6. Pour into pan and sprinkle remaining chips on top.

7. Bake for 50–60 minutes or until a toothpick comes out mostly clean.

8. Let cool in pan for 15 minutes, then transfer to a rack.

9. Cool completely before slicing and serving.

Notes

Use coconut oil if preferred, but let it cool slightly before mixing.

Store wrapped at room temperature for 4 days.

To freeze: wrap tightly and freeze up to 1 month.

Author: EmilyFrost
Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Quick Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 240
Sugar: 18g
Sodium: 170mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg