This post may contain affiliate links. Please read my disclosure policy for more details.
This double chocolate chip zucchini bread is ultra moist with a deep chocolatey flavor in every bite. The recipe is super easy to make: blend the ingredients in a food processor, and bake!
Published on June 2019/Updated on May 2024
I first published this recipe five years ago, but this week, I’ve decided to revamp it, adding more chocolate goodness to make it extra delicious.
Chocolate chips + moist zucchini bread. Could this be a thing? Seriously, is there anything better than bites of chocolate in every slice?
Yep! I was blown away when I tried this new version. It’s so yummily soft, spongy, and chocolaty that you won’t be able to stop at one slice! I had one and then immediately ate another one.
And guess what? No one can tell that zucchini is one of the main ingredients. Your kids won’t notice you’ve added them because zucchini has no flavor when mixed with bread.
Okay, so why should I bake with zucchini? Zucchini brings plenty of moisture, fiber, nutrients, and zero fat to your cake. How great is that?
The best part? This recipe is a breeze, totally. Blend all the ingredients in a food processor; there is no need to grate zucchini or beat eggs. Finally, transfer the batter into your loaf pan and let the oven do the rest.
Yes, it’s that easy, and I’m sure this chocolate chip zucchini bread will be your new favorite to bake when you have extra zucchini this summer!
List of the ingredients
- Zucchini
- All-purpose flour
- Eggs
- Sugar
- Vegetable oil
- Unsweetened cocoa powder
- Dark chocolate chips
- Cinnamon
- Baking powder & salt
Let’s make chocolate chip zucchini bread
(Note: This is a quick description; the full recipe is at the bottom of the page.)
- Combine flour, salt, and baking powder in a bowl.
- Next, add the ingredients to a food processor (except flour and chocolate chips) and blend until smooth.
- Add the flour mixture and pulse until combined; do not overmix!
PRO TIPS: Do not overmix the batter. After adding the flour and the chocolate chips, pulse for only a few seconds to combine.
Recipe Notes
Chocolate zucchini bread variations
- Flavor: I love the combination of chocolate and cinnamon, but you can swap cinnamon for 1 teaspoon of almond or vanilla extract, instant coffee, orange zest, or rum—whatever flavor goes well with chocolate!
- Add-ins: For extra texture, stir half a cup of chopped hazelnuts, pecans, or walnuts into the batter. This chocolate zucchini bread also works beautifully with blueberries, raspberries, or sultanas! YUM.
Storage Tips
It keeps well at room temperature for up to 4 days in an airtight container. It’s also freezable: wrap the whole zucchini bread or slices in plastic wrap (clingfilm), store in an airtight container, and freeze for up to 1 month.
Blender cakes & bread recipes you’ll love!
I hope you love this blender and easy chocolate chip zucchini bread as much as I do. If you make it, let me know! Leave a comment, rate it, or tag a photo on Instagram. I would love to hear from you!
For more recipe updates, follow me on Instagram, Pinterest, and Facebook
Chocolate Chip Zucchinin Bread
This double chocolate chip zucchini bread is ultra moist with a deep chocolatey flavor. The recipe couldn't be easier to make: blend the ingredients and bake!
Ingredients
- ½ lb (220 grams) Zucchini, sliced or cut into chunks
- 2 medium-sized eggs
- 2 cups (250 grams) all-purpose flour
- ½ scant cup (100 ml) vegetable oil
- ½ cup (100 grams) sugar
- ½ cup (100 grams) dark chocolate chips + 2 tablespoons to sprinkle
- ¼ cup (25 grams) unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- ⅛ teaspoon fine salt
- 1 teaspoon ground cinnamon
- Preheat the oven to 360°F/ 180°C. Grease with butter or line your loaf pan with parchment paper
- Mix flour, baking powder, and salt in a bowl until combined.
Instructions
- Place the eggs, sugar, vegetable oil, zucchini, and cocoa powder in a food processor and blend into a smooth consistency
- Add the flour mixture and pulse, stopping to scrape down the sides of the bowl as necessary. Blend only for a few seconds until the flour is just combined with the rest of the ingredients; do not overmix.
- Add the chocolate chips and pulse for 2 seconds until they're mixed into the batter.
- Scrape the batter into the loaf pan, level the top, and sprinkle with extra chocolate chips. Bake in the middle shelf of the oven for about 40-45 minutes.
- After 40 minutes, check the cake by inserting a thin skewer or cake tester into the center of the cake. If the cake is fully cooked, the skewer will come out clean. If there is still batter clinging to the skewer, return the cake to the oven for a further 3 minutes and test again.
- When the cake is ready, remove it from the oven and let it cool. Then, remove the cake from the pan, slice it, and enjoy it with your favorite cup!
Comments (0)