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One-Bowl Chocolate Zucchini Bread – Easy & Perfect

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This one-bowl chocolate zucchini bread is ridiculously moist, rich, and fudgy, like a brownie that decided to become a loaf cake. No mixer required, just one bowl and about ten minutes of active time for a perfect treat.

Ingredients

Scale
  • 1 ½ cups (180 grams) all-purpose flour
  • ½ cup (50 grams) unsweetened cocoa powder (Dutch-process or natural)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150 grams) granulated sugar
  • ¼ cup (50 grams) light brown sugar, packed
  • 2 large eggs, at room temperature
  • ½ cup (120 ml) coconut oil, melted and slightly cooled (or vegetable oil, canola oil, or melted butter)
  • 2 teaspoons vanilla extract
  • 2 cups (about 1 medium zucchini) grated zucchini, gently squeezed (not dry)
  • 1 cup (175 grams) semi-sweet chocolate chips (mini or regular), plus a handful for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Set aside.
  2. Wash the zucchini and trim off the stem end. Grate it using the large holes of a box grater to get about 2 cups. Place the grated zucchini in a clean kitchen towel or paper towels and gently squeeze out some excess moisture (do not squeeze dry). Set aside.
  3. In a large mixing bowl, add the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisk together until evenly combined and no lumps remain (about 30 seconds).
  4. To the same bowl, add the granulated sugar, light brown sugar, room temperature eggs, melted coconut oil, and vanilla extract. Do not mix yet.
  5. Using a whisk, start stirring everything together slowly to avoid a cloud of cocoa powder, then increase speed. Mix until the batter is smooth and glossy with no streaks of flour (about 1-2 minutes). The batter will be thick, like brownie batter.
  6. Switch to a rubber spatula. Add the squeezed zucchini and semi-sweet chocolate chips. Gently fold until evenly distributed and no streaks of zucchini remain. Do not overmix.
  7. Scrape the batter into the prepared loaf pan. Spread evenly and smooth the top. Sprinkle the reserved chocolate chips over the surface, pressing them in gently.
  8. Bake for 50 to 60 minutes. Start checking at 50 minutes: a toothpick inserted into the center should come out with a few moist crumbs but no wet batter. The top should look crackly and set, and edges should pull away from the pan. If browning too quickly, tent with aluminum foil after 40 minutes.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Then, using the parchment overhang, lift the bread out and transfer to the rack to cool completely. Do not slice while warm.

Notes

Do not over-squeeze the zucchini; only remove watery liquid. Use room temperature eggs to prevent coconut oil from solidifying. Measure flour by spooning and leveling. Let the bread cool completely before slicing for best texture. The bread tastes even better the next day. For a pro tip, toast the chocolate chips at 350°F for 3-4 minutes before adding to deepen flavor.

Nutrition

Keywords: chocolate zucchini bread, one-bowl recipe, easy zucchini bread, moist chocolate bread, no mixer bread, garden zucchini recipe, dairy-free chocolate bread

Find it online: https://sofiaspice.com/one-bowl-chocolate-zucchini-bread-easy-and-perfect/