Chocolate Zucchini Bread is a double chocolate zucchini bread loaded with warm cinnamon, chocolate chips, cocoa, and shredded zucchini. The ultimate chocolate bread recipe to whip up.
Preheat your oven to 350F and grease a 9x5 loaf pan with nonstick baking spray or butter (we use dairy free butter). Line the pan with parchment paper for easy removal. You can also line a muffin tin with 12 muffin liners.
In a large bowl, whisk together the melted butter and granulated sugar until both are well combined.
Next, add the milk, eggs, and vanilla to the sugar and butter mixture. Whisk to combine.
Next, combine the dry ingredients in a small bowl; flour, cocoa powder, baking powder, baking soda, and cinnamon.
Add the combined dry ingredients to the wet and mix until they are barely combined, as you don't want to overmix the batter.
Add the shredded zucchini and chocolate chips. Gently fold them into the batter.
Transfer the batter to the prepared pan and bake it for 50-55 minutes, or 12 muffins for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
Let the zucchini bread cool in the pan for 10 minutes, and then remove it to a wire rack to cool completely.
You can store any leftovers in an airtight container at room temperature for up to 3 days.