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Fudgy Chocolate Zucchini Bread with Easy Cinnamon Streusel

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This fudgy chocolate zucchini bread is incredibly moist and rich, topped with a crunchy cinnamon streusel. It’s the perfect way to use up summer zucchini while satisfying your chocolate cravings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups (about 1 medium zucchini, 250g) grated zucchini, not squeezed
  • ½ cup (85g) semi-sweet chocolate chips
  • For the streusel:
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) packed brown sugar
  • 2 tablespoons (25g) granulated sugar
  • 1 ½ teaspoons cinnamon
  • 3 tablespoons (42g) cold unsalted butter, cut into small cubes

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Make the streusel: In a small bowl, combine ½ cup flour, ¼ cup packed brown sugar, 2 tablespoons granulated sugar, and 1½ teaspoons cinnamon. Add cold cubed butter and use a pastry cutter or fingers to work it in until mixture resembles coarse sand with some pea-sized clumps. Refrigerate while preparing batter.
  3. Grate the zucchini using the large holes of a box grater. Measure 2 cups loosely packed. Do not squeeze out the liquid. Set aside.
  4. In a medium bowl, whisk together 1¾ cups flour, ½ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon cinnamon.
  5. In a large bowl, whisk together ¾ cup granulated sugar and ½ cup packed brown sugar. Add 2 eggs and whisk until smooth and slightly lighter in color, about 1 minute. Add ½ cup vegetable oil and 2 teaspoons vanilla extract, and whisk until combined.
  6. Stir the grated zucchini into the wet ingredients.
  7. Add the dry ingredients to the wet mixture. Fold gently with a rubber spatula until just combined. Fold in ½ cup chocolate chips.
  8. Pour batter into prepared loaf pan and spread evenly. Sprinkle cold streusel evenly over the top, pressing down very lightly.
  9. Bake on middle rack for 55 to 65 minutes. At 55 minutes, insert a toothpick into the center—it should come out with a few moist crumbs but no wet batter. If top browns too quickly, tent loosely with foil after 40 minutes.
  10. Cool in pan for 15 minutes, then use parchment overhang to lift out and transfer to a wire rack. Cool completely before slicing, at least 1 hour.

Notes

Do not squeeze the liquid from the zucchini—it keeps the bread moist and fudgy. Use room temperature eggs for better incorporation. Measure flour by spooning and leveling. Check doneness with a toothpick; a few moist crumbs are fine. Cool completely before slicing to prevent crumbling. The flavor improves after a day or two.

Nutrition

Keywords: chocolate zucchini bread, fudgy zucchini bread, cinnamon streusel, summer zucchini recipe, chocolate quick bread

Find it online: https://ariaappetite.com/fudgy-chocolate-zucchini-bread-with-easy-cinnamon-streusel/