Moist Chocolate Zucchini Bread Recipe with Brown Sugar Streusel
A rich and tender chocolate zucchini bread topped with a crunchy brown sugar streusel, perfect for breakfast or dessert. Moist and flavorful with a subtle earthiness from zucchini and a caramelized streusel crown.
- Prep Time: 25 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1¼ cups (150g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, room temperature
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed light brown sugar
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- 1½ cups (about 180g) grated zucchini, squeezed dry
- ½ cup (90g) mini chocolate chips (optional)
- ¼ cup (50g) packed brown sugar (for streusel)
- 3 tablespoons all-purpose flour (for streusel)
- 2 tablespoons unsalted butter, cold and diced (for streusel)
- ½ teaspoon ground cinnamon (for streusel)
- Pinch of salt (for streusel)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- Prepare the streusel: In a small bowl, combine ¼ cup brown sugar, 3 tablespoons flour, ½ teaspoon cinnamon, and a pinch of salt. Cut in 2 tablespoons cold diced butter until crumbly. Chill in fridge.
- Grate zucchini using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel.
- In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Whisk to combine.
- In another bowl, beat eggs with granulated and brown sugars. Slowly drizzle in vegetable oil while mixing, then stir in vanilla extract.
- Gradually fold dry ingredients into wet mixture until just combined; avoid overmixing.
- Fold in squeezed zucchini and mini chocolate chips if using.
- Pour batter into prepared loaf pan. Sprinkle chilled streusel evenly on top, pressing lightly to adhere.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool bread in pan on a wire rack for 15 minutes, then remove from pan and cool completely before slicing.
Notes
Use high-quality cocoa powder for richer flavor. Squeeze zucchini dry to avoid soggy bread. Cold butter in streusel creates crisp texture. Tent with foil if streusel browns too fast. For gluten-free, substitute flour with 1:1 gluten-free blend. For vegan, replace eggs with flax eggs and use coconut oil instead of vegetable oil and butter.
Nutrition
- Serving Size: 1 slice (1/12th of l
- Calories: 180
- Sugar: 15
- Sodium: 150
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
Keywords: chocolate zucchini bread, zucchini bread, chocolate bread, brown sugar streusel, moist bread, easy baking, quick bread, dessert bread