Description
Chocolate Zucchini Bread is a moist and rich quick bread made with shredded zucchini and cocoa powder. It’s a delicious way to enjoy vegetables in a sweet and chocolatey treat perfect for breakfast or dessert.
Ingredients
Units
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- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 3/4 cup chocolate chips (plus more for topping, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, whisk together eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth.
- Stir in grated zucchini until well combined.
- Add dry ingredients to wet ingredients and mix until just combined. Do not overmix.
- Fold in chocolate chips.
- Pour batter into prepared loaf pan and smooth the top. Add extra chocolate chips on top if desired.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Do not squeeze out the moisture from the zucchini; it keeps the bread moist.
- This bread freezes well. Wrap tightly and freeze for up to 2 months.
- You can use whole wheat flour for added nutrition.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 17g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg