Description
Rich, moist, and deeply chocolaty, this chocolate zucchini bread is a perfect way to use up summer zucchini in a decadent treat.
Ingredients
1 1/2 cups grated zucchini (about 1 medium zucchini, moisture squeezed out)
1/2 cup vegetable oil
2 large eggs
3/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chocolate chips or chunks (plus extra for topping, optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a large bowl, whisk together the oil, eggs, granulated sugar, brown sugar, and vanilla until smooth.
3. Stir in the grated zucchini.
4. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
5. Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
6. Fold in the chocolate chips or chunks.
7. Pour the batter into the prepared pan and smooth the top. Sprinkle extra chocolate chips on top if desired.
8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
9. Allow the bread to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
Use high-quality cocoa powder and chocolate chips for a richer flavor.
Don’t skip squeezing the moisture from the zucchini—it helps prevent a soggy loaf.
This bread tastes even better the next day and can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg