Description
A moist and rich chocolate zucchini bread that combines the goodness of zucchini with the indulgence of chocolate.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa or unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 large eggs, at room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup canola, vegetable oil, or melted coconut oil
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups packed shredded zucchini
- 1 cup semisweet chocolate chips, divided
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and sea salt.
- In another bowl, beat the eggs and then mix in the melted butter, oil, brown sugar, and vanilla extract until well combined.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in the shredded zucchini and 3/4 cup of the chocolate chips.
- Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips on top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to squeeze out excess moisture from the shredded zucchini for a better texture.
- This bread can be stored in an airtight container for up to 5 days.
- For a healthier option, you can substitute half of the all-purpose flour with whole wheat flour.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Chocolate Zucchini Bread, Zucchini Bread Recipe, Chocolate Bread