Description
A moist and delicious chocolate zucchini bread that’s perfect for breakfast or dessert. The zucchini adds moisture without altering the flavor, making this a favorite among chocolate lovers.
Ingredients
Scale
- 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 cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup chocolate chips (optional)
Instructions
- Preheat the 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 the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until combined.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the grated zucchini and chocolate chips (if using).
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Make sure to squeeze out excess moisture from the zucchini before adding it to the batter.
- This bread can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- For added flavor, you can include nuts or dried fruit in the batter.
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 12
- Sodium: 100
- Fat: 8
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
- Cholesterol: 30