Description
This moist and delicious chocolate zucchini bread is a perfect way to use up summer zucchini. It’s rich, chocolatey, and a delightful treat for any time of the day.
Ingredients
Scale
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a bowl, combine the grated zucchini with the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix well.
- In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Fold in the chocolate chips and nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For extra chocolate flavor, add more chocolate chips or drizzle melted chocolate on top after baking.
- This recipe can be made in mini loaf pans, just adjust the baking time accordingly.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15
- Sodium: 150
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 30
Keywords: chocolate zucchini bread, moist zucchini bread, easy chocolate bread, summer zucchini recipes