Chocolate Zucchini Bread
This Chocolate Zucchini Bread is moist, rich, and packed with cocoa flavor. A delicious way to use up fresh zucchini and satisfy your chocolate cravings in one bite!
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups shredded zucchini packed and unpeeled
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk the oil and sugar until combined. Add the eggs and vanilla extract, and mix until smooth.
- Stir the shredded zucchini into the wet mixture. Do not squeeze out excess moisture.
- Add the dry ingredients to the wet mixture and stir until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store leftover chocolate zucchini bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. This bread also freezes beautifully, wrap tightly and freeze for up to 2 months.
Nutrition Information
- Calories: 185
- Total Fat: 6g
- Saturated Fat: 1.5g
- Cholesterol: 31mg
- Sodium: 195mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 18g
- Protein: 4g
- Vitamin A: 8% DV
- Vitamin C: 12% DV
