Description
A moist and decadent chocolate zucchini bread that is perfect for dessert or a sweet snack. This recipe combines the rich flavors of chocolate with the subtle taste of zucchini, making it a delicious way to use up garden produce.
Ingredients
Scale
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips (semi-sweet or dark)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, combine grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- In another bowl, whisk together 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 gently.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake in the preheated oven 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, then transfer to a wire rack to cool completely before slicing.
Notes
- Make sure to squeeze out excess moisture from the grated zucchini for a better texture.
- You can substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- This bread freezes well. Wrap it tightly in plastic wrap and store in an airtight container.
Nutrition
- Calories: 180
- Sugar: 14
- Sodium: 150
- Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
- Cholesterol: 20
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