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Chocolate Zucchini Bread

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Chocolate Zucchini Bread is a rich, moist quick bread made with shredded zucchini and cocoa powder. It’s a delicious way to sneak veggies into a sweet treat that’s perfect for breakfast, snack, or dessert.

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 ground cinnamon
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini (about 1 medium zucchini)
  • 3/4 cup chocolate chips (plus extra for topping, optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  3. In a large bowl, beat the eggs, oil, sugars, and vanilla until smooth.
  4. Stir in the grated zucchini until evenly distributed.
  5. Add the dry ingredients to the wet ingredients and mix until just combined.
  6. Fold in the chocolate chips.
  7. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle additional chocolate chips on top if desired.
  8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
  9. Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

Notes

  • Do not squeeze the moisture out of the zucchini—it’s what keeps the bread moist.
  • Bread can be stored at room temperature for 3–4 days or frozen for longer storage.
  • Can be made with whole wheat flour for added nutrition.

Nutrition

Keywords: chocolate zucchini bread, moist chocolate bread, zucchini dessert, healthy baking, vegetable quick bread

Find it online: https://yumcove.com/chocolate-zucchini-bread/