Chocolate Zucchini Bread
A deliciously moist treat that combines rich chocolate flavor with the subtle health benefits of zucchini, perfect for breakfast, snacks, or dessert.
Ingredients
Main Ingredients
- 1.5 cups grated zucchini (about 1 medium zucchini) Make sure to squeeze out excess moisture.
- 0.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 0.5 cups vegetable oil or melted coconut oil Either option works well.
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.33 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
Optional Add-ins
- 0.5 cups chocolate chips For an extra chocolaty treat.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- Using a grater, finely grate your zucchini. Place it in a clean kitchen towel and squeeze to remove excess moisture.
- In a large mixing bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In a separate bowl, mix flour, cocoa powder, baking soda, baking powder, and salt. Stir together until evenly combined.
- Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to over-mix!
- Gently fold in the grated zucchini, and add chocolate chips if desired.
Baking
- Transfer the batter to the prepared loaf pan and smooth the top.
- Place in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted in 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
For delightful pairings, enjoy slices warm with butter, honey, fresh strawberries, or vanilla ice cream. Store in an airtight container for up to 3 days or freeze for up to 3 months.