Description
Indulge in the rich, chocolatey goodness of Chocolate Zucchini Bread, a delightful treat that combines the flavors of your favorite chocolate cake with the nutritious benefits of hidden zucchini. Perfect for breakfast, snacks, or dessert, this easy-to-make recipe offers a delicious way to sneak veggies into your diet. With a moist texture and a satisfying cocoa flavor, this bread is ideal for both kids and adults alike. Serve it warm, toasted with butter, or topped with ice cream for an irresistible dessert. This versatile recipe also freezes well for future cravings!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa or unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 large eggs (at room temperature)
- 1/4 cup unsalted butter (melted and slightly cooled)
- 1/4 cup canola oil (or melted coconut oil)
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups packed shredded zucchini
- 1 cup semisweet chocolate chips (divided)
Instructions
- Preheat your oven to 350°F and grease a 9-by-5-inch loaf pan.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and sea salt; set aside.
- In a large bowl, mix eggs, melted butter, oil, vanilla extract, and brown sugar until smooth.
- Gradually stir in the dry ingredients until just combined; fold in shredded zucchini and 3/4 cup of chocolate chips.
- Pour batter into the prepared pan and sprinkle remaining chocolate chips on top.
- Bake for 50–60 minutes until a toothpick inserted into the center comes out mostly clean.
- Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg