Description
This moist and delicious Chocolate Zucchini Bread combines rich cocoa flavor with tender grated zucchini for a perfect balance of sweetness and moisture. Enhanced with semi-sweet chocolate chips, this quick bread is ideal as a dessert or a sweet snack, offering a delightful treat that sneaks in some veggies.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
Additional Ingredients
- 2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.
- Mix Wet Ingredients: In a large bowl, mix the sugar, oil, eggs, and vanilla extract until well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Fold in Zucchini and Chocolate Chips: Gently fold in the grated zucchini and semi-sweet chocolate chips, ensuring even distribution throughout the batter.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use medium zucchini for best moisture balance; too watery zucchini might require squeezing excess moisture out.
- For a nutty flavor, consider adding 1/2 cup chopped walnuts or pecans.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- To freeze, wrap the cooled loaf tightly and freeze for up to 3 months; thaw overnight before serving.
- If you prefer a less sweet bread, reduce sugar by 1/4 cup.
