Description
Chocolate Zucchini Bread is a moist, rich quick bread made with shredded zucchini and cocoa powder. It’s the perfect way to use up extra zucchini while enjoying a decadent chocolate treat.
Ingredients
Units
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- 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
- 1 teaspoon vanilla extract
- 1 1/2 cups finely shredded zucchini (about 1 medium)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, beat the eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.
- Stir in the shredded zucchini.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in chocolate chips if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Do not squeeze the zucchini dry; its moisture is needed for a tender crumb.
- Can be frozen for up to 3 months—wrap tightly in plastic and foil.
- Top with extra chocolate chips before baking for added texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg