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Chocolate Zucchini Bread

A moist and soft chocolate zucchini bread that harmoniously blends rich chocolate with tender bits of zucchini.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Essential Ingredients
  • 1.5 cups Zucchini, grated Look for firm zucchini with smooth skin.
  • 1 cup All-purpose flour
  • 1 cup Sugar Consider swapping for monk fruit for a lower glycemic index.
  • 0.5 cups Cocoa powder, unsweetened Opt for high-quality cocoa powder.
  • 0.5 teaspoons Baking powder Ensure freshness for best results.
  • 0.5 teaspoons Baking soda Ensure freshness to avoid rising issues.
  • 0.25 teaspoons Salt
  • 2 large Eggs Can be substituted with flaxseed meal for a vegan option.
  • 0.5 cups Vegetable oil Helps keep the bread moist.
  • 1 teaspoon Vanilla extract
  • 0.5 cups Chocolate chips (optional) For an extra rich chocolate experience.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or cooking spray.
  2. In a large mixing bowl, combine the grated zucchini, eggs, vegetable oil, and vanilla extract.
  3. In another bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.
  5. If desired, fold in the chocolate chips.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pan for 10 minutes before transferring to a wire rack for complete cooling.

Notes

Serve with a sprinkle of powdered sugar on top. Pairs beautifully with coffee or milk. Can substitute for whole wheat flour for added nutrition.