Description
A moist and rich chocolate zucchini bread that combines the sweetness of chocolate with the subtle addition of zucchini, making it a perfect treat for breakfasts and snacks.
Ingredients
Dry Ingredients
- 1 cup All purpose flour (Spoon and leveled for accuracy.)
- 1/2 cup Unsweetened cocoa powder (Use natural unsweetened for best flavor.)
- 1 tsp Baking soda (Ensure it’s fresh for proper rise.)
- 1/2 tsp Baking powder (Ensure it’s fresh for proper rise.)
- 1/2 tsp Salt (Enhances flavor.)
Wet Ingredients
- 2 large Eggs (Room temperature preferred.)
- 1 cup Granulated sugar (You can use a mix of white and brown for richer flavor.)
- 1/2 cup Oil (Neutral oil like vegetable or avocado.)
- 1 tbsp Vanilla extract (Pure vanilla for better flavor.)
- 1 cup Shredded zucchini (No need to peel.)
- 1 cup Chocolate chips (Semi-sweet is recommended, but dark can be used.)
Instructions
Preparation
- Preheat the oven to 350°F (180°C). Grease a loaf pan and optionally line it with parchment paper.
- Shred the zucchini and measure it. If it’s extremely wet, lightly squeeze it over the sink.
Mixing
- In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk the eggs, sugar, oil, and vanilla until smooth and glossy.
- Gently stir the dry ingredients into the wet until just combined. Add the zucchini and chocolate chips, mixing just until incorporated.
Baking
- Pour the batter into the prepared loaf pan. Smooth the top and sprinkle a few extra chocolate chips if desired.
- Bake for 50 to 65 minutes, starting to check at 50 minutes. A toothpick should come out with moist crumbs.
Cooling
- Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Letting the loaf cool completely helps ensure clean slices. Can be stored tightly wrapped for up to 3 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert, Snack
- Cuisine: American