Description
Indulge in the delightful flavors of this Chocolate Zucchini Bread, a recipe that masterfully combines rich cocoa and moist zucchini for a treat that’s both satisfying and nutritious. This versatile bread is perfect for breakfast, an afternoon snack, or even a decadent dessert. With a hidden dose of vegetables, it appeals to both kids and adults alike, making it an excellent choice for impressing guests or enjoying a simple family meal. Easy to whip up with pantry staples, this chocolatey delight will quickly become a household favorite.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa or unsweetened cocoa
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 large eggs (room temperature)
- 1/4 cup unsalted butter (melted)
- 1/4 cup canola oil (or other oil)
- 3/4 cup packed light brown sugar
- 1 tsp pure vanilla extract
- 1 1/2 cups packed shredded zucchini
- 1 cup semisweet chocolate chips (divided)
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and sea salt.
- In a large bowl, combine eggs, melted butter, canola oil, brown sugar, and vanilla until smooth.
- Gradually mix the dry ingredients into the wet mixture until just combined; fold in shredded zucchini and half of the chocolate chips.
- Pour batter into the prepared pan and sprinkle remaining chocolate chips on top.
- Bake for 50–60 minutes until a toothpick comes out mostly clean.
- Cool for 15 minutes before transferring to a cooling rack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 14g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg