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Chocolate Zucchini Bread

Chocolate Zucchini Bread

A moist and rich chocolate bread secretly packed with zucchini for added moisture and health benefits.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium zucchini (about 1½ cups, shredded) this is the moisture hero.
  • 1.5 cups all-purpose flour regular or whole wheat both work.
  • 0.5 cups unsweetened cocoa powder dark cocoa = richer flavor.
  • 1 tsp baking soda
  • 0.5 tsp baking powder for lift and lightness.
  • 0.5 tsp sea salt because chocolate without salt is just sad.
  • 2 large eggs the glue that holds it all together.
  • 0.5 cups melted butter
  • 0.5 cups oil this combo gives a dreamy texture.
  • 1 cups brown sugar adds depth and that caramel undertone.
  • 1 tsp vanilla extract a must for balance and aroma.
  • 1 cups semisweet chocolate chips optional, but let’s be real… not really optional.
Optional Flavor Boosts
  • chopped nuts for crunch
  • a dash of cinnamon for warmth
  • a sprinkle of espresso powder to intensify the chocolate

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x5 loaf pan or line it with parchment paper.
  2. In a bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
  3. In another bowl, combine eggs, melted butter, oil, brown sugar, and vanilla. Whisk until it’s glossy and smooth.
  4. Add the dry ingredients to the wet mix. Stir until just combined.
  5. Fold in the shredded zucchini and chocolate chips.
Baking
  1. Pour the batter into your prepared pan and bake for 50-60 minutes.
  2. Check for doneness with a toothpick; it should come out with a few moist crumbs.
Cooling
  1. Let the bread rest in the pan for 10 minutes before transferring it to a rack.

Notes

Wrap leftovers in foil overnight. It tastes even better the next day as the flavors deepen.