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Chocolate Zucchini Bread

Indulgent Chocolate Zucchini Bread That Will Wow Your Tastebuds

This Chocolate Zucchini Bread combines rich cocoa with tender shreds for a moist, irresistible dessert experience.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.75 cups All-Purpose Flour Try a gluten-free flour blend for a gluten-free option.
  • 0.5 cups Cocoa Powder Consider Dutch process cocoa for an even smoother taste.
  • 1 teaspoon Baking Soda Stick with this for the best results.
  • 0.5 teaspoon Sea Salt Regular salt works fine if you don’t have sea salt.
  • 2 large Eggs Flax eggs make a great substitute for a vegan option.
  • 0.5 cups Melted Butter Swap with coconut oil for a dairy-free alternative.
  • 0.25 cups Vegetable Oil You can also use melted coconut oil here.
  • 1 teaspoon Vanilla Extract Avoid imitation vanilla for the best outcome.
  • 1 cups Brown Sugar Coconut sugar is a natural sweetener alternative.
  • 1 cups Shredded Zucchini Fresh zucchini is best; frozen can work if drained well.
  • 0.75 cups Semisweet Chocolate Chips Feel free to substitute with milk or dark chocolate chips.

Equipment

  • 9x5 inch loaf pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions for Chocolate Zucchini Bread
  1. Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan with nonstick spray and parchment paper.
  2. In a medium mixing bowl, combine all-purpose flour, cocoa powder, baking soda, and sea salt, whisking until evenly mixed.
  3. In a large mixing bowl, beat together the eggs, melted butter, vegetable oil, vanilla extract, and brown sugar until smooth.
  4. Gradually fold the dry ingredients into the wet mixture until just combined, leaving a few flour pockets.
  5. Gently fold in the shredded zucchini and semisweet chocolate chips until evenly distributed.
  6. Pour the batter into the prepared loaf pan, smoothing the top and sprinkling extra chocolate chips on top before baking.
  7. Bake for 50 to 60 minutes, checking for doneness with a toothpick.
  8. Allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 14gVitamin A: 100IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Sift cocoa powder to prevent bitterness. Avoid overmixing to maintain a tender texture. Store leftovers wrapped tightly for up to four days.

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