Description
A rich, chocolatey loaf with grated zucchini that adds moisture and sneaks in veggies.
Ingredients
- 1 cup grated zucchini (about 1 medium zucchini, coarse grate)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder (natural or Dutch)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment.
- Wash and coarsely grate zucchini to make 1 cup packed. Drain excess moisture if necessary.
- Whisk together sugar, oil, eggs, and vanilla in a large bowl.
- Combine the dry ingredients in a separate bowl and whisk to break up lumps.
- Add the dry mix gradually to the wet mixture and stir until just combined; fold in zucchini and chocolate chips.
- Transfer the batter to the loaf pan and smooth the top.
- Bake for 50–60 minutes, until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 10–15 minutes, then lift out and cool on a wire rack before slicing.
Notes
Serve warm with butter or cream cheese, and can be stored for up to 5 days in the fridge or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American