Description
Indulge in this moist and chocolate-forward bread that cleverly incorporates zucchini for added moisture and nutrition.
Ingredients
- 1 cup grated zucchini (packed lightly; about 1 medium zucchini)
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs (room temp)
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line it with parchment paper if you like easier removal.
- Grate the zucchini and, if very watery, press it gently to remove excess liquid.
- In a large bowl, whisk together the zucchini, sugars, vegetable oil, eggs, and vanilla.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt.
- Add the dry mixture to the wet, stirring until just combined and folding in the chocolate chips if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, checking at 50 minutes for doneness with a toothpick.
- Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Serve slightly warm or toasted with butter. Freeze slices for longer storage.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American