Name: Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup grated zucchini (about 1 medium zucchini; pack it lightly); 1 cup all-purpose flour (125 g) — or 1:1 gluten-free flour blend; 1/2 cup unsweetened cocoa powder (50 g); 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup granulated sugar (100 g) — or coconut sugar; 1/4 cup packed brown sugar (50 g) — or omit and increase granulated sugar by 2 tbsp; 1/2 cup vegetable oil (120 ml) — or melted coconut oil or neutral oil; 2 large eggs (room temperature) — or 2 flax eggs (2 tbsp ground flax + 6 tbsp water); 1 teaspoon vanilla extract; 1/2 cup chocolate chips (optional) — or chopped dark chocolate or walnuts

Description

A moist, chocolate-forward quick bread that cleverly incorporates zucchini for added nutrition and flavor.

Ingredients

1 cup grated zucchini (about 1 medium zucchini; pack it lightly)
1 cup all-purpose flour (125 g) — or 1:1 gluten-free flour blend
1/2 cup unsweetened cocoa powder (50 g)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar (100 g) — or coconut sugar
1/4 cup packed brown sugar (50 g) — or omit and increase granulated sugar by 2 tbsp
1/2 cup vegetable oil (120 ml) — or melted coconut oil or neutral oil
2 large eggs (room temperature) — or 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
1 teaspoon vanilla extract
1/2 cup chocolate chips (optional) — or chopped dark chocolate or walnuts

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
Grate the zucchini using the large holes of a box grater. If it seems very watery, press it lightly in a sieve or squeeze with a clean towel to remove a little moisture.
In a large bowl, whisk the oil with granulated sugar and brown sugar until the mixture is glossy. Add eggs one at a time, whisking after each. Stir in the vanilla.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Add the dry ingredients to the wet in two additions. Stir with a spatula until just combined. A few streaks of flour are okay — don’t overmix.
Fold in chocolate chips or nuts, if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Let the bread cool in the pan for 10–15 minutes. Turn it out onto a rack and cool at least 30 minutes before slicing for cleaner cuts.

Notes

No need to peel the zucchini; the skin is fine and adds color and nutrients. For a less sweet loaf, reduce granulated sugar to 1/3 cup and skip brown sugar.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American