Description
A moist and intensely chocolatey bread that cleverly incorporates zucchini, perfect for breakfast or as a snack.
Ingredients
- 1 cup shredded zucchini (about 1 medium zucchini; squeeze lightly to remove excess water)
- 1 cup all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- Optional: 1/2 cup chopped nuts (walnuts or pecans), 1/2 teaspoon cinnamon or espresso powder
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment for easier removal.
- Shred the zucchini and place it in a clean kitchen towel. Squeeze out a few tablespoons of moisture; you want it damp, not dripping.
- Whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Add the shredded zucchini to the wet mixture and stir to combine.
- In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients. Stir with a spatula until just combined.
- Fold in the chocolate chips and any optional nuts or spices.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle extra chocolate chips on top if desired.
- Bake for 50–60 minutes, rotating the pan halfway through. Start checking at 45 minutes.
- Let the loaf cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
Using Dutch-process cocoa gives a mellower chocolate note. Shred zucchini on the large holes of a box grater for best results.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American