Description
Ultra-moist chocolate zucchini bread packed with double chocolate flavor. The zucchini keeps it incredibly tender while adding hidden veggies!
Ingredients
- Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ½ cup natural cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon (optional)
- Wet Ingredients:
- 1 ½ cups shredded zucchini (1 medium), squeezed
- ½ cup vegetable oil
- ¾ cup brown sugar
- ½ cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
- Mix-ins:
- 1 cup semi-sweet chocolate chips (+ extra for topping)
- ½ cup chopped walnuts (optional)
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease a 9×5″ loaf pan or line with parchment.
- Prepare zucchini: Shred unpeeled zucchini using large holes of grater. Squeeze in towel to remove ~¼ cup liquid.
- Dry ingredients: Whisk flour, cocoa, baking soda, salt, and cinnamon in large bowl.
- Wet ingredients: In separate bowl, mix oil, sugars, eggs, and vanilla until smooth. Stir in zucchini.
- Combine: Add wet ingredients to dry, mixing just until combined. Fold in chocolate chips and nuts.
- Bake: Pour into prepared pan. Top with extra chips. Bake 55-65 minutes until toothpick has moist crumbs.
- Cool: Let rest 10 minutes in pan, then transfer to wire rack to cool completely.
Notes
Storage: Keeps 3 days at room temp, 1 week refrigerated, or 3 months frozen.
Substitutions: For gluten-free, use 1:1 GF flour blend. For dairy-free, use dairy-free chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
Keywords: zucchini bread, chocolate zucchini bread, moist quick bread, double chocolate bread