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Chocolate Zucchini Bread

Irresistibly Moist Chocolate Zucchini Bread Recipe You’ll Love

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This Chocolate Zucchini Bread is a moist and rich dessert that balances indulgence with nutrition, making it a perfect treat for any time of day.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 cup All-Purpose Flour Can substitute with whole wheat flour
  • 1 cup Whole Wheat Flour Add fiber and nutty flavor
  • 1/2 cup Unsweetened Cocoa Powder Dutch-process cocoa can be used
  • 1 teaspoon Baking Soda Essential for rising
  • 1 teaspoon Baking Powder Works with baking soda
  • 1/2 teaspoon Salt Enhances flavor
  • 1 teaspoon Ground Cinnamon Optional spice
  • 2 large Eggs Substitutable with flax eggs for vegan option
  • 1/2 cup Vegetable Oil Coconut oil can be used
  • 1 cup Granulated Sugar Maple syrup can be used as a healthier option
  • 1/2 cup Brown Sugar Can be replaced with more granulated sugar
  • 2 teaspoons Vanilla Extract Use pure extract for best results
  • 2 cups Grated Zucchini Use fresh and slightly drained
  • 1 cup Semi-Sweet Chocolate Chips Use dairy-free for vegan option
  • 1/2 cup Chopped Walnuts Optional for added crunch

Equipment

  • Loaf Pan
  • Mixing bowls
  • whisk
  • Spatula
  • Grater

Method
 

Baking Steps
  1. Preheat the oven to 350°F (175°C) and prepare the loaf pan.
  2. Grate the zucchini and remove excess moisture.
  3. In a mixing bowl, whisk together all-purpose flour, whole wheat flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  4. In another bowl, combine the eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth.
  5. Mix the wet ingredients into the dry ingredients until just combined.
  6. Fold in the zucchini and chocolate chips, mixing gently.
  7. Transfer the batter to the loaf pan and smooth the top. Sprinkle additional chocolate chips on top if desired.
  8. Bake for 50-60 minutes until a toothpick comes out clean.
  9. Cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gCholesterol: 35mgSodium: 160mgPotassium: 120mgFiber: 2gSugar: 15gVitamin A: 150IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

For best results, use fresh zucchini and ensure all ingredients are at room temperature.

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