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Moist Chocolate Zucchini Bread for a Delicious Twist

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This Chocolate Zucchini Bread is a rich and moist dessert that cleverly hides vegetables.
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 190

Ingredients
  

For the Bread
  • 1 cup All-Purpose Flour Can substitute with whole wheat flour
  • 1 cup Whole Wheat Flour Adds nutty flavor
  • 3/4 cup Unsweetened Cocoa Powder Dutch-process cocoa can be used
  • 1 teaspoon Baking Soda Helps the bread rise
  • 1 teaspoon Baking Powder Works with baking soda for leavening
  • 1/2 teaspoon Salt Enhances overall flavor
  • 1 teaspoon Ground Cinnamon Optional for warmth
  • 2 large Eggs Can substitute with flax eggs for vegan option
  • 1/2 cup Vegetable Oil / Coconut Oil Melted coconut oil adds flavor
  • 1 cup Granulated Sugar Consider using maple syrup
  • 1/2 cup Brown Sugar Adds moisture and depth
  • 1 teaspoon Vanilla Extract Opt for pure extract
  • 2 cups Grated Zucchini Fresh and slightly drained
  • 1 cup Semi-Sweet Chocolate Chips Use dairy-free for vegan option
  • 1/2 cup Chopped Walnuts / Pecans Optional for extra crunch

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • whisk
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by greasing it.
  2. Grate fresh zucchini and squeeze out some moisture, but not too much.
  3. In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  4. In another bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.
  5. Pour the wet mixture into the dry ingredients and stir until just combined.
  6. Fold in the grated zucchini, chocolate chips, and nuts until just mixed.
  7. Pour the batter into the prepared loaf pan and sprinkle additional chocolate chips on top if desired. Bake for 50 to 60 minutes.
  8. Cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 190kcalCarbohydrates: 28gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 10gVitamin A: 150IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Store at room temperature wrapped for up to 3 days, or refrigerate for 5-6 days. Freeze for up to 3 months.

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