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Chocolate Zucchini Bread

Moist Chocolate Zucchini Bread That's Totally Irresistible

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This Chocolate Zucchini Bread is rich, moist, and a delightful blend of chocolate and hidden veggies, perfect for satisfying cravings.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Substitute with whole wheat flour for added fiber.
  • 1 cup Whole Wheat Flour Use all-purpose flour if preferred.
  • 0.5 cup Unsweetened Cocoa Powder Dutch-process cocoa can also work with adjustments.
  • 1 tsp Baking Soda Essential for helping the bread rise.
  • 0.5 tsp Baking Powder Works alongside baking soda.
  • 1 pinch Salt Enhances overall sweetness.
  • 1 tsp Ground Cinnamon Feel free to skip or adjust to taste.
  • 2 large Eggs Swap for flax eggs if going vegan.
  • 0.5 cup Vegetable Oil / Coconut Oil Melted coconut oil can add a unique flavor.
  • 0.5 cup Granulated Sugar Consider maple syrup for a healthier alternative.
  • 0.5 cup Brown Sugar Can be replaced with more granulated sugar if short.
  • 1 tsp Vanilla Extract Opt for pure extract for best results.
  • 1 cup Grated Zucchini Use fresh, unpeeled, and slightly drained.
  • 1 cup Semi-Sweet Chocolate Chips Use dairy-free for a vegan option.
  • 0.5 cup Chopped Walnuts / Pecans Optional for added crunch.

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Box grater or food processor
  • whisk
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or non-stick spray, or line with parchment paper.
  2. Grate 1 cup of fresh zucchini and gently squeeze out moisture, leaving some for the bread to stay moist.
  3. In a large bowl, combine 1 cup all-purpose flour, 1 cup whole wheat flour, ½ cup cocoa powder, 1 tsp baking soda, ½ tsp baking powder, salt, and cinnamon. Whisk thoroughly.
  4. In a separate bowl, beat together 2 eggs, ½ cup vegetable oil, ½ cup granulated sugar, and ½ cup brown sugar until smooth. Stir in 1 tsp vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and gently stir until just combined.
  6. Fold in the grated zucchini, 1 cup chocolate chips, and optional nuts until just mixed.
  7. Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle additional chocolate chips on top.
  8. Bake for 50–60 minutes or until a toothpick inserted comes out clean.
  9. Remove from oven and cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Use fresh zucchini for the best results and avoid over-squeezing to maintain moisture.

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