Description
🍫✨ Indulge in this rich, fudgy Chocolate Zucchini Bread that’s irresistibly moist, packed with chocolate flavor, and secretly loaded with nutritious zucchini! 🍞🥒
😍👌 A perfect way to satisfy your sweet tooth while enjoying a soft, cake-like texture—plus, it’s an easy and delicious way to use up extra summer zucchini! 🍫🥄
Ingredients
All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Eggs
Vegetable oil (or canola/coconut oil)
Granulated sugar
Vanilla extract
Shredded zucchini (1.5 cups, about 1 medium zucchini)
Chocolate chips (optional)
Espresso powder (optional)
Greek yogurt or sour cream (optional)
Chopped nuts (optional)
Instructions
1. Preheat the oven to 350°F and grease a 9×5 inch loaf pan.
2. Wash and grate 1 medium zucchini to get 1.5 cups of shredded zucchini, then set aside.
3. In a large bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt.
4. In a separate bowl, beat the eggs, then mix in oil (or melted butter), sugar, and vanilla extract.
5. Stir the wet ingredients into the dry ingredients until just combined.
6. Fold in the shredded zucchini and chocolate chips (if using).
7. Pour the batter into the prepared loaf pan and spread evenly.
8. Bake for 45-60 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
10. Store at room temperature for up to 5 days or freeze for up to 3 months.
Notes
Squeeze excess moisture from the shredded zucchini before adding it to the batter to prevent the bread from becoming too dense.
For an extra rich chocolate flavor, mix in a teaspoon of espresso powder or use dark chocolate chips.
Let the bread cool completely before slicing to keep it from crumbling and to develop the best texture.
- Prep Time: 15
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American