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Chocolate Zucchini Bread

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Chocolate Zucchini Bread is a moist, rich, and chocolatey quick bread that includes fresh grated zucchini for added moisture and nutrition. It’s a delicious way to enjoy vegetables in a sweet treat, ideal for breakfast, snack, or dessert.

Ingredients

Units Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup vegetable oil or melted butter
  • 1 tsp vanilla extract
  • 1 1/2 cups grated zucchini (unpeeled)
  • 3/4 cup semi-sweet chocolate chips
  • Optional: 1/2 tsp cinnamon or 1/2 tsp espresso powder

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and optional spices.
  3. In a separate bowl, whisk eggs with sugar, oil (or melted butter), and vanilla until smooth.
  4. Gradually mix the wet ingredients into the dry ingredients until just combined.
  5. Fold in the grated zucchini and chocolate chips.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • No need to peel the zucchini; the skin softens while baking.
  • Lightly blot the zucchini if it’s very wet, but don’t squeeze out all the moisture.
  • Can be made dairy-free with oil and dairy-free chocolate chips.
  • Freezes well—wrap tightly and store up to 3 months.
  • Recipe can be converted to muffins—bake at 350°F for 20–25 minutes.

Nutrition

Find it online: https://tastyera.com/chocolate-zucchini-bread/