Chocolate Zucchini Bread
A delightful treat that combines the rich taste of chocolate with the moistness of zucchini, perfect for a sweet snack or breakfast.
Ingredients
Dry Ingredients
- 1.5 cups 1 1/2 cups all-purpose flour
- 0.5 cups 1/2 cup unsweetened cocoa powder
- 1 teaspoon 1 teaspoon baking soda
- 0.5 teaspoon 1/2 teaspoon baking powder
- 0.25 teaspoon 1/4 teaspoon salt
Wet Ingredients
- 0.5 cups 1/2 cup granulated sugar
- 0.5 cups 1/2 cup brown sugar
- 0.5 cups 1/2 cup vegetable oil
- 2 large 2 large eggs
- 1 teaspoon 1 teaspoon vanilla extract
Main Ingredients
- 1.5 cups 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 0.5 cups 1/2 cup mini chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Fold the dry ingredients into the wet ingredients just until they are combined.
- Gently fold in the grated zucchini and mini chocolate chips.
- Pour the batter into the prepared loaf pan and spread it evenly.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, use fresh zucchini. Be careful not to overmix the batter to keep the bread fluffy. Check for doneness a few minutes before the recommended time to prevent overbaking. Variations may include adding chopped nuts or using dark chocolate chips.