Chocolate Zucchini Bread
Indulge in the delightful world of Chocolate Zucchini Bread, where rich chocolate flavor meets the moistness of fresh zucchini. This easy-to-make recipe is perfect for any occasion, whether you’re enjoying it as a snack, dessert, or even breakfast. With the combination of semisweet chocolate chips and tender zucchini, this bread is sure to become a family favorite. Plus, it’s simple enough for novice bakers and versatile enough to be customized with your favorite mix-ins.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder (Dutch process or unsweetened)
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 large eggs (room temperature)
- 1/4 cup unsalted butter (melted)
- 1/4 cup canola oil (or melted coconut oil)
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini
- 1 cup semisweet chocolate chips (divided)
Instructions
- Preheat your oven to 350°F and grease a 9-by-5-inch loaf pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt.
- In a large bowl, mix the eggs, melted butter, oil, vanilla extract, and brown sugar until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined; then add the shredded zucchini and 3/4 cup of chocolate chips.
- Pour the batter into the prepared pan and sprinkle with remaining chocolate chips.
- Bake for 50-60 minutes until a toothpick comes out mostly clean.
- Cool in the pan for 15 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (about 60g)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://chefangelina.com/chocolate-zucchini-bread/