Description
This moist and delicious chocolate zucchini bread is a perfect way to use up excess zucchini while satisfying your sweet tooth. It’s rich, chocolaty, and packed with hidden veggies!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs and vanilla extract, and mix until smooth.
- Stir the dry ingredients into the wet ingredients until just combined. Do not overmix. Fold in the grated zucchini and chocolate chips, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- This bread can be frozen for up to 3 months. Wrap tightly in plastic wrap and foil before freezing.
- Category: Dessert
Keywords: chocolate zucchini bread, zucchini bread, chocolate bread, easy dessert, quick bread, hidden veggies