Go Back

Chocolate Zucchini Bread

A rich and decadent chocolate loaf that cleverly incorporates zucchini, making it a perfect treat for both kids and adults.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 medium zucchini (grated) Fresh and finely grated
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil Can substitute with applesauce for a healthier version
  • 2 large eggs Can substitute with flaxseed meal for vegan option
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1½ cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup chocolate chips Optional, but recommended

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until fully combined.
  3. Stir in the grated zucchini until evenly distributed.
  4. In another bowl, mix the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt.
  5. Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
  6. Fold in the chocolate chips if desired.
Cooking
  1. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean.
  2. Let it cool before slicing.

Notes

Storage: Keep in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week. For long-term storage, freeze wrapped tightly for up to 3 months.