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Double Chocolate Zucchini Bread

A delectable chocolate bread infused with zucchini, combining rich cocoa and chocolate chips for a delightful dessert that the whole family will love.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup grated zucchini Don't peel the zucchini; skin adds nutrients.
  • 1/2 cup vegetable oil Can substitute with applesauce for a healthier option.
  • 2 large eggs Can use flax eggs for a vegan option.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour Can replace half with whole wheat flour for a healthier twist.
  • 1/2 cup cocoa powder
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Add-ins
  • 1/2 cup chocolate chips Can use dark chocolate for a richer flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix together the grated zucchini, vegetable oil, eggs, and vanilla extract.
  3. In another bowl, combine the flour, cocoa powder, sugars, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the chocolate chips.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Notes

Store leftovers wrapped in plastic at room temperature for up to 5 days, or freeze for 3 months. Reheat in the microwave for a fresh-out-of-the-oven feel. Don’t overmix the batter to avoid dense bread.