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Double Dark Chocolate Zucchini Bread

A moist and rich chocolate zucchini bread that's easy to make and packed with hidden veggies. Perfect for the whole family!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup grated zucchini Freshly grated for best moisture
  • 1/2 cup vegetable oil Can substitute with coconut oil
  • 1 cup granulated sugar Can substitute with maple syrup for a vegan version
  • 2 large eggs Can be substituted with flaxseed meal for a vegan version
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour Can be substituted with gluten-free baking mix
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Mix-Ins
  • 1 cup chocolate chips Optional to sprinkle more on top before baking

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix together the grated zucchini, vegetable oil, sugar, eggs, and vanilla until well combined.
  3. In another bowl, sift together the flour, cocoa powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet, mixing just until combined. Don’t overmix!
  5. Fold in the chocolate chips for that melty goodness.
  6. Pour the batter into the prepared loaf pan.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool for a few minutes before removing from the pan and slicing.

Notes

Store in an airtight container at room temperature for about 3-4 days, or refrigerate for up to a week. Can freeze slices for up to 3 months.