Chocolate Zucchini Bread
This rich and moist Chocolate Zucchini Bread is a delicious way to use up summer zucchini. Packed with chocolate chips and cocoa, it’s the perfect treat for breakfast or dessert!
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 2/3 cup vegetable oil
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup grated zucchini squeezed dry
- 1/3 cup milk dairy or non-dairy
Add-Ins
- 1/2 cup chocolate chips
- 1/4 cup chopped walnuts optional
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In another large bowl, mix oil, sugar, vanilla, zucchini, and milk until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
- Fold in the chocolate chips and optional walnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For extra moisture, don’t overbake. Store leftovers wrapped in foil or an airtight container for up to 4 days, or freeze for longer storage.
Nutrition Information
- Calories: 285
- Fat: 12g
- Saturated Fat: 4g
- Protein: 5g
- Carbohydrates: 45g
- Fiber: 4g
- Sugar: 28g
- Sodium: 245mg
- Potassium: 180mg
- Vitamin A: 2% DV
- Vitamin C: 8% DV