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Chocolate Zucchini Bread

Enjoy a rich and moist Chocolate Zucchini Bread that creatively incorporates healthy vegetables, perfect for any time of the day.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 pieces
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini Make sure to drain excess moisture.
  • 1.5 cups all-purpose flour Can substitute with whole wheat flour for a healthier option.
  • 1 cup granulated sugar
  • 0.5 cups unsweetened cocoa powder
  • 0.5 cups vegetable oil Can use a plant-based oil for a vegan option.
  • 2 large eggs For vegan option, replace with flax eggs.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cups chocolate chips (optional) Use a mix of dark and semi-sweet chips for extra flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, mix the grated zucchini, sugar, oil, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. If desired, fold in chocolate chips.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
  2. Slice and enjoy as a delicious breakfast or snack!

Notes

Store in an airtight container for 3-4 days at room temperature. For longer storage, freeze for up to 3 months wrapped tightly in plastic wrap and aluminum foil. Test for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.