Description

A rich, moist Chocolate Zucchini Bread made with cocoa powder, mini chocolate chips, and fresh zucchini for a tender, chocolate-packed loaf that’s perfect for breakfast, dessert, or a snack.

Ingredients

1 cup granulated sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups grated zucchini (lightly squeezed)

3/4 cup mini chocolate chips (reserve 2 tablespoons for topping)

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla until smooth.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and stir until about halfway combined; the batter will be thick.
Mix in the grated zucchini, then stir in the mini chocolate chips, reserving about 2 tablespoons for topping. Stir just until combined.
Spread the batter evenly into the prepared loaf pan and sprinkle with the reserved chocolate chips.
Bake for about 1 hour, or until a tester inserted in the center comes out mostly clean (avoid chocolate chips when testing).
Cool in the pan for 30 minutes before removing and slicing.

Notes

Add chopped nuts like walnuts or pecans for extra crunch.

Use dark chocolate chips for a more intense chocolate flavor.

Substitute part of the flour with whole wheat flour for a heartier loaf.

Add 1 teaspoon of espresso powder to enhance the chocolate flavor.

Sprinkle coarse sugar on top before baking for extra sweetness and texture.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 20g
Sodium: 170mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 3g
Cholesterol: 25mg