Description
This Double Chocolate Zucchini Bread is rich, moist, and secretly packed with veggies! Made in one bowl with simple ingredients, it’s the perfect quick-bake treat for breakfast, snack, or dessert.
Ingredients
Scale
- 1 medium zucchini, grated
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/3 cup vegetable oil
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven and prepare pan: Set oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
- Grate and drain zucchini: Grate zucchini and squeeze out extra moisture with a clean towel.
- Mix wet ingredients: In a large bowl, whisk eggs, oil, sugar, and vanilla until smooth.
- Add dry ingredients: Stir in flour, cocoa powder, baking soda, and salt. Do not overmix.
- Fold in zucchini and chocolate chips: The batter will be thick.
- Bake: Pour into prepared pan, smooth top, and bake for 50–55 minutes or until a toothpick comes out clean.
- Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, don’t skip draining the zucchini. You can use whole wheat flour or swap chocolate chips for chopped nuts or berries. This bread freezes beautifully!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg