Description
Indulge in the rich, chocolatey goodness of this moist and flavorful Chocolate Zucchini Bread. Perfect for using up that summer zucchini harvest!
Ingredients
Units
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa or unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
Wet Ingredients:
- 2 large eggs, at room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup canola, vegetable oil, or melted coconut oil
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups packed shredded zucchini
- 1 cup semisweet chocolate chips, divided
Instructions
- Preheat Oven: Preheat the oven to 350°F and grease a 9-by-5-inch loaf pan with nonstick cooking spray.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
- Mix Wet Ingredients: In a large bowl, combine eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth.
- Combine Ingredients: Gently fold the dry ingredients into the wet mixture. Stir in shredded zucchini and ¾ cup of chocolate chips.
- Bake: Transfer batter to the prepared pan, top with remaining chocolate chips, and bake for 50-60 minutes.
- Cool and Serve: Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack. Slice and enjoy!
Notes
- If using coconut oil, ensure it is melted and slightly cooled before adding to the batter.
- This bread can be stored at room temperature, wrapped in plastic wrap, for up to 4 days. It also freezes well for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
