Description
Indulge in a decadent yet wholesome treat with this Chocolate Zucchini Bread recipe. Moist, rich, and chocolatey, this bread is a delightful way to sneak in some extra veggies while satisfying your sweet tooth.
Ingredients
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. Grease a 9-by-5-inch loaf pan with nonstick cooking spray.
- Prepare Dry Ingredients: In a medium bowl, whisk together 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 Mixtures: Gently fold the dry ingredients into the wet ingredients. Stir in shredded zucchini and ¾ cup of chocolate chips.
- Bake: Pour the batter into the prepared pan. Sprinkle the remaining chocolate chips on top. 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 serve warm.
Notes
- If using coconut oil, ensure it is melted and slightly cooled before use.
- The bread can be stored at room temperature for up to 4 days when wrapped in plastic wrap. It also freezes well; wrap in plastic wrap and foil before freezing for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 305 kcal
- Sugar: 22 g
- Sodium: 207 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 38 mg
