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Chocolate Zucchini Bread

A moist and delicious Chocolate Zucchini Bread that cleverly incorporates garden-fresh zucchini for a healthy twist on dessert.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup grated zucchini Use a box grater or food processor, and squeeze out excess moisture.
  • 1 cup sugar Adjust according to sweetness preference.
  • 1/2 cup vegetable oil
  • 2 large eggs Can substitute with flax eggs for a vegan option.
  • 1 tsp vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour Can swap for gluten-free 1:1 flour mix.
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
Extras
  • 1/2 cup chocolate chips Optional for extra chocolate flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix together the sugar, vegetable oil, and eggs until smooth.
  3. Stir in the grated zucchini and vanilla extract.
  4. In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the chocolate chips.
  7. Pour the batter into your prepared loaf pan and smooth the top.
Baking
  1. Bake for about 50-60 minutes, or until a toothpick inserted comes out clean.
  2. Let it cool for a bit before slicing. Enjoy!

Notes

Store wrapped in plastic wrap or in an airtight container at room temperature for up to a week. For longer storage, freeze for up to three months.