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Double Dark Chocolate Zucchini Bread

A rich and delectable zucchini bread that combines the indulgence of chocolate with the sneaky addition of vegetables. Perfect for breakfast, snacks, or dessert!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup grated zucchini Finely grated for even moisture distribution
  • 1/2 cup vegetable oil Can substitute with applesauce for a healthier version
  • 1 cup granulated sugar
  • 2 large eggs Can use flaxseed meal as a vegan substitute
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour Can substitute with whole wheat flour for extra fiber
  • 1/2 cup cocoa powder Use high-quality cocoa for better flavor
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Mix-ins
  • 1 cup chocolate chips Use high-quality chocolate chips for a richer taste

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix together the grated zucchini, vegetable oil, sugar, eggs, and vanilla until well combined.
  3. In another bowl, sift together the flour, cocoa powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet, mixing just until combined.
  5. Fold in the chocolate chips.
Baking
  1. Pour the batter into the prepared loaf pan.
  2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow to cool for a few minutes before removing from the pan and slicing.

Notes

Store in an airtight container at room temperature for up to 3 days. Freeze slices in a zip-lock bag for up to 3 months. Reheat in the microwave to enjoy later.