Chocolate Zucchini Bread
A moist and rich chocolate loaf that combines the sweetness of zucchini with cocoa powder, perfect for breakfast or as a dessert.
Ingredients
For the Bread
- 1 cup grated zucchini You can substitute with yellow squash if zucchini is not available.
- 1 cup sugar Brown sugar can be used for deeper flavor, or coconut sugar for a healthier option.
- 1/2 cup vegetable oil Melted coconut oil can be used for a subtle flavor change.
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour Whole wheat flour can be used but will alter the texture.
- 1/2 cup cocoa powder Dutch-processed cocoa can be used for a smoother flavor.
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chocolate chips Optional for extra chocolaty flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, combine grated zucchini, sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- In another bowl, whisk together all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients while stirring gently. Be cautious not to overmix.
- If using, fold in chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Place the loaf in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Grate zucchini and press to remove excess moisture. Store leftovers in plastic wrap at room temperature for up to 3 days, or freeze for up to 3 months.