Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (lightly drained)
- ¾ cup chocolate chips
Instructions
- Preheat oven to 350°F and grease a 9×5-inch loaf pan.
- Grate the zucchini and gently pat dry with paper towels.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, beat eggs, oil, both sugars, and vanilla until smooth.
- Combine wet and dry ingredients; stir just until blended.
- Fold in zucchini and chocolate chips.
- Pour into loaf pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted comes out with moist crumbs.
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
- For a richer taste, add a teaspoon of espresso powder.
- Try adding chopped walnuts or pecans for a crunchy twist.
- Store leftovers in an airtight container at room temp or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert / Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1
- Calories: 260
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg