Description
This chocolate zucchini bread is the perfect combination of rich, moist chocolate cake and hidden veggie goodness. It’s sweet but not too sweet, dense but still tender, and so easy to make. Whether you’re trying to sneak more veggies into your diet or simply craving a better-for-you chocolate fix, this loaf hits the spot. Perfect for breakfast, dessert, or afternoon coffee breaks, this recipe is a go-to for both new and seasoned bakers. It also freezes incredibly well—so go ahead and make an extra loaf!
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
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