PREP TIME: 15 MINS | COOK TIME: 50 MINS | TOTAL TIME: 1 HR 5 MINS | SERVINGS: 12
This Chocolate Zucchini Bread is crazy good and always reminds me of my fave chocolate cake with veggies! Moist, chocolatey, and super decadent!
Ingredients
1 c. all-purpose flour
1/2 c. Dutch-process cocoa or unsweetened cocoa
1 tsp baking soda
1/2 tsp sea salt
2 large eggs, at room temperature
1/4 c. unsalted butter melted and slightly cooled
1/4 c. canola, vegetable oil, or melted coconut oil
3/4 c. packed light brown sugar
1 tsp pure vanilla extract
1 1/2 c. packed shredded zucchini
1 c. semisweet chocolate chips, divided
How to make Chocolate Zucchini Bread
Step 1: Prepare the oven. Preheat it to 350 degrees F. And using nonstick cooking spray, grease a 9 x 5-inch loaf pan. Set aside.
Step 2: Place the flour, cocoa powder, baking soda, and sea salt in a medium bowl. Whisk well until combined and set aside.
Step 3: Whisk the eggs with melted butter, oil, vanilla extract, and brown sugar in a large bowl until smooth. It’s okay if you have a couple of small brown sugar.
Step 4: Into the wet ingredients, stir in the dry ingredients until just combined. Add the shredded zucchini and mix until just combined. Then, fold in ¾ cup of the chocolate chips.
Step 5: Into the prepared pan, pour the batter and sprinkle the rest of the ¼ cup of chocolate chips on top. Place in the preheated oven and bake for about 50 to 60 minutes or until a toothpick inserted in the middle of the bread comes out clean.
Step 6: When done, remove from the oven and onto a wire cooling rack to cool for at least 15 minutes. To remove the bread from the pan, run a knife around the edges of the bread and carefully revert the bread on the wire cooling rack. Let the bread cool until slightly warm before slicing. Enjoy!
Note:
If using coconut oil, ensure it is melted and slightly cooled.
Wrap the bread in plastic wrap and keep it on the counter for up to 4 days.
If freezing, make sure to completely cool the bread first before wrapping it in plastic wrap, then aluminium foil. Put in the freezer for up to a month. To serve, defrost and slice.
Nutrition Facts:
Calories: 305kcal | Carbohydrates: 35g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 207mg | Potassium: 247mg | Fiber: 3g | Sugar: 22g | Vitamin A: 200IU | Vitamin C: 2.8mg | Calcium: 38mg | Iron: 2.5mg
Ingredients
- 1 c. all-purpose flour
- 1/2 c. Dutch-process cocoa or unsweetened cocoa
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 large eggs, at room temperature
- 1/4 c. unsalted butter melted and slightly cooled
- 1/4 c. canola, vegetable oil, or melted coconut oil
- 3/4 c. packed light brown sugar
- 1 tsp pure vanilla extract
- 1 1/2 c. packed shredded zucchini
- 1 c. semisweet chocolate chips, divided
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. And using nonstick cooking spray, grease a 9 x 5-inch loaf pan. Set aside.
Step 2: Place the flour, cocoa powder, baking soda, and sea salt in a medium bowl. Whisk well until combined and set aside.
Step 3: Whisk the eggs with melted butter, oil, vanilla extract, and brown sugar in a large bowl until smooth. It’s okay if you have a couple of small brown sugar.
Step 4: Into the wet ingredients, stir in the dry ingredients until just combined. Add the shredded zucchini and mix until just combined. Then, fold in ¾ cup of the chocolate chips.
Step 5: Into the prepared pan, pour the batter and sprinkle the rest of the ¼ cup of chocolate chips on top. Place in the preheated oven and bake for about 50 to 60 minutes or until a toothpick inserted in the middle of the bread comes out clean.
Step 6: When done, remove from the oven and onto a wire cooling rack to cool for at least 15 minutes. To remove the bread from the pan, run a knife around the edges of the bread and carefully revert the bread on the wire cooling rack. Let the bread cool until slightly warm before slicing. Enjoy!
Notes
If using coconut oil, ensure it is melted and slightly cooled. Wrap the bread in plastic wrap and keep it on the counter for up to 4 days. If freezing, make sure to completely cool the bread first before wrapping it in plastic wrap, then aluminium foil. Put in the freezer for up to a month. To serve, defrost and slice.
