Description
This recipe yields a moist and flavorful chocolate zucchini bread, perfect for a sweet treat or breakfast.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon alcohol-free vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, baking powder, and cinnamon.
- In a separate medium bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, and alcohol-free vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fold in the grated zucchini and chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- You can add 1/2 cup of chopped nuts for extra crunch.
- Store leftover zucchini bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- This bread freezes well for up to 3 months. Wrap tightly in plastic wrap and then in foil.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg