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Chocolate Zucchini Bread

Chocolate Zucchini Bread
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This recipe makes a delicious and moist chocolate zucchini bread, perfect for a treat.

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
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract (alcohol-free)
  • 1 1/2 cups shredded zucchini (about 1 medium zucchini)
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and baking powder.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  5. Gently fold in the shredded zucchini and chocolate chips (if using).
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For extra chocolate flavor, add another 1/4 cup of chocolate chips.
  • Store leftover 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.

Nutrition

Find it online: https://kitchenpivot.com/chocolate-zucchini-bread/