Chocolate Zucchini Bread
A moist and delicious chocolate bread that sneakily incorporates zucchini, offering a nutritious twist to your favorite dessert.
Ingredients
Main Ingredients
- 1 cup grated zucchini Ensure it's finely grated.
- 1 cup all-purpose flour Can substitute with gluten-free blend.
- ½ cup unsweetened cocoa powder
- ½ cup sugar Can use coconut sugar for less refined option.
- ½ cup brown sugar For deeper flavor.
- ½ cup vegetable oil Can substitute with melted coconut oil.
- 2 large eggs For vegan options, replace with flaxseed meal mixed with water.
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips Optional, but highly recommended for extra chocolatey goodness.
Instructions
Preparation
- Gather all your ingredients.
- Grate the zucchini and measure out the flour, cocoa powder, and sugars.
Batter Preparation
- In a large bowl, combine grated zucchini, vegetable oil, regular sugar, brown sugar, eggs, and vanilla extract. Stir until well blended.
- In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually fold the dry mixture into the wet ingredients until just combined.
- Gently fold in chocolate chips, if using.
Baking
- Transfer the batter into a greased 9x5 inch loaf pan.
- Bake in a preheated oven at 350°F (175°C) for approximately 50-60 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for around 10 minutes before transferring to a wire rack to cool completely.
Serving
- Slice and serve your Chocolate Zucchini Bread plain or with butter.
Notes
Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week. For frozen storage, wrap slices in plastic wrap and place in a freezer bag. Reheat as needed.