Description
A moist, rich, and chocolatey quick bread that incorporates shredded zucchini for added moisture and nutrition, without sacrificing flavor.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups shredded zucchini (excess moisture squeezed out)
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, beat eggs with granulated sugar, brown sugar, oil, and vanilla until smooth.
- Fold the wet ingredients into the dry mixture until just combined.
- Stir in shredded zucchini and chocolate chips gently.
- Pour batter into the prepared loaf pan and spread evenly.
- Bake for 50–60 minutes, until a toothpick inserted in the center comes out with moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Add chopped nuts like walnuts or pecans for crunch.
- Substitute chocolate chips with white or dark chocolate chunks.
- A pinch of espresso powder intensifies chocolate flavor.
- Top with sea salt or powdered sugar for added flair.
- Use applesauce instead of oil for a lighter version.
- Make muffins by baking at 350°F for 18–22 minutes.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg