Description

A super moist, easy, and indulgent chocolate zucchini bread made in one bowl, perfect for sneaking veggies into a delicious treat.

Ingredients

Scale

1 ¾ cups (220g) all-purpose flour
⅓ cup (35g) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (150g) granulated sugar
⅓ cup (80ml) vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 ½ cups (about 180g) grated zucchini
½ cup (90g) semi-sweet or dark chocolate chips

Instructions

Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
Grate zucchini finely and squeeze out excess water if very wet.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until combined.
Add sugar and vegetable oil to the dry ingredients and stir gently until sandy and moistened.
Add eggs one at a time, stirring after each addition, then add vanilla extract. Batter will be thick and glossy.
Fold in grated zucchini and chocolate chips gently until just combined.
Pour batter into prepared loaf pan and smooth the top.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Let bread cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Do not overmix the batter to avoid tough bread. Use fresh, medium-sized zucchini and squeeze out excess moisture. Tent with foil if top browns too quickly. Store wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week. Can be frozen for up to 3 months.

Prep Time: 14 minutes
Cook Time: 50-60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of l
Calories: 180
Sugar: 16
Sodium: 150
Fat: 7
Saturated Fat: 1.5
Carbohydrates: 26
Fiber: 2
Protein: 3

Keywords: zucchini bread, chocolate zucchini bread, double chocolate, one-bowl recipe, moist bread, easy baking, chocolate chips, quick bread