Description
A rich and moist chocolate zucchini bread that hides vegetables in a delicious, fudge-like treat.
Ingredients
For the batter
- 1 cup shredded zucchini (Lightly squeezed if very wet)
- 1.5 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder (Do not use hot cocoa mix)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt (A pinch enhances chocolate flavor)
- 1 teaspoon ground cinnamon (Optional for a cozy flavor)
- 2 large eggs
- 0.5 cups granulated sugar (Can reduce for less sweetness)
- 0.5 cups brown sugar
- 0.5 cups neutral oil (Melted butter can be used as an alternative)
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (Semi-sweet or dark chocolate recommended)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan, lining with parchment for easy removal if preferred.
- Shred the zucchini and lightly squeeze it if it seems very wet.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- In another bowl, whisk together the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
- Stir the dry ingredients into the wet ingredients just until no streaks of flour remain.
- Fold in the shredded zucchini and chocolate chips.
- Pour the batter into the prepared loaf pan and sprinkle a few extra chocolate chips on top if desired.
Baking
- Bake in the preheated oven until a toothpick inserted in the center comes out with a few moist crumbs, about 50-60 minutes.
- Cool in the pan for about 15 minutes, then lift out and cool completely before slicing.
Notes
For variations, consider adding walnuts, swapping chocolate chips for mini chips, or stirring in coffee granules or orange zest.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Brunch, Dessert, Snack
- Cuisine: American