Bake decadent Chocolate Zucchini Bread with this easy recipe Indulge in an irresistible treat that combines rich chocolate and healthy zucchini
Ingredients
Scale
1 ½ cups grated zucchini
1 cup granulated sugar
½ cup packed brown sugar
½ cup vegetable oil or melted coconut oil
2 large eggs or flaxseed eggs for a vegan option
1 teaspoon vanilla extract
1 ½ cups all-purpose flour or gluten-free blend
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup chocolate chips (dark, semi-sweet, or dairy-free)
½ cup chopped nuts (optional, walnuts or pecans)
Instructions
Preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Wash and grate the zucchini using a grater or food processor. Squeeze out excess moisture using a clean kitchen towel or paper towel.
In a large mixing bowl, combine the granulated sugar, brown sugar, and oil. Mix well until fully combined. Then, add the eggs and vanilla extract, stirring until the mixture is smooth.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Add the dry mixture into the wet mixture in batches, mixing until just combined.
Gently fold the grated zucchini, chocolate chips, and nuts (if using) into the batter until evenly distributed.
Pour your batter into the prepared loaf pan and smooth the top with a spatula.
Bake the bread in the preheated oven for 50-60 minutes. A toothpick inserted into the center should come out clean, or with a few moist crumbs.
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Slice and relish in the deliciousness!
