Description
This Chocolate Zucchini Bread recipe is a delicious way to use up your garden zucchini! Moist, fudgy, and packed with chocolate flavor, it’s a perfect treat for any occasion.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini, packed
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cocoa powder.
- In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the grated zucchini and chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a richer flavor, use dark cocoa powder.
- You can add a glaze on top made with powdered sugar, cocoa powder, and milk.
- Store leftover bread in an airtight container at room temperature for up to 3 days.
- Prep Time: PT20M
- Cook Time: PT55M
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g