Description
A delightful chocolate zucchini loaf that’s moist, fudgy, and sneakily incorporates veggies to satisfy your sweet tooth.
Ingredients
Scale
- 2 cups zucchini, grated
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 cup sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your zucchini by washing and grating it, then squeezing out excess moisture.
- Mix the dry ingredients: flour, cocoa powder, baking soda, and salt.
- Combine the wet ingredients: beat the eggs, then stir in sugar, oil, and vanilla extract.
- Join the wet mixture into the dry mixture, folding gently until just combined.
- Add the grated zucchini and chocolate chips, folding gently.
- Pour the batter into a greased 9×5-inch loaf pan and smooth the top.
- Bake for 50-60 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Serve with whipped cream or vanilla ice cream for an elevated dessert experience. This loaf freezes well for about 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: chocolate bread, zucchini bread, dessert, baking