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Double Chocolate Zucchini Bread

A decadent chocolate treat made with rich chocolate and healthy zucchini, perfect for a guilt-free indulgence.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cups Dutch process cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cups vegetable oil (or melted coconut oil)
  • 1 cups sugar (or brown sugar)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups shredded zucchini Grate coarsely for better texture.
Add-ins
  • 1 cup semisweet chocolate chips
  • Optional: nuts, spices (like cinnamon or nutmeg)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, combine the oil and sugar and mix well.
  4. Add the eggs and vanilla to the sugar mixture and beat until combined.
  5. Stir in the shredded zucchini.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Fold in the chocolate chips and any optional add-ins.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for 3-4 days. Can be refrigerated for up to a week or frozen for up to three months. Reheat in the microwave for a fresh-baked warmth.