Description
This chocolate zucchini bread is a rich, moist loaf made with cocoa powder, hidden zucchini, and gooey chocolate chips. Perfect for breakfast, dessert, or snacks, it’s a comforting recipe from Chef Sarah’s family table.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup Dutch-process cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp cinnamon
- 2 large eggs
- ½ cup avocado oil
- ⅓ cup maple syrup or honey
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini, squeezed
- ¾ cup chocolate chips (plus extra for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5 metal loaf pan.
- Grate zucchini and squeeze out excess water using a clean towel.
- In a bowl, whisk eggs, oil, maple syrup, brown sugar, and vanilla.
- Stir in zucchini.
- In another bowl, sift flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- Fold dry ingredients into the wet mixture gently.
- Toss chocolate chips in flour and fold into batter.
- Pour batter into pan and sprinkle extra chocolate chips on top.
- Bake 50–60 minutes, until toothpick comes out with moist crumbs.
- Cool 10 minutes in pan, then transfer to rack to finish cooling.
Notes
Swap chocolate chips with chopped walnuts or shredded coconut for variation. Store leftovers in an airtight container at room temperature or freeze slices for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 16g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: chocolate zucchini bread, moist zucchini bread, hidden veggie dessert