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Chocolate Zucchini Bread

A healthier chocolate treat that incorporates grated zucchini for moisture and nutrients, perfect for indulgence without the guilt.
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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: 130
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup grated zucchini Adds moisture and nutrients.
  • 1/2 cup sugar Can be substituted with stevia or monk fruit for lower calories.
  • 1/4 cup brown sugar Adds moisture and richer flavor.
  • 1/2 cup vegetable oil Can substitute with applesauce or Greek yogurt.
  • 2 large eggs Helps bind and provides protein.
  • 1 teaspoon vanilla extract Enhances the bread's flavor.
Dry Ingredients
  • 1 cup all-purpose flour Can be swapped with gluten-free flour.
  • 1/2 cup cocoa powder Rich chocolate flavor.
  • 1/2 teaspoon baking soda Leavens the bread.
  • 1/2 teaspoon baking powder Increases fluffiness.
  • 1/4 teaspoon salt Enhances flavor.
Mix-in
  • 1 cup chocolate chips Use dark chocolate for a healthier option.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, combine the grated zucchini, sugars, vegetable oil, eggs, and vanilla extract. Stir until well mixed.
  3. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
  4. Gradually add the dry mixture into the wet ingredients and mix until just combined.
Baking
  1. Carefully fold in the chocolate chips.
  2. Pour the batter into the prepared loaf pan, filling it just below the rim.
  3. Bake for 50-60 minutes, checking for doneness with a toothpick.
  4. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Store in an airtight container for several days or refrigerate for up to a week. This bread freezes well; slice before freezing for easy access.