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Description
This chocolate zucchini bread recipe offers a moist and rich chocolate flavor, with zucchini adding natural moisture and a hint of sweetness. It’s an easy-to-make quick bread perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk (or milk with 1 tbsp lemon juice, let sit 5 mins)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (from about 2 medium zucchinis)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the grated zucchini and chocolate chips (if using).
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Notes
- Ensure your zucchini is well-drained after grating to avoid excess moisture.
- For a double chocolate flavor, add an extra 1/2 cup of chocolate chips.
- This bread is delicious served plain or with a dusting of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 250-300
- Sugar: Approx. 25-30g
- Sodium: Approx. 200-250mg
- Fat: Approx. 12-15g
- Saturated Fat: Approx. 2-3g
- Unsaturated Fat: Approx. 10-12g
- Trans Fat: 0g
- Carbohydrates: Approx. 35-40g
- Fiber: Approx. 2-3g
- Protein: Approx. 4-5g
- Cholesterol: Approx. 30-40mg