Ingredients
Scale
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Wash and grate the zucchini, then squeeze out excess moisture with a paper towel.
- In a large bowl, whisk together flour, cocoa powder, baking soda, salt, and sugar.
- In a separate bowl, whisk eggs, vegetable oil, and vanilla extract. Add the grated zucchini and stir until combined.
- Gradually add the dry ingredients into the wet mixture, mixing gently. Fold in the chocolate chips.
- Pour the batter into a greased 9×5-inch loaf pan.
- Bake at 350°F (175°C) for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Ensure to squeeze out as much moisture as possible from the zucchini to keep the bread moist but not soggy.
- For added flavor, incorporate nuts like walnuts or pecans.
- Can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week. Freeze for longer storage.
- Use high-quality cocoa powder for a richer chocolate flavor.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Baking, Bread, Chocolate Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg