Ingredients
Scale
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 3 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup chocolate chips (optional but recommended for extra chocolaty flavor)
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or nonstick spray and set aside. Grate the zucchini using a box grater and squeeze out excess moisture using a clean kitchen towel.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugars. This ensures an even distribution of all the dry ingredients for a uniform rise and flavor.
- In another bowl, beat the eggs. Add the vegetable oil and vanilla extract, mixing well. Incorporate the grated zucchini into the wet mixture, stirring until combined.
- Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula to avoid overmixing. Once the batter is just combined, fold in the chocolate chips for an extra chocolaty touch.
- Pour the batter into the prepared loaf pan. Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Don’t skip squeezing out excess moisture from the zucchini; it keeps the bread moist but not soggy.
- For an added flavor boost, fold in additional chocolate chunks or nuts.
- Use high-quality cocoa powder for a richer chocolate flavor.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10 of loaf)
- Calories: 290 Kcal
- Sugar: 20g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg