Description
A moist and delicious chocolate zucchini bread that doubles as a cake, perfect for breakfast or dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups grated zucchini
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
- In a bowl, whisk flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- In another bowl, beat eggs, oil, sugars, and vanilla until smooth.
- Fold in grated zucchini.
- Gradually mix dry ingredients into wet ingredients until combined.
- Stir in chocolate chips.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Do not squeeze moisture from zucchini—it keeps the bread moist.
- For a cake-like texture, bake in an 8-inch round pan for 30-35 minutes.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg