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Moist Chocolate Zucchini Bread

A delightful blend of cocoa and zucchini creates a moist and satisfying bread, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups grated zucchini Make sure to drain any excess liquid
  • 0.5 cups unsweetened cocoa powder
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
Wet Ingredients
  • 0.5 cups vegetable oil
  • 1 cups granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
Optional Ingredients
  • 0.5 cups chocolate chips Optional, recommended for extra sweetness

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare your loaf pan by greasing it lightly with oil or lining it with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, mix together the vegetable oil and granulated sugar until well combined. Add the eggs and vanilla extract and mix until creamy and smooth.
  4. Slowly fold the dry ingredients into the wet ingredients until just combined, then gently fold in the grated zucchini and chocolate chips, if using.
  5. Pour the batter into your prepared loaf pan and spread it evenly.
Baking
  1. Place your loaf in the oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  3. Slice and serve with your favorite toppings.

Notes

Wrap tightly in plastic wrap or aluminum foil and keep at room temperature for up to 3 days. Refrigerate for about a week or freeze for up to 3 months.