Chocolate Zucchini Bread
This moist and rich chocolate zucchini bread is the perfect way to use up garden zucchini. It's a simple, family-friendly treat with hidden veggies and lots of chocolatey goodness.
Ingredients
- 1 1/3 cups granulated sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups grated zucchini
- 1 cup mini chocolate chips
- Optional: 1/2 tsp cinnamon or nutmeg
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan or line with parchment paper.
- In a large bowl, whisk together sugar, oil, eggs, and vanilla until smooth.
- In a separate bowl, combine flour, cocoa, baking soda, salt, and optional spices.
- Stir dry ingredients into wet until just combined.
- Fold in grated zucchini and chocolate chips.
- Pour batter into pan, smooth top, and tap gently.
- Bake 50–60 minutes, until a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack.
Notes
- Use finely grated zucchini, squeezed of excess water.
- Swap in coconut oil or applesauce for a lighter loaf.
- Works well in muffin tins or mini loaf pans (adjust baking time).
- Store at room temp 3 days, fridge 1 week, or freeze 3 months.