Description
A moist and chocolaty zucchini bread that combines indulgence with healthy goodness, perfect for autumn.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Mix together the grated zucchini, sugar, and vegetable oil until well combined.
- Beat in the eggs and vanilla extract until thoroughly mixed.
- Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl.
- Add the dry ingredients to the wet mixture and mix gently until just combined. Fold in the chocolate chips if desired.
- Pour the batter into the prepared loaf pan, smoothing it out with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For best results, grate zucchini and squeeze out excess moisture before adding to the batter. Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg