moist chocolate zucchini bread
This moist chocolate zucchini bread is packed with flavor and incredibly easy to make. The shredded zucchini adds moisture, while the chocolate chips make it a decadent treat perfect for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 1 loaf
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, excess moisture squeezed out
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, cocoa powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together granulated sugar, brown sugar, oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the shredded zucchini and chocolate chips.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For a richer flavor, use dark chocolate chips or add a streusel topping before baking.
Find it online: https://cubaqueen.com/moist-chocolate-zucchini-bread/