Description
A simple recipe for moist chocolate bread using shredded zucchini.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (do not drain)
- 1 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, mix the sugar, eggs, vegetable oil, and vanilla extract until combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fold in the shredded zucchini and chocolate chips, if using.
- Pour the batter into the prepared loaf pan.
- Bake for 55 to 65 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
- Shred the zucchini using the large holes of a box grater. You do not need to squeeze out the moisture.
- For extra chocolate flavor, use mini chocolate chips.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 35
- Sodium: 250
- Fat: 16
- Saturated Fat: 3
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
- Cholesterol: 35
Keywords: chocolate, zucchini bread, quick bread, moist cake, vegetable dessert