Description

Indulge in the delightfully rich flavors of this easy Chocolate Zucchini Bread, a perfect blend of moistness and decadence that will satisfy your sweet cravings. This recipe brilliantly incorporates shredded zucchini, adding nutrients and moisture without detracting from the luscious chocolate flavor. Whether you enjoy it as a breakfast treat, an afternoon snack, or a dessert, this versatile bread is sure to impress on any occasion. Topped with chocolate chips and garnished with fresh parsley, it presents beautifully and tastes even better. Plus, with simple preparation steps and the ability to freeze for later enjoyment, it’s an ideal choice for both novice and experienced bakers.

Ingredients

Scale

1 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs
1/4 cup unsalted butter (melted)
1/4 cup canola oil
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini
1 cup semisweet chocolate chips

Instructions

Preheat your oven to 350°F and grease a 9-by-5-inch loaf pan.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and sea salt.
In a large bowl, combine eggs, melted butter, oil, vanilla extract, and brown sugar; stir until smooth.
Gradually mix the dry ingredients into the wet mixture until just combined. Fold in zucchini and 3/4 cup chocolate chips.
Pour batter into the prepared pan and sprinkle remaining chocolate chips on top.
Bake for 50-60 minutes or until a toothpick comes out mostly clean.
Let cool for about 15 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 15g
Sodium: 150mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg

Keywords: Grate zucchini finely for even distribution in the batter. Use room temperature eggs for smoother mixing. Store leftovers wrapped in plastic wrap at room temperature for up to four days or freeze for one month.