Chocolate Zucchini Bread
This Chocolate Zucchini Bread is a little slice of magic. I first baked it to use up garden zucchini, and now it’s a year-round favorite. It’s deeply chocolatey, incredibly moist, and every bite feels like a treat—yet it’s made with real ingredients and sneaky veggies no one can even taste! Whether you’re sharing it with family or keeping a loaf all to yourself (we won’t tell!), this is comfort baking at its best.
- Prep Time: 15 minutes
- Cook Time: 50–55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
Ingredients
1½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
2 large eggs
½ cup vegetable oil
½ cup granulated sugar
½ cup brown sugar
1 tsp vanilla extract
1½ cups finely shredded zucchini (about 1 medium)
½ cup chocolate chips (plus extra for topping, optional)
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
In a large bowl, whisk flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
In another bowl, beat eggs, oil, sugars, and vanilla until smooth.
Stir in zucchini, then add dry ingredients and mix until just combined.
Fold in chocolate chips. Pour batter into the pan and smooth the top.
Bake for 50–55 minutes, or until a toothpick comes out with moist crumbs.
Cool in pan for 10 minutes, then transfer to a rack to cool completely.
Notes
Rich in: Fiber, antioxidants, and chocolate joy
Nutrition
- Calories: ~230 per slice
Find it online: https://thecomfortspoon.com/chocolate-zucchini-bread-2/