Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (optional but recommended for extra chocolaty goodness)
Instructions
- Grate your zucchini using a box grater or food processor, then press out excess moisture with a clean kitchen towel or paper towels. Set aside.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar until well combined.
- In a separate bowl, beat the eggs. Add the vegetable oil and vanilla extract, mixing well. Stir in the grated zucchini.
- Pour the wet mixture into the dry ingredients and gently fold until just combined. Do not overmix to keep the bread moist and fluffy.
- Fold in the chocolate chips for extra chocolaty flavor and texture.
- Pour the batter into a greased or parchment-lined loaf pan. Bake in a preheated oven at 350°F (175°C) for about 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- Ensure to press out excess moisture from the zucchini to prevent the bread from becoming soggy.
- Chopping nuts or dried fruits can be added instead of or alongside chocolate chips for variation.
- Baking time may vary slightly depending on your oven, so start checking around 50 minutes.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Baking
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (.about 1/10 of loaf)
- Calories: 210 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg