Chocolate Zucchini Bread
210kcal
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour sifted
- ½ cup unsweetened cocoa powder sifted
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup granulated sugar
- ½ cup brown sugar packed
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups zucchini grated, excess moisture squeezed out
Optional Add-ins
- ½ cup chocolate chips semi-sweet or dark
- ½ cup walnuts chopped, optional
Method
Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C). This ensures that the bread bakes evenly.
- Grease a 9x5 inch loaf pan with cooking spray or butter, and optionally line it with parchment paper for easy removal.
Mix Dry Ingredients
- In a large mixing bowl, whisk together the sifted flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. This helps to evenly distribute the leavening agents and spices.
Combine Wet Ingredients
- In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs one at a time, whisking well after each addition to incorporate air, which helps the bread rise.
- Stir in the vanilla extract and grated zucchini, mixing until just combined.
Combine Mixtures
- Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix, as this can lead to a dense bread.
- If using, fold in the chocolate chips and walnuts at this stage.
Bake the Bread
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool and Serve
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes.
- Transfer the bread to a cooling rack to cool completely before slicing. This helps to set the texture and makes it easier to cut.
Nutrition
Serving1sliceCalories210kcalCarbohydrates30gProtein3gFat9gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat7gCholesterol30mgSodium150mgPotassium150mgFiber2gSugar12gVitamin A200IUVitamin C2mgCalcium30mgIron1mg
Notes
For best results, use fresh zucchini and ensure it is well grated. Squeeze out excess moisture to prevent the bread from becoming too wet. This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.