Description
A moist and chocolatey zucchini bread recipe perfect for using up extra zucchini.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 cups grated zucchini, squeezed dry
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the eggs, sugar, oil, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the grated zucchini and chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Make sure to squeeze the grated zucchini dry to prevent the bread from being too wet.
- You can use different types of chocolate chips, such as milk chocolate or white chocolate.
- This bread can be stored at room temperature for up to 3 days, or in the refrigerator for up to a week.
- You can also freeze slices of the bread for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg