Description
Enjoy a moist and delicious chocolate zucchini bread with less sugar.
Ingredients
Scale
- 2 cups shredded zucchini, squeezed dry
- 1 3/4 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
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar alternative (such as erythritol or stevia blend)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat your 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, and cinnamon.
- In a separate bowl, whisk together the melted butter, sugar alternative, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Stir in the shredded zucchini and milk until evenly distributed.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick 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
- Squeeze the shredded zucchini well to remove excess moisture.
- Do not overmix the batter.
- Adjust the amount of sugar alternative to your preference.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice