Description
This easy one-bowl fudgy chocolate zucchini bread is a delicious and simple treat. You won’t believe how moist and decadent it is, and no one will guess the secret ingredient! It’s perfect for breakfast, a snack, or dessert.
Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 cup vegetable oil
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 2 medium zucchini), squeezed to remove excess moisture
- 1 cup chocolate chips (optional)
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, sugar, cocoa powder, baking soda, salt, and cinnamon.
- Add the eggs, vegetable oil, buttermilk, and vanilla extract to the dry ingredients. Mix until just combined.
- Gently fold in the grated zucchini and chocolate chips, if using. Do not overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Notes
- Make sure to squeeze out as much moisture as possible from the grated zucchini to prevent a soggy bread.
- For an extra fudgy texture, you can use a mix of semi-sweet and dark chocolate chips.
- Store cooled bread in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 350-400
- Sugar: Approx. 40-45g
- Sodium: Approx. 250-300mg
- Fat: Approx. 18-22g
- Saturated Fat: Approx. 4-6g
- Unsaturated Fat: Approx. 14-16g
- Trans Fat: 0g
- Carbohydrates: Approx. 50-55g
- Fiber: Approx. 3-4g
- Protein: Approx. 4-5g
- Cholesterol: Approx. 30-40mg