Description
A moist, chocolaty delight that sneaks in healthy zucchini for extra nutrition! Perfect for breakfast, a midday snack, or a sweet dessert. Easy, delicious, and sure to please!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 medium zucchinis, finely grated (about 1 ½ cups)
- 2 large eggs
- 1 cup granulated sugar (or substitute brown sugar)
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or cooking spray.
- Grate the zucchini finely and squeeze out excess moisture using a clean towel. Set aside.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat eggs, sugar, vanilla extract, and oil until smooth. Stir in the grated zucchini.
- Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Avoid overmixing.
- Fold in chocolate chips (reserve a few to sprinkle on top for extra indulgence).
- Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the reserved chocolate chips on top.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- Zucchini Prep is Key: Squeeze out the excess moisture from the grated zucchini thoroughly to prevent the batter from becoming too wet, which can result in a soggy bread.
- Don’t Overmix: Stir the wet and dry ingredients until just combined. Overmixing can make the bread dense and tough instead of moist and fluffy.
- Test for Doneness: Use a toothpick to check if the bread is baked through. If it comes out clean or with a few crumbs (not wet batter), the bread is ready. If not, bake for a few more minutes.
- Prep Time: 15 min
- Cook Time: 55 min