Description
A moist and chocolatey bread that cleverly incorporates zucchini for added tenderness, perfect for breakfast or dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa or unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 large eggs (at room temperature)
- 1/4 cup unsalted butter (melted and slightly cooled)
- 1/4 cup canola oil
- 3/4 cup light brown sugar (packed)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups shredded zucchini (packed)
- 1 cup semisweet chocolate chips (divided)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Mix together the flour, cocoa powder, baking soda, and sea salt in a bowl.
- Whisk the eggs, melted butter, canola oil, brown sugar, and vanilla extract in another bowl until well combined.
- Add the dry mixture to the wet ingredients and stir until just combined.
- Fold in the shredded zucchini and 3/4 cup of chocolate chips, leaving some for later.
- Pour the batter into the loaf pan and sprinkle the remaining chocolate chips on top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Use freshly grated zucchini for the best moisture and squeeze out excess water if needed to prevent a soggy loaf. This bread pairs well with butter or cream cheese.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg