Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (optional)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 1/2 cups grated zucchini, squeezed dry
- 3/4 cup chocolate chips or chopped dark chocolate
- 1/4 cup milk or buttermilk (optional)
Instructions
- Preheat oven to 350 °F (175 °C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- Grate zucchini, squeeze out excess moisture, and set aside.
- In a large bowl, whisk together flour, cocoa powder, granulated and brown sugars, baking soda, baking powder, salt, and cinnamon.
- In another bowl, beat eggs, then mix in oil (or butter), vanilla extract, and milk if using.
- Stir wet ingredients into dry ingredients just until combined.
- Fold in grated zucchini and most of the chocolate chips, reserving some for topping.
- Pour batter into the prepared pan and sprinkle remaining chocolate chips on top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with moist crumbs or clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Swirl in melted dark or white chocolate for a dramatic double chocolate effect.
- Add chopped walnuts or pecans for extra crunch.
- Top with oats and a sprinkle of brown sugar for a streusel-like crust.
- Substitute half the zucchini with mashed banana for added moisture.
- Make it healthier by using half whole wheat flour and reducing the sugar.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 240
- Sugar: 16g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
