Chocolate Zucchini Bread

5 from 3 votes

This is the perfect summer breakfast treat or afternoon dessert, and it's so easy to make. The combination of the moist chocolate bread and the shredded zucchini makes for a delicious and tasty treat.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 232kcal

Author: Heather Perine

Ingredients

2 cups (240 g) all purpose flour *spooned and leveled
1 cup (200 g) granulated sugar
½ cup (42 g) unsweetened cocoa powder
1 teaspoon fine sea salt
1 teaspoon baking soda
½ teaspoon baking powder
2 large eggs room temperature
½ cup (1 stick, 113 g) unsalted butter melted
2 teaspoons vanilla extract
2 cups shredded zucchini

Instructions

Preheat the oven to 350°F (177°C). Grease a 9x5 loaf pan with butter or cooking spray and set aside. OIr line with parchment paper for easy removal.
In a small mixing bowl, whisk together flour, sugar, cocoa powder, salt, baking soda and baking powder. Set aside.
In a large mixing bowl, whisk together eggs, butter, and vanilla extract.
With a rubber spatula or wooden spoon, stir in dry ingredients until just combined. Stop mixing once the last of the dry ingredients have been mixed in.
Fold in shredded zucchini.
Pour into a greased loaf pan, bake for 60-65 minutes or until cooked through and a toothpick inserted in the center comes out clean (or with a few moist crumbs) and top springs back to the touch. Remove from the oven and allow to cool completely in the pan. Remove from the pan, slice and serve!

Notes

Storage: Store in an airtight container on the counter for up to 5 days. You can also freeze for up to 3 months, allow to thaw in the refrigerator for a day before eating.
Zucchini: Do not wring out the zucchini. The extra moisture makes for moist loaf!
Suggested mix-ins: semi-sweet or dark chocolate chips, chopped walnuts or pecans.

Nutrition