Description
Fudgy, moist chocolate zucchini bread with double chocolate flavor, made with simple ingredients and perfect for freezing.
Ingredients
Scale
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (45 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) packed brown sugar
- 2 large eggs, at room temp
- ½ cup (120 ml) oil, butter, or coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder (optional)
- 2 medium zucchinis (2 cups / 250 g), grated
- 1 cup (175 g) semisweet chocolate chips, divided
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×5 loaf pan.
2. Whisk flour, cocoa, baking soda, baking powder, and salt.
3. In another bowl, whisk sugars, eggs, oil, vanilla, and espresso powder.
4. Fold wet into dry until just combined.
5. Stir in zucchini and ¾ cup chips.
6. Pour into pan, sprinkle with extra chips.
7. Bake 55–65 minutes, until toothpick comes out clean.
8. Cool before slicing.
Notes
Don’t peel or drain zucchini; moisture is key.
For muffins, bake 20–25 minutes.
For cake, bake 35–40 minutes in a 9×9 pan.
Freezes beautifully for 3 months.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Baking, Dessert
- Method: Quick Bread
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 23g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg