Chocolate Almond Zucchini Bread
Indulge in the perfect balance of decadence and nourishment with this Chocolate Almond Zucchini Bread! Packed with rich cocoa, melty semi-sweet chocolate chips, and crunchy sliced almonds, this moist and flavorful loaf cleverly sneaks in freshly grated zucchini for added moisture and a dose of veggies. A hint of cinnamon enhances the chocolatey goodness, while the easy one-bowl mixing method guarantees a fuss-free baking experience. Ideal as a satisfying snack, a dessert, or even a breakfast treat, this quick bread is a versatile crowd-pleaser. Plus, it's easy to store, making it perfect for meal prep or grabbing on the go. Try this recipe today and enjoy a healthier twist on classic chocolate bread!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoons Baking soda
- 0.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.75 cups Granulated sugar
- 0.25 cups Light brown sugar
- 2 large Eggs
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 1.5 cups Zucchini, grated (excess liquid squeezed out)
- 0.5 cups Semi-sweet chocolate chips
- 0.5 cups Sliced almonds
- 2 tablespoons Milk (optional, if batter is too thick)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon until well combined. Set aside.
In a medium bowl, whisk together the granulated sugar, light brown sugar, eggs, vegetable oil, and vanilla extract until smooth and well blended.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Avoid overmixing to prevent a dense loaf.
Fold in the grated zucchini, semi-sweet chocolate chips, and sliced almonds. If the batter feels too thick, add the optional 2 tablespoons of milk and stir until it reaches a thick but pourable consistency.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with only a few crumbs (melted chocolate is fine).
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Slice and serve! Store any leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Facts
Calories |
377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 268 mg | 12% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 25.7 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 289 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
