Chocolate Zucchini Loaf
Indulge in a heavenly slice of Chocolate Zucchini Loaf, where moist zucchini meets rich cocoa and semi-sweet chocolate chips for the ultimate dessert-lover’s dream. This easy-to-make loaf is the perfect way to use up garden-fresh zucchini while sneaking some veggies into your sweet treat. With just 15 minutes of prep time, this crowd-pleaser features a tender crumb, a subtle hint of vanilla, and a sprinkle of chocolate chips baked to perfection. Ideal for breakfast, snack time, or dessert, this recipe is simple, versatile, and irresistibly delicious. Serve it as is or top it with whipped cream or powdered sugar for an extra touch of indulgence. Perfectly moist, decadent, and full of flavor, this Chocolate Zucchini Loaf is bound to become a family favorite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 0.5 cups Vegetable oil
- 2 large Eggs
- 1.5 teaspoons Vanilla extract
- 1.5 cups Zucchini, shredded
- 0.75 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk until well combined.
Add the eggs and vanilla extract to the sugar mixture. Whisk until smooth and creamy.
Gently stir the shredded zucchini into the wet ingredients.
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix.
Fold in the chocolate chips, reserving a small handful to sprinkle on top of the loaf.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved chocolate chips over the surface.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Remove the loaf from the oven and allow it to cool in the pan for 10-15 minutes. Use the parchment overhang to lift the loaf out and place it on a wire rack to cool completely.
Slice and serve as is, or with a dollop of whipped cream or a sprinkle of powdered sugar for extra indulgence.
Nutrition Facts
Calories |
3421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.7 g | 215% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2847 mg | 124% | |
| Total Carbohydrate | 509.5 g | 185% | |
| Dietary Fiber | 59.9 g | 214% | |
| Total Sugars | 279.1 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 329 mg | 25% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 3196 mg | 68% | |
*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.
