Lion House Chocolate Zucchini Bread
Indulge in the decadence of Lion House Chocolate Zucchini Bread—a rich, moist, and irresistible treat that beautifully combines the earthy sweetness of zucchini with the deep flavor of cocoa. Perfectly spiced with a hint of cinnamon and studded with semi-sweet chocolate chips, this quick bread offers a delightful balance of indulgence and wholesome goodness. Whether you enjoy it warm out of the oven or packed as a snack for later, the optional addition of chopped nuts adds a delightful crunch to every bite. Ready in just over an hour, this crowd-pleasing recipe is an ideal way to use up fresh zucchini and satisfy your chocolate cravings. Ideal for brunch, dessert, or a midday treat, this chocolaty zucchini bread is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 2 large Eggs
- 1.5 cups Granulated sugar
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 2 cups Shredded zucchini
- 0.75 cup Semi-sweet chocolate chips
- 0.5 cup Chopped nuts (optional, such as walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a separate large bowl, beat the eggs lightly. Add the granulated sugar, vegetable oil, and vanilla extract, and whisk until well combined.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
Fold in the shredded zucchini, semi-sweet chocolate chips, and nuts (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it out evenly with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
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 before slicing and serving.
Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 320 mg | 14% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 38.1 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 282 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.
