My Mom Asked for the Recipe Chocolate Zucchini Loaf
Moist, rich, and irresistibly chocolatey, the "My Mom Asked for the Recipe Chocolate Zucchini Loaf" is the perfect decadent treat that sneaks in a nutritious twist. This recipe combines the deep flavor of unsweetened cocoa powder with the natural moisture of shredded zucchini, creating a perfectly tender loaf that’s studded with gooey semi-sweet chocolate chips. It’s a simple yet impressive bake, crafted with pantry staples and ready in just over an hour. Topped with optional milk or dark chocolate chips for an extra indulgent finish, this loaf is as beautiful to slice as it is delicious to eat. Whether you’re satisfying a chocolate craving or looking for a new way to use up summer zucchini, this crowd-pleaser is bound to become a recipe everyone asks for—just like Mom did! Perfect for dessert, brunch, or an anytime snack, it’s a must-try for chocolate lovers.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.25 cups Packed brown sugar
- 0.5 cups Vegetable oil
- 2 large Eggs
- 1.5 teaspoons Vanilla extract
- 1.5 cups Shredded zucchini (unpeeled, excess water squeezed out)
- 0.75 cups Semi-sweet chocolate chips
- 0.25 cups Milk or dark chocolate chips (for topping, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium-sized bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth and well combined.
Add the eggs, one at a time, to the sugar mixture, whisking thoroughly after each addition. Stir in the vanilla extract.
Gently fold the shredded zucchini into the wet ingredients until evenly distributed.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix, as this will affect the texture of the loaf.
Fold in the semi-sweet chocolate chips, ensuring they are evenly dispersed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. If desired, sprinkle the additional chocolate chips over the top for extra decadence.
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs (not wet batter).
Remove the loaf from the oven and let it cool in the pan for 15 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 freeze for up to 3 months.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 290 mg | 13% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 38.4 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 334 mg | 7% | |
*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.
