Nut-Free Chocolate Zucchini Bread
Indulge in the rich, moist goodness of Nut-Free Chocolate Zucchini Bread—an irresistible twist on classic zucchini bread that's perfect for chocolate lovers and allergy-conscious bakers alike. This recipe combines the natural sweetness and moisture of fresh grated zucchini with the deep, decadent flavor of unsweetened cocoa powder and nut-free chocolate chips, ensuring it's safe for nut-free diets without compromising on taste. Spiced with a touch of cinnamon and baked to perfection, this loaf is a wholesome treat that’s easy to prepare in under an hour. Whether served as a comforting breakfast, afternoon snack, or dessert, this homemade bread is sure to delight everyone, offering a tender crumb that stays fresh for days. Perfect for families, this nut-free baked good is ideal for sharing and gifting!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 whole large eggs
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chocolate chips (nut-free)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan with non-stick spray or line it with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and cinnamon until well combined.
In a separate medium bowl, beat the eggs, then mix in the vegetable oil and vanilla extract until smooth.
Add the grated zucchini to the wet ingredients and stir until evenly distributed.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula or large spoon until just combined. Do not overmix.
Fold in the nut-free chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs attached.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
4191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.1 g | 255% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2934 mg | 128% | |
| Total Carbohydrate | 606.2 g | 220% | |
| Dietary Fiber | 71.4 g | 255% | |
| Total Sugars | 311.2 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 500 mg | 38% | |
| Iron | 41.9 mg | 233% | |
| Potassium | 4124 mg | 88% | |
*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.
