Zucchini Choco Chip Bread
Indulge in the perfect balance of wholesome and decadent with this moist and rich Zucchini Choco Chip Bread. This easy-to-make recipe combines the subtle sweetness of grated zucchini with a deep chocolatey base, thanks to a touch of unsweetened cocoa powder, for a sneaky way to enjoy vegetables in dessert form. Packed with semi-sweet chocolate chips and a hint of warm cinnamon, every slice bursts with flavor and irresistible texture. Ready in just over an hour, this quick bread is a wonderful choice for a cozy breakfast, an afternoon snack, or a delightful dessert. Whether served fresh out of the oven or preserved for later, this treat is sure to satisfy your chocolate cravings while sneaking in some goodness. Perfect for family gatherings, coffee breaks, or meal prep, this zucchini bread is as versatile as it is delicious!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.5 cup Vegetable oil
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Zucchini, grated
- 0.75 cup Semi-sweet chocolate chips
- 2 tablespoons Milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk until smooth and well combined.
Add the eggs, one at a time, to the sugar mixture, whisking well after each addition. Stir in the vanilla extract.
Fold in the grated zucchini, ensuring it is evenly distributed throughout the mixture.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Stir in the semi-sweet chocolate chips and milk to create a moist batter.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve. Store leftovers in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
Nutrition Facts
Calories |
3710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.1 g | 207% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 2884 mg | 125% | |
| Total Carbohydrate | 572.5 g | 208% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 326.8 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 370 mg | 28% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 2483 mg | 53% | |
*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.
