Chocolate Zucchini Bread
Moist, rich, and just the right amount of fudgy, this Chocolate Zucchini Bread is a sneaky-delicious way to use up summer squash. You won’t even taste the veggies—just a deep chocolate flavor with a tender crumb that makes it irresistible for breakfast or dessert.
Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 1 hour 5 min
Servings: 10
Ingredients:
3 cups zucchini, grated
1 ¾ cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 ½ tsp baking soda
½ tsp salt
2 tsp vanilla essence
1 ¼ cups white sugar
2 eggs
7 tbsp melted unsalted butter
10 oz chopped dark chocolate
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Instructions:
Preheat the oven to 350 degrees Fahrenheit.
Grease the loaf pan.
Add salt, baking soda, cocoa, and flour to the bowl and combine well.
Add sugar and eggs in another bowl and combine well. Then, add vanilla and butter and whisk to combine. Add egg mixture to the flour mixture and combine well. Fold in chocolate and zucchini and stir well.
Place the mixture to the loaf pan and bake for 45 minutes.
Serve!
Nutrition:
Calories 437, Carbohydrate 61g, Fat 19g, Protein 6g, Fiber 3g, Sugar 36g
Cooking Tips:
Grate the zucchini finely and squeeze out excess moisture to avoid soggy bread.
Use a mix of cocoa powder and chocolate chips for a richer, layered chocolate flavor.
Don’t overmix the batter—just stir until combined for a perfectly tender texture.
Serving Suggestions:
Top with a drizzle of chocolate & some sliced almonds.
Add a scoop of vanilla ice cream for a decadent dessert.
Slice and toast it lightly for an indulgent mid-morning snack with coffee.
I hope this chocolatey loaf brings a little joy to your kitchen! Let me know how it turns out in the comments—I'd love to hear from you!
