Description
This Double Chocolate Zucchini Bread is a delightful blend of rich chocolate, moist zucchini, and chocolate chips. Perfect for dessert or a sweet snack, it’s simple to prepare and always a hit!
Ingredients
Scale
- 1 1/2 cups all purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- 1 1/4 cups chocolate chips divided
Instructions
- Preheat the oven to 350°F (180°C) and grease an 8 1/2 x 4 1/2-inch baking tin. Line with parchment paper and set aside.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt. Whisk to combine and set aside.
- In another bowl, whisk together the milk, oil, eggs, and vanilla extract until well mixed.
- Add the wet ingredients to the dry ingredients, mixing with a silicone spatula until just combined. Fold in the shredded zucchini and 1 cup of chocolate chips.
- Pour the batter into the prepared baking tin and sprinkle with the remaining 1/4 cup of chocolate chips.
- Bake for 45 minutes or until cooked through. Let it cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Notes
Make sure the zucchini is well-drained to avoid excess moisture in the bread.
Store leftovers wrapped tightly at room temperature for up to 3 days or in the refrigerator for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg