Description
A moist and rich double chocolate bread made with shredded zucchini, perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 1 cup zucchini, shredded
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- Pinch of salt
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup oil (canola or melted coconut)
- 1 cup chocolate chips (semi-sweet or dark)
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- Wash and shred the zucchini using a box grater. Squeeze out excess moisture if necessary.
- In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, beat together the eggs, sugar, brown sugar, oil, and vanilla until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently to combine.
- Fold in the shredded zucchini and chocolate chips until just combined.
- Pour the batter into the prepared loaf pan and smooth it out. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let it sit in the pan briefly, then transfer it to a wire rack to cool completely before slicing.
Notes
For serving, try adding whipped cream or ice cream on top. Store in an airtight container for up to 3 days at room temperature.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg