Description
A rich, moist loaf made with cocoa, chocolate chips, and shredded zucchini for incredible flavor and texture.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups shredded zucchini (squeezed dry)
- 1/2 cup buttermilk (or plain yogurt or milk)
- 1 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, cream butter and sugar until fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry.
- Gently fold in shredded zucchini and chocolate chips.
- Pour batter into pan, smooth the top, and bake for 55–65 minutes, until a toothpick comes out mostly clean.
- Cool 15 minutes in pan, then transfer to a wire rack to cool completely.
Notes
- Do not overmix to avoid a dense loaf.
- No need to peel zucchini—the skin blends in.
- For a vegan version, use flax eggs and coconut oil.
- Add a pinch of cinnamon or espresso powder for flavor depth.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 20g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Chocolate Zucchini Bread, Double Chocolate Zucchini Loaf, Moist Zucchini Bread with Cocoa, Chocolate Chip Zucchini Bread