Ingredients
Scale
- 1 cup finely grated zucchini (about 1 medium zucchini)
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil or applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Wash and finely grate the zucchini, then squeeze out excess moisture.
- Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
- In another bowl, whisk together granulated sugar, brown sugar, oil (or applesauce), eggs, and vanilla extract until smooth.
- Combine the wet mixture with the dry ingredients, stirring gently. Fold in zucchini and chocolate chips.
- Grease a 9×5-inch loaf pan and pour in the batter, smoothing the top.
- Bake for 50-60 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Make sure to squeeze out as much moisture from the zucchini as possible for the best texture.
- This bread can be stored at room temperature for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg