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Extra Moist Chocolate Zucchini Bread

A delightful and rich chocolate zucchini bread that is both indulgent and subtly healthy, making it a perfect treat for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups grated zucchini (about 1 medium zucchini) Use fresh zucchini for improved moisture.
  • 0.5 cups vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 0.5 cups unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cups chocolate chips (optional) For added richness.

Method
 

Preparation
  1. Wash and grate your zucchini using a box grater or food processor. Press out excess moisture using a paper towel.
  2. In a large mixing bowl, whisk together the vegetable oil, sugar, and eggs until well combined. Stir in the grated zucchini and vanilla extract.
  3. In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
  4. Gradually add the dry mix to the wet mixture, stirring until just combined. If using chocolate chips, fold them in at this point.
  5. Preheat your oven to 350°F (175°C), and grease a loaf pan. Pour the batter into the prepared pan.
Baking
  1. Bake for about 50-60 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving
  1. Slice and serve with whipped coconut cream or fresh berries for an added touch!

Notes

Store at room temperature for up to three days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to a week or freeze for up to three months.