Chocolate Zucchini Bread
This rich, moist chocolate zucchini bread is packed with cocoa and zucchini for a bakery-quality texture that stays tender for days. Nobody will guess there are vegetables inside!
Equipment
- 9x5 inch loaf pan
- Mixing bowls
- Whisk and spatula
- Box grater or food processor
- Measuring cups and spoons
- Parchment paper (optional)
Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (sifted if lumpy)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 cups grated zucchini (about 2 medium, unpeeled)
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup chocolate chips (optional)
- 1/2 cup chopped walnuts or pecans (optional)
- 1 tbsp instant coffee granules (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and dust a 9x5-inch loaf pan with cocoa powder.
- In a large bowl, whisk together flour, cocoa, baking soda, salt, and cinnamon.
- In another bowl, combine zucchini, sugar, oil, eggs, vanilla, and buttermilk until just blended.
- Fold wet ingredients into dry ingredients until just combined. Batter should be thick and slightly lumpy. Fold in chocolate chips or nuts if using.
- Pour batter into prepared pan and smooth the top. Bake 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use medium zucchini (6–8 inches) for best texture. No need to peel or drain – the moisture helps create a tender crumb. Wrap leftovers well and store at room temperature up to 4 days, or freeze slices for 3 months.
Nutrition
Calories: 320kcalCarbohydrates: 52gProtein: 6gFat: 12gSaturated Fat: 4gCholesterol: 35mgSodium: 240mgFiber: 4gSugar: 32gCalcium: 40mgIron: 2.5mg
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