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Ingredients
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- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the sugar, eggs, vegetable oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fold in the grated zucchini and chocolate chips, if using.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Ensure your zucchini is squeezed dry to prevent a soggy bread.
- For a richer chocolate flavor, use good quality cocoa powder and add chocolate chips.
- This bread can be stored at room temperature in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 35g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg