Double Chocolate Zucchini Bread
A moist, rich, and indulgent chocolate loaf made with grated zucchini and cocoa—perfect for breakfast, snack, or dessert. Foolproof and flexible.
Equipment
- 8×5" loaf pan
- Box grater
- Mixing bowls
- Spatula
- Whisk
- Measuring cups & spoons
- Cooling rack
- Oven
Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened natural cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ⅓ cup brewed coffee or warm water
- 3 large eggs
- ¼ cup softened butter or coconut oil for dairy-free
- ¾ cup maple syrup or brown sugar
- 1 tsp vanilla extract
- 1½ cups grated zucchini unpeeled
- ¾ cup semi-sweet or dark chocolate chips divided
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a standard 8×5" loaf pan with parchment paper.
- Grate zucchini using the fine side of a box grater. No need to peel or wring out the moisture.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Add in coffee, eggs, butter, maple syrup, and vanilla. Mix until smooth, but don’t overmix.
- Fold in grated zucchini and ½ cup of the chocolate chips until evenly combined.
- Pour batter into prepared loaf pan. Smooth the top and sprinkle remaining ¼ cup of chocolate chips over the surface.
- Bake for 45–50 minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (at least 30 minutes) before slicing.
Notes
Nutritional Info ( Per Slice )
- Carbohydrates: 35g
- Protein: 5g
- Fat: 15g
- Sugar: 18g
- Fiber: 3g
