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Chocolate Zucchini Bread

This Zucchini bread is decadently chocolatey but also super moist thanks to the swaps for part oil and brown sugar. It is important to use a natural processed cocoa powder like Match cocoa because the acidity in the cocoa reacts with the baking soda in the recipe for extra leavening. Once you shred the zucchini the recipe couldn't be simpler. 

Course Breakfast, Dessert, Snack
Keyword bread, breakfast, cocoa, easy, quick, quick bread, snack, zucchini

Ingredients

  • 1 cup all purpose flour
  • 1/2 cup sifted natural cocoa powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon salt
  • 2 whole eggs
  • 1/4 cup vegetable oil
  • 1/3 cup dark brown sugar
  • 1/3 cup white granulated sugar
  • 1 1/2 cups shredded zucchini about 1 medium
  • 1 bar chopped chocolate or two!
  • 1/4 cup cocoa nibs optional

Instructions

  1. Preheat the oven to 350. Grease a loaf pan and line it with parchment paper to avoid sticking. 

  2. Mix all of the dry ingredients together except for the cocoa nibs.

  3. Mix all of the wet ingredients together in a different bowl.

  4. Mix Both together just until combined.

  5. Spread the batter into the prepared pans and sprinkle the top with the cocoa nibs. These will add a nice crunch but they are optional if you don't enjoy them.

  6. Bake the bread for approximately 20 minutes or until a knife poked in the center comes of with just a few crumbs and not a wet batter. Be sure not to overbake it as you want it to be very moist.