Ingredients
2 medium zucchinis, grated
1 ½ cups all-purpose flour
½ cup cocoa powder
¾ cup sugar (white or brown)
2 large eggs
1 tsp baking soda
½ tsp baking powder
½ tsp salt
⅓ cup vegetable oil
1 tsp vanilla extract
⅔ cup chocolate chips (plus more for topping)
Optional: ½ cup chopped walnuts or pecans
Instructions
1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a large bowl, mix grated zucchini, eggs, oil, vanilla, and sugar.
3. In another bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
4. Add dry ingredients to wet and stir until just combined.
5. Fold in chocolate chips and optional nuts.
6. Pour batter into pan and top with extra chocolate chips.
7. Bake for 45–50 minutes, until a toothpick comes out mostly clean.
8. Cool 10 minutes in pan, then transfer to wire rack.
Notes
Don’t squeeze all moisture from zucchini—it keeps the bread fudgy.
Avoid overmixing for best texture.
Top with chocolate chips before baking for a glossy finish.
Try swapping half the oil for Greek yogurt or use flax eggs for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg