Description
A moist, fudgy quick bread that hides vegetables in a chocolatey treat. This recipe requires only one bowl for mixing, making cleanup easy and prep time minimal.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups grated zucchini
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper.
- Wash and trim zucchini, then grate using the large holes of a box grater. Do not squeeze out the liquid.
- In a large mixing bowl, whisk together vegetable oil, sugar, and eggs until smooth. Whisk in vanilla extract.
- Add flour, cocoa powder, baking soda, baking powder, and salt to the wet mixture. Stir gently until just combined; do not overmix.
- Fold in the grated zucchini and chocolate chips until evenly distributed.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Do not squeeze the water out of the zucchini, as it provides necessary moisture. Use medium zucchini for best texture. For gluten-free, use a 1-to-1 gluten-free flour blend. For vegan, use flax eggs and dairy-free chocolate chips. Store at room temperature for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 55-65 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of the
- Calories: 210
- Sugar: 20
- Sodium: 180
- Fat: 9
- Saturated Fat: 1
- Carbohydrates: 32
- Fiber: 2
- Protein: 3
Keywords: chocolate zucchini bread, quick bread, one bowl recipe, moist zucchini bread, easy breakfast, gluten-free option, vegan option