Description
A moist quick bread featuring both cocoa powder and chocolate chips.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 1/2 cups grated zucchini, squeezed dry
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder. Set aside.
- In a large bowl, mix the granulated sugar and brown sugar. Add the eggs one at a time, beating well after each addition. Stir in the vegetable oil and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the grated zucchini and chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
- Squeeze as much liquid as possible from the grated zucchini for a less dense bread.
- You can substitute half of the chocolate chips with white chocolate chips for a different flavor.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30
- Sodium: 250
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
- Cholesterol: 40
Keywords: chocolate zucchini bread, double chocolate, quick bread, zucchini recipe, moist bread