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Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened Dutch process cocoa powder (preferably E. Guittard Cocoa Rouge)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F and prepare a loaf pan with baking spray and parchment paper.
- Drain excess moisture from grated zucchini using paper towels.
- In a medium bowl, mix zucchini, sugars, eggs, oil, and vanilla until smooth.
- In a large bowl, whisk flour, cocoa powder, salt, baking soda, and baking powder.
- Combine wet and dry ingredients, then fold in most chocolate chips.
- Pour batter into the prepared pan and sprinkle reserved chocolate chips on top.
- Bake for 45-50 minutes; check doneness with a toothpick.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Ensure zucchini is drained adequately to prevent soggy bread.
Using high-quality cocoa powder enhances the flavor.
Adjust baking time if your oven runs cool for best results.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 14
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 2
- Protein: 3
- Cholesterol: 30