Double Chocolate Zucchini Bread
This double chocolate zucchini bread is fudgy, moist and tastes like your favorite chocolate cake. AND no one will ever know it's packed with veggies!
Servings: 12 servings
Calories: 292kcal
Ingredients
- 1 cup sugar
- ½ cup vegetable oil, safflower, almond, or coconut oil
- 2 eggs
- 1 ½ teaspoons vanilla
- 1 ¼ cup flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- ⅛ teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 2 cups zucchini shredded, peeled or unpeeled
- 1 cup chocolate chunks or chocolate chips
Instructions
- Preheat oven to 350°F. Spray a 9x5-inch loaf pan with non-stick spray. If you prefer, you can also line the pan with parchment paper.
- In a large bowl, beat sugar and oil.
- Gradually add in eggs and vanilla.
- Combine dry ingredients.
- Add dry ingredients to wet ingredients and mix until just blended.
- Stir in zucchini and chocolate pieces or chips.
- Pour into prepared loaf pan and bake for 65-75 minutes or until toothpick in center comes out with just a few moist crumbs.
- Remove from oven and place on a wire rack.
- Cool 10-15 minutes in pan then remove from pan and place on a wire rack to cool completely.
Notes
STORE/FREEZE
Store the bread tightly wrapped at room temperature for 3 to 4 days. For longer storage, refrigerate it to keep it fresh and moist. Freeze the cooled loaf (or individual slices), wrapped tightly in plastic wrap and sealed in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving. For more recipe tips and variations see above.Nutrition
Calories: 292kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 28mg | Sodium: 157mg | Potassium: 190mg | Fiber: 2g | Sugar: 23g | Vitamin A: 88IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 2mg
