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Slice of double chocolate zucchini bread topped with chocolate chips

Double Chocolate Zucchini Bread

A quick and easy chocolate zucchini bread that combines rich flavors with healthy ingredients, perfect for a sweet treat kids will love.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup grated zucchini Squeeze out excess moisture for best results.
  • 1/2 cup vegetable oil
  • 2 large eggs Can be substituted with 1/4 cup applesauce or a flax egg for a vegan option.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour Can be substituted with a gluten-free flour blend.
  • 1/2 cup cocoa powder
  • 1/2 cup sugar Can reduce or substitute for a sugar alternative.
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda Ensure freshness for proper lifting.
  • 1/2 teaspoon salt
Mix-Ins
  • 1/2 cup chocolate chips Use dark chocolate or white chocolate for variations.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix together the grated zucchini, vegetable oil, eggs, and vanilla extract.
  3. In another bowl, combine the flour, cocoa powder, sugars, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the chocolate chips.
  6. Pour the batter into the prepared loaf pan.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Notes

Serve warm with butter, ice cream, or a drink. Store in an airtight container for up to 3 days, or wrap tightly for fridge (1 week) or freezer (3 months).