This chocolate zucchini bread is a fantastic way to use up excess zucchini from your garden. It is incredibly moist, rich, and chocolatey, making it a popular treat for kids and adults alike. The addition of grated zucchini adds a subtle sweetness and keeps the bread extra moist. Enjoy a slice for breakfast or as a delightful dessert.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- 1/2 cup milk chocolate chips
- 1/2 cup semi-sweet chocolate chips
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, combine the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Mix well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the grated zucchini and chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
