Description
A decadent chocolate bread infused with shredded zucchini, perfect for breakfast or tea time.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder (unsweetened)
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 large eggs (at room temperature)
- 1/4 cup unsalted butter (melted and slightly cooled)
- 1/4 cup vegetable oil or melted coconut oil
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups packed shredded zucchini
- 1 cup semisweet chocolate chips, divided (3/4 cup mixed into batter, 1/4 cup for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and sea salt.
- In a separate bowl, beat the eggs, then add melted butter, oil, brown sugar, and vanilla extract. Stir in shredded zucchini.
- Gradually combine the dry mixture into the wet mixture, stirring until just combined.
- Fold in 3/4 cup of chocolate chips.
- Pour the batter into the prepared loaf pan and sprinkle the remaining 1/4 cup of chocolate chips on top.
- Bake for 55-60 minutes, checking doneness with a toothpick.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Don’t squeeze the zucchini to keep the moisture, and feel free to add nuts or spices for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg