Ingredients
Scale
- ½ cup (118ml) vegetable oil
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (40g) unsweetened cocoa powder
- 1 cup (124g) all-purpose flour
- 1 ½ cups (152g) shredded zucchini
- 1 cup (170g) chocolate chips (plus more for topping)
Instructions
- Preheat oven to 350°F. Spray an 8×4-inch loaf pan with nonstick cooking spray.
- In a large bowl, combine oil, brown sugar, granulated sugar, eggs, and vanilla. Stir until well mixed.
- Add cinnamon, baking soda, baking powder, salt, and cocoa powder to the mixture, stirring to combine.
- Mix in the flour, then fold in the shredded zucchini. Finally, stir in the chocolate chips.
- Pour the batter into the prepared loaf pan, topping with additional chocolate chips. Bake for about 45-55 minutes, or until a toothpick comes out with a few crumbs.
- Allow the bread to cool for at least 10 minutes before slicing. Store the bread covered at room temperature for up to 3 days.
Notes
For best results, use freshly shredded zucchini.
Add nuts or dried fruit for extra flavor and texture if desired.
This bread can also be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.