Ingredients
Scale
- 1 ¾ cups (227 g) all-purpose flour
- ⅓ cup (30 g) unsweetened dutch processed cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 ¼ cup (250 g) granulated sugar
- 2 large eggs, at room temperature
- ½ cup (113 g) unsalted butter, melted
- 2 teaspoons vanilla extract
- 2 cups (280 g) grated zucchini
- 1 cup (170 g) semisweet chocolate chips
Instructions
- Preheat the oven to 325F and lightly grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, cocoa, baking soda, and salt.
- In a large separate bowl, whisk the sugar and eggs until well blended. Add the melted butter and vanilla, mixing until combined, then stir in the zucchini.
- Add the dry ingredients to the wet mixture and whisk just until moistened. Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and bake for 60-80 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
Notes
For best results, ensure the grated zucchini is well-drained to avoid excess moisture.
Feel free to substitute half of the all-purpose flour with whole wheat flour for added nutrition.
Store any leftovers in an airtight container at room temperature for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.