Chocolate Zucchini Bread

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Chocolate Zucchini Bread

Chocolate Zucchini Bread is moist, delicious, and even healthy! It's incredibly easy to make and perfect for breakfast, a snack, or dessert.

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 338kcal

Author: Catherine McCord

Equipment

9x5 inch loaf pan (or 3 mini loaf pans)

Ingredients

1 cup all purpose flour
1 cup whole wheat flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1/2 cup vegetable or canola oil
2 large eggs, whisked
1 banana, mashed
1/2 cup honey
2 cups grated zucchini

Instructions

Preheat oven to 350° F.
In a bowl, combine the first 6 dry ingredients.
In a separate large bowl, beat the vanilla, oil, eggs, banana and honey until combined.
Slowly combine the dry ingredients into the wet then stir in the grated zucchini.
Pour the batter into a 9x5 inch loaf pan.
Bake for 45-50 minutes or until a toothpick comes out clean.
Cool for 10 minutes in the pan, then remove bread from the pan and cool completely.
Serve.

Notes

Storage/Freezing: Store your Chocolate Zucchini Bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It also freezes well; wrap it tightly in foil, placed in freezer bags labeled with the date and freeze for up to 3 months.

Grating Zucchini: No need to peel the zucchini before grating. You also don't need to strain the water out of the grated zucchini before adding it to the batter.

Don't Overmix: Stir the batter until just combined to avoid a dense loaf.

Cooling: Let the bread cool completely before slicing. This helps the bread hold together better.

Make Muffins: This quick bread batter can easily be used to make muffins. Bake at the same temperature for 18-20 minutes.

Nutrition