Description
Ultra-moist, fudgy chocolate loaf studded with melty chips and a hidden boost of zucchini. Easy to make, richly flavored, and perfect for breakfast, snacks, or dessert.
Ingredients
1 1/2 cups shredded zucchini, lightly squeezed
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs, room temperature
1/2 cup neutral oil (canola or avocado)
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup semisweet chocolate chips, divided
Optional: 1/2 cup chopped walnuts or pecans
Instructions
1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment.
2. Shred zucchini on a medium grater, then gently squeeze out excess moisture; measure 1 1/2 cups.
3. In a large bowl whisk flour, cocoa powder, baking soda, baking powder, and salt.
4. In a separate bowl whisk eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
5. Pour wet ingredients into dry and stir just until combined; do not overmix.
6. Fold in zucchini and 3/4 cup chocolate chips (and nuts if using).
7. Spread batter in the pan and smooth the top; sprinkle remaining chips over the surface.
8. Bake 55–65 minutes, until a toothpick at the center comes out with a few moist crumbs.
9. Cool in pan 10 minutes, then transfer to a rack to cool completely before slicing.
10. Slice with a serrated knife; serve warm or at room temperature.
11. Store airtight at room temperature 3 days, refrigerate up to 5 days, or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes