Chocolate Zucchini Bread
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 1x
- Category: Snack
Ingredients
Scale
Dry Ingredients
- 1¾ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup shredded zucchini (liquid removed; about 1 medium zucchini)
- ½ cup semisweet chocolate chips (plus more for topping)
- ½ cup packed brown sugar
Wet Ingredients
- 3 tablespoons unsalted butter (melted)
- ¼ cup maple syrup
- 2 large eggs
- 1 cup mashed banana
- 1 cup unsweetened plain almond milk
Instructions
- Preheat the oven to 350ºF and prepare a standard loaf pan by spraying it with non-stick cooking spray or lining it with parchment paper.
- Grate the zucchini using a coarse cheese grater, leaving the skin on. Squeeze out excess moisture from the grated zucchini until you have 1 cup.
- In a large bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, and shredded zucchini. Set aside.
- In another large bowl, use a hand mixer to cream together the brown sugar, melted butter, and maple syrup. Add the eggs and mashed banana, and mix well.
- Add the dry ingredients to the wet ingredients and mix until combined. Stir in the almond milk, then fold in the chocolate chips.
- Transfer the batter to the prepared loaf pan and bake for 30 minutes at 350ºF.
- Cover the bread with a tent of tin foil and bake for an additional 25-30 minutes until done.
- Check for doneness by inserting a toothpick into the bread – it should come out clean when it’s done.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
Notes
You can leave the skin on the zucchini for color and nutrition, but feel free to peel it if preferred.
