Why this bread is worth baking
-
The zucchini adds moisture and a tender crumb without tasting “vegetable-y.” RecipeTin Eats+2Sally’s Baking+2
-
Cocoa + chocolate chips make it rich, fudgy, chocolate cake‑like — but simpler, quicker, and as easy as a loaf. Kitchen Confidante®+1
-
It’s a great way to use summer zucchini or sneak extra veg into dessert — and even for those who dislike veggies, the chocolate masks it completely. RecipeTin Eats+1
Recipe Overview
-
Prep Time: ~ 15 minutes
-
Bake Time: ~ 50–60 minutes
-
Total Time: ~ 1 hour 15 minutes
-
Servings: ~ 8–10 slices
Ingredients
-
1 ½ to 2 cups shredded zucchini (about 1–2 medium zucchini) — packed slightly. Sally’s Baking+1
-
1 cup (125 g) all‑purpose flour Celebrating Sweets+1
-
½ cup (≈ 45–50 g) unsweetened cocoa powder Sally’s Baking+1
-
¾ teaspoon baking soda Celebrating Sweets+1
-
½ teaspoon baking powder Celebrating Sweets+1
-
½ teaspoon salt Celebrating Sweets+1
-
2 large eggs, room temperature Kitchen Confidante®+1
-
½ cup (120 ml) vegetable or canola oil (or light neutral oil) Allrecipes+1
-
⅔ – ¾ cup brown sugar (or a mix of brown + granulated) — to taste for sweetness & moisture Celebrating Sweets+1
-
1 teaspoon vanilla extract Kitchen Confidante®+1
-
~⅔ cup semi‑sweet chocolate chips (or more, optional) — for melty chocolate pockets Kitchen Confidante®+1
Optional:
-
¼ teaspoon ground cinnamon — adds a warm depth (works well with cocoa) Kitchen Confidante®+1
-
A pinch of espresso powder — to deepen the chocolate flavor (optional but effective) Sally’s Baking
