Description
A decadent, moist dessert combining Dutch process cocoa and semisweet chocolate chips with zucchini for hidden nutrition. Quick to make, it features a tender crumb and rich chocolate flavor, perfect for breakfast or snacks.
Ingredients
1 cup all-purpose flour
1/2 cup Dutch process cocoa or unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs, at room temperature
1/4 cup unsalted butter, melted and slightly cooled
1/4 cup canola or vegetable oil, or melted coconut oil
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups packed shredded zucchini (squeeze out excess moisture)
1 cup semisweet chocolate chips, divided
Instructions
Preheat oven to 350°F and grease a 9×5-inch loaf pan with nonstick spray or a thin layer of butter. Shred zucchini and squeeze excess moisture using a dish towel or paper towel roll.
In a medium bowl, whisk together flour, cocoa, baking soda, and salt until smooth.
In a large bowl, combine eggs, melted butter, oil, brown sugar, and vanilla. Mix gently with a spatula until smooth.
Fold shredded zucchini and half the chocolate chips into the wet ingredients.
Pour batter into the prepared pan and sprinkle remaining chocolate chips on top. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before slicing.
Notes
Line the loaf pan with parchment paper for clean slices. Always wring out zucchini thoroughly to prevent sogginess. Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 19g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 31mg