Description
A moist, fudgy zucchini bread layered with cocoa and chocolate chunks. Ripe zucchini lends natural sweetness while cocoa powder adds depth. Perfectly tender and rich for breakfast or dessert.
Ingredients
2 cups grated zucchini
1 cup unsalted butter, melted
3/4 cup brown sugar
1/2 cup cocoa powder
1/4 cup granulated sugar
2 large eggs
1/2 cup buttermilk
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups all-purpose flour
1 cup semi-sweet chocolate chunks
1/2 teaspoon salt
Instructions
Preheat oven to 350°F (175°C). Grease a light-colored loaf pan
Grate zucchini and squeeze out excess liquid using a clean kitchen towel or cheesecloth
In a large bowl, whisk melted butter, brown sugar, granulated sugar, cocoa powder, eggs, buttermilk, baking powder, baking soda, and salt
Add flour in three batches, mixing thoroughly after each addition
Fold in chocolate chunks
Pour batter into prepared pan
Bake 60-70 minutes until a toothpick inserted in center comes out clean
Cool in pan 10 minutes before slicing
Notes
For plant-based version: use coconut oil instead of butter and substitute ground flaxseed (1 tbsp flaxseed + 3 tbsp water replaces 1 egg)
Use unsweetened cocoa powder for darkest chocolate flavor
Replace buttermilk with 1/2 cup non-dairy milk plus 1/2 tsp vinegar for tanginess
Cover with plastic wrap and store at room temperature for up to 3 days
- Prep Time: 25
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 24g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg