Zucchini Chocolate Loaf

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Image of recipe: Zucchini Chocolate Loaf

Category: baked goods

Yield: 4 servings

Calories/serving: 375

Preparation time: 60 minutes

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  • 12oz zucchini, grated
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa, sifted
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 eggs
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 cup milk chocolate chips


Preheat your oven to 350°F (175°C) and grease a loaf pan.

In a mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup sifted cocoa, 1 1/2 teaspoons baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg.

In another mixing bowl, beat 2 eggs with 1 cup white sugar until light and fluffy. Gradually beat in 1/2 cup vegetable oil and 2 teaspoons vanilla extract.

Fold in the grated zucchini into the wet mixture until evenly distributed.

Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

Fold in 1/2 cup milk chocolate chips.

Pour the batter into the prepared loaf pan.

Bake in the preheated oven for about 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire cooling rack to cool completely.


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