Chocolate Zucchini Loaf Cake
A moist, rich chocolate loaf cake secretly packed with fresh zucchini for a perfectly tender crumb and deep chocolate flavor. Ideal for breakfast, dessert, or a midday treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 1/2 cups grated zucchini (squeezed dry)
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, whisk the sugars, eggs, oil, and vanilla until smooth.
- Fold the dry mixture into the wet mixture until just combined.
- Stir in the grated zucchini and chocolate chips gently.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick comes out with a few moist crumbs.
- Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Slice and serve as desired.
Notes
- Don’t skip squeezing the zucchini to avoid excess moisture.
- Sprinkle extra chocolate chips on top for added indulgence.
- This loaf tastes even better the next day.
- Store leftovers wrapped tightly for up to 3 days at room temperature.
Find it online: https://dishmio.com/chocolate-zucchini-loaf-cake/