A combination of shredded zucchini and buttermilk adds both moisture and a nutritious boost to this easy quick bread recipe, while keeping the saturated fat to a minimum. It has a rich, chocolaty flavor that’s delicious enough to stand on its own, or spread it with a bit of cream cheese for a slightly more indulgent treat.
PrintChocolate Zucchini Bread
Our chocolate zucchini bread recipe combines shredded zucchini and buttermilk to create a satisfying, chocolaty treat without the fat and calories of chocolate cake.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (16 servings) 1x
- Category: Baking
- Cuisine: American
Ingredients
- 1–1/2 cups shredded zucchini
- 1–1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1–1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 2 large eggs
- 1/3 cup canola oil
- 1/4 cup buttermilk
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350°F and generously grease a standard loaf pan.
- Place the shredded zucchini in cheesecloth or a fine mesh strainer and squeeze or press out any excess liquid. Set aside.
- Thoroughly combine the flour, cocoa powder, baking powder, baking soda and salt in a mixing bowl.
- In separate bowl, whisk the sugar, eggs, oil, buttermilk and vanilla until smooth and creamy. Slowly add the dry ingredients and mix until well incorporated, then stir in the zucchini.
- Transfer the batter to the prepared loaf pan and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer to a cooling rack for 15 to 20 minutes before slicing.
Nutrition
- Calories: 134
- Sugar: 10g
- Sodium: 203mg
- Fat: 5g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2.5g
- Cholesterol: 23mg
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