Baking · Cakes & muffins
Cocoa Zucchini Almond Loaf
A moist cocoa loaf with grated zucchini and almond meal, made for thin slices.
- Prep
- 20 min
- Cook & rest
- 110 min
- Total
- 130 min
- Servings
- 10
- Method
- Oven
MAKE IT YOUR PORTION
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Original recipe: 10 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
For part of a raw egg, beat it first, then weigh the amount you need.
FOR 10 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Zucchinigrated before squeezing250 g
- Almondsfinely ground200 g
- Cocoa powderunsweetened40 g
- Eggbeaten200 g
- Greek yogurtPlain, whole milk120 g
- Olive oilSalad or cooking oil50 g
- Granulated sugarGranulated60 g
- Baking powderDouble-acting, sodium aluminum sulfate8 g
- Vanilla extractPure extract5 g
- SaltTable salt2 g
Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.
STEP BY STEP
Let’s make it.
- Heat the oven to 350°F (175°C). Line a roughly 20 × 10 cm loaf tin. Squeeze the grated zucchini firmly in a clean cloth.
- Mix the almond meal, cocoa, baking powder and salt, breaking up the cocoa lumps. Whisk the eggs, yogurt, oil, sugar and vanilla separately.
- Combine the mixtures, fold in the zucchini and spread evenly in the loaf tin.
- Bake for 45–55 minutes, until the center is set and a skewer shows moist crumbs but no wet batter. Cover the top loosely with foil if needed.
- Cool in the tin for 10 minutes, then lift onto a rack and cool completely before cutting into 10 servings.
Kitchen notes
- The nutrition uses the zucchini weight before squeezing. This loaf is lightly sweetened and cocoa-forward.
- The total time includes approximately 45–55 minutes for cooling before slicing. A larger or deeper bake may need longer.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 14.3 g
- Fiber
- 4.2 g
- Carbs − fiber
- 10.1 g
- Protein
- 8.9 g
- Fat
- 18.1 g
- Energy
- 239 kcal
Calculated from USDA ingredient records, divided into 10 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗
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CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Cocoa Zucchini Almond Loaf
For 10 servings
Vegetables
- ZucchiniRaw, with skin250 g
Eggs & dairy
- EggRaw, whole, without shell200 g
- Greek yogurtPlain, whole milk120 g
Oils & fats
- Olive oilSalad or cooking oil50 g
Herbs & spices
- SaltTable salt2 g
Nuts & seeds
- AlmondsPlain200 g
Sauces & pantry
- Baking powderDouble-acting, sodium aluminum sulfate8 g
- Cocoa powderUnsweetened40 g
- Granulated sugarGranulated60 g
- Vanilla extractPure extract5 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/cocoa-zucchini-almond-loaf/
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