Double Chocolate Zucchini Bread

If you’re looking for a sweet, indulgent treat that sneaks in some healthy vegetables, this Double Chocolate Zucchini Bread is the perfect recipe! With the addition of cocoa powder and chocolate chips, it’s a decadent twist on the classic zucchini bread. The zucchini adds moisture to the bread, making it rich and soft, while the chocolate makes it a delightful dessert or snack. Perfect for using up extra zucchinis from the garden, this bread is as delicious as it is nutritious.


Ingredients:

  • 1 1/2 cups shredded zucchini
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

Directions:

  1. Preheat the Oven
    Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure the bread doesn’t stick.
  2. Prepare Dry Ingredients
    In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. Mix Wet Ingredients
    In a large bowl, beat together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth and well combined.
  4. Combine Wet and Dry Ingredients
    Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in a denser bread.
  5. Add Zucchini and Chocolate Chips
    Gently fold in the shredded zucchini and chocolate chips. The zucchini will add moisture to the batter, while the chocolate chips provide a rich, gooey texture.
  6. Bake
    Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few crumbs.
  7. Cool and Serve
    Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy!

Tips for Success:

  • Shredding Zucchini: Be sure to squeeze out any excess moisture from the shredded zucchini before adding it to the batter. This will help prevent the bread from becoming too soggy.
  • Chocolate Chips: Feel free to use dark chocolate, semi-sweet, or even milk chocolate chips, depending on your preference.
  • Storage: This zucchini bread stays fresh for several days. Store it in an airtight container at room temperature, or refrigerate it for longer shelf life.
  • Freezing: You can freeze slices of this bread to enjoy later. Just wrap individual slices in plastic wrap and store in a freezer-safe bag.

Why You’ll Love This Recipe:

  1. Double Chocolate Delight: The rich cocoa powder combined with chocolate chips gives this zucchini bread an irresistible double chocolate flavor.
  2. Moist and Tender: The zucchini adds moisture and helps keep the bread soft and tender for days after baking.
  3. Perfect for Any Time of Day: Whether it’s a breakfast treat, afternoon snack, or dessert, this bread is versatile and satisfying.
  4. Sneaky Veggies: It’s a great way to sneak in vegetables, especially for picky eaters who might not otherwise enjoy zucchini.
  5. Easy to Make: With just a few simple steps, this recipe comes together quickly and is perfect for both beginners and experienced bakers alike.

Conclusion:

This Double Chocolate Zucchini Bread is a perfect blend of indulgence and healthy ingredients. The addition of zucchini makes it moist and tender, while the double chocolate flavor makes it a true treat. Whether you’re using up extra zucchini or simply craving something chocolatey, this bread is sure to satisfy your sweet tooth! Enjoy it fresh out of the oven or toasted with a bit of butter for an extra treat.

Print
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Double Chocolate Zucchini Bread


  • Author: Sarah
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (8-10 slices) 1x

Description

This Double Chocolate Zucchini Bread is a deliciously moist and rich treat, with the perfect balance of chocolatey goodness and the health benefits of zucchini. The chocolate chips melt into the bread, giving it a gooey texture, while the zucchini adds moisture and a subtle flavor, making this a decadent yet somewhat healthy indulgence. Perfect for breakfast or dessert!


Ingredients

Scale
  • 1 1/2 cups shredded zucchini
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

Instructions

  • Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  • In a medium-sized bowl, combine the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  • In a separate large bowl, beat together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  • Gently fold in the shredded zucchini and chocolate chips, ensuring the zucchini is evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf pan and spread it evenly.
  • Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • You can use a paper towel to squeeze out excess moisture from the zucchini before adding it to the batter to avoid an overly wet mixture.
  • For a slightly healthier version, you can substitute the vegetable oil with applesauce.
  • This bread can be stored at room temperature for 2-3 days or refrigerated for longer freshness.
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes

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