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