Description

This Double Chocolate Zucchini Bread is a moist and rich treat that combines the goodness of grated zucchini with the indulgence of cocoa and chocolate chips. Perfect for a breakfast snack or an afternoon dessert, it’s a delicious way to sneak some veggies into your diet while satisfying your chocolate cravings.

Ingredients

Scale

Dry Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Wet Ingredients

1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini

Add-ins

1 cup semi-sweet chocolate chips

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan to prevent the bread from sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and ground cinnamon until well combined. Set aside.
Combine Wet Ingredients: In a large bowl, beat the melted unsalted butter with granulated sugar and packed light brown sugar until the mixture is smooth and well combined.
Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to incorporate fully. Then stir in the vanilla extract for flavor.
Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the bread tender.
Fold in Zucchini and Chocolate Chips: Gently fold in the grated zucchini and semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.
Pour Batter and Smooth Top: Pour the batter into the prepared loaf pan, smoothing the top evenly with a spatula for uniform baking.
Bake the Bread: Bake in the preheated oven for 55 to 65 minutes. Check doneness by inserting a toothpick into the center— it should come out clean or with a few moist crumbs.
Cool Before Serving: Let the bread cool in the pan on a wire rack for 15 minutes, then remove it from the pan to cool completely before slicing and serving.

Notes

Ensure zucchini is grated finely to blend well with the batter and prevent large chunks.
You can substitute semi-sweet chocolate chips with dark chocolate chips for a more intense chocolate flavor.
To keep the bread moist, do not overbake; start checking for doneness at 55 minutes.
This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Bread, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/10 of loaf)
Calories: 210
Sugar: 15g
Sodium: 210mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 3g
Cholesterol: 55mg

Keywords: Zucchini bread, double chocolate, chocolate zucchini bread, moist bread, chocolate dessert, healthy chocolate bread