Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread is a moist, rich quick bread infused with shredded zucchini and studded with both cocoa powder and chocolate chips—perfect for a decadent breakfast treat or afternoon snack.

Why You’ll Love This Recipe

This bread strikes the ideal balance between indulgence and comfort. The zucchini keeps it moist and tender, while the double chocolate elements—cocoa in the batter and chocolate chips within—satisfy deep chocolate cravings. It’s simple to make, full of flavor, and great for gifting or enjoying with coffee.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All‑purpose flour
• Unsweetened cocoa powder
• Granulated sugar
• Eggs
• Vegetable oil or melted butter
• Shredded zucchini (excess moisture squeezed out)
• Baking soda and baking powder
• Salt
• Vanilla extract
• Semi‑sweet or dark chocolate chips

Directions

1. Preheat oven to 350 °F (175 °C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar.
3. In another bowl, whisk eggs with oil (or melted butter) and vanilla until smooth.
4. Stir wet ingredients into dry until just combined—do not overmix.
5. Fold in shredded zucchini and chocolate chips.
6. Pour batter into prepared pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

• Yield: 10–12 slices
• Prep time: 15 minutes
• Bake time: 50–60 minutes
• Cooling time: 10 minutes in pan + 30 minutes on rack
• Total time: Around 1¾ hours

Variations

• Nutty crunch: Stir in ½ cup chopped walnuts or pecans.
• Espresso boost: Add 1 tsp instant espresso powder for a mocha twist.
• Glazed top: Drizzle a simple chocolate or vanilla glaze over cooled bread.
• Spiced version: Add ½ tsp cinnamon or a pinch of chili powder for warmth.

Storage/Reheating

• Storage: Store cooled zucchini bread in an airtight container at room temperature for up to 4 days, or refrigerate for up to 5 days.
• Freezing: Wrap the loaf tightly in plastic and foil, then freeze for up to 2 months. Thaw at room temperature.
• Reheating: Slice and warm a piece in the microwave for 10–15 seconds, or toast slices lightly to freshen.

FAQs

Will I taste the zucchini in the bread?

No—the zucchini provides moisture without noticeable vegetable flavor; it blends seamlessly with the chocolate.

Should I peel the zucchini?

No need—just wash, shred finely, and squeeze to remove excess liquid.

Can I use whole wheat flour?

Yes—substitute up to half with whole wheat flour for added fiber. The texture will be denser.

What if my loaf sinks in the middle?

Ensure you don’t open the oven early, and verify your baking powder/soda are fresh. Slight sinking is normal.

Can I make muffins instead of a loaf?

Yes—fill a muffin tin and bake for 20–25 minutes, or until a tester comes out clean.

Can I add dried fruit?

Absolutely—stir in ½ cup raisins or dried cranberries for extra flavor.

Is it okay to use dark chocolate chips?

Yes—dark chips provide a more intense chocolate taste; adjust sugar to your preference.

Can I reduce sugar?

You can reduce the sugar by up to ½ cup, but the texture may become less tender.

Do I need to press the zucchini?

Yes—removing excess moisture ensures the batter sets properly and avoids sogginess.

Why does the crust get too dark?

If the crust browns too quickly, tent the top loosely with foil during the last 15 minutes of baking.

Conclusion

Double Chocolate Zucchini Bread is a moist, flavorful, and slightly sneaky treat that satisfies chocolate lovers while sneaking in a bit of veggie goodness. It’s easy to prepare, perfect for sharing, and delicious warm or at room temperature.

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