Description
Double Chocolate Zucchini Bread is a moist, rich quick bread loaded with cocoa powder and chocolate chips, with shredded zucchini adding natural moisture and a touch of nutrition.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 1/2 cups shredded zucchini (moisture squeezed out)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet or dark chocolate chips
Instructions
- Preheat oven to 350 °F (175 °C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar.
- In another bowl, whisk together eggs, oil or melted butter, and vanilla until smooth.
- Stir the wet ingredients into the dry mixture until just combined—do not overmix.
- Fold in shredded zucchini and chocolate chips.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use finely shredded zucchini and squeeze well to avoid excess moisture.
- Add ½ cup chopped nuts or dried fruit for variation.
- Use dark chocolate chips for deeper flavor or adjust sugar to balance.
- Tent with foil if the top browns too quickly.
- Double the recipe and freeze a loaf for later use.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 17g
- Sodium: 170mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg