Rich Double Chocolate Zucchini Bread: A Moist Delight (Print Version)
Bake up rich Double Chocolate Zucchini Bread! This moist, tender loaf hides veggies in a decadent chocolate treat. Perfect for breakfast or dessert.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 70 minutes
Servings: 10-12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Dry Ingredients
01 -
2 cups (240g) all-purpose flour
02 -
1 cup (200g) granulated sugar
03 -
½ cup (100g) packed light brown sugar
04 -
½ cup (45g) unsweetened cocoa powder
05 -
1 teaspoon baking soda
06 -
½ teaspoon baking powder
07 -
½ teaspoon salt
08 -
1 teaspoon ground cinnamon
→ Wet Ingredients
09 -
2 large eggs
10 -
½ cup (120ml) vegetable oil
11 -
2 teaspoons vanilla extract
→ Fresh Produce & Chocolate
12 -
2 cups (about 2 medium) grated zucchini, gently squeezed of excess moisture
13 -
1 cup (170g) semi-sweet chocolate chips
14 -
½ cup (85g) milk chocolate chips
→ Optional Extras
15 -
½ cup chopped walnuts or pecans
16 -
¼ teaspoon cayenne pepper (for a hint of spice)
17 -
Flaky sea salt (for sprinkling on top)
# Instructions:
01 -
First things first, get that oven preheating to 350°F (175°C). Then, grease and flour a 9x5 inch loaf pan. This is where I always get flour everywhere, honestly. Grate your zucchini; no need to peel it! If it looks really wet, give it a gentle squeeze with a paper towel, but don't go overboard, we want that moisture in our Double Chocolate Zucchini Bread.
02 -
In a large bowl, whisk together your flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, salt, and cinnamon. Make sure everything is well combined; you don't want a pocket of just baking soda in your finished Double Chocolate Zucchini Bread. I love how the cocoa powder smells when it's mixed with the spices, so comforting!
03 -
In a separate, medium bowl, whisk your eggs, vegetable oil, and vanilla extract until they're nicely blended. This is a pretty straightforward step, but don't rush it. You want everything fully incorporated before it meets the dry stuff. I usually give it a good minute of whisking, just to be sure.
04 -
Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. This is where I always tell myself, "Don't overmix!" A few lumps are totally okay, even encouraged. Overmixing develops the gluten too much, and we want a tender, moist Double Chocolate Zucchini Bread, not a tough one, right?
05 -
Gently fold in your grated zucchini and both kinds of chocolate chips. Make sure they're distributed evenly throughout the batter. Sometimes I get a little too enthusiastic here and end up with chocolate chips all over the counter, but it's worth it for that decadent chocolatey bite in every slice of Double Chocolate Zucchini Bread.
06 -
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs, but not wet batter. The kitchen will smell absolutely incredible! Let it cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. That cooling time is crucial for the perfect slice.
# Notes:
01 -
Don't overmix the batter; a few lumps are totally fine and keep the bread tender.
02 -
This Double Chocolate Zucchini Bread freezes beautifully! Wrap slices tightly in plastic, then foil, and thaw on the counter.
03 -
If you're out of chocolate chips, chopped dark chocolate bars work just as well, maybe even better for a rustic vibe.
04 -
A sprinkle of flaky sea salt on top before baking really elevates the chocolate flavor in this Double Chocolate Zucchini Bread.
# Equipment Needed:
01 -
9x5 inch loaf pan
02 -
large mixing bowls
03 -
medium mixing bowl
04 -
whisk
05 -
rubber spatula
06 -
box grater
# Nutrition (Per Serving):
Calories: 350 kcal
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 6g