Double Chocolate Zucchini Bread

Why make this recipe

Double Chocolate Zucchini Bread is a delightful treat that combines two favorite flavors: chocolate and zucchini. This recipe is perfect for those who want to enjoy a sweet, chocolatey bread without feeling guilty. The zucchini adds moisture and helps keep the bread soft, while the cocoa powder and chocolate chips deliver rich chocolate flavor. It’s a great way to sneak in some veggies and make a delicious snack or breakfast. Plus, it’s easy to make and ideal for sharing with friends and family.

How to make Double Chocolate Zucchini Bread

Making Double Chocolate Zucchini Bread is simple and fun. Just gather your ingredients, follow the steps, and soon you will have a warm loaf ready to enjoy.

Ingredients:

• 1 ¾ cups all-purpose flour
• ⅓ cup unsweetened Dutch processed cocoa powder
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 1 ¼ cup granulated sugar
• 2 large eggs (at room temperature)
• ½ cup unsalted butter (melted)
• 2 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup semisweet chocolate chips

Directions:

1. Preheat the oven to 325°F. Lightly grease a 9×5-inch loaf pan.
2. In a medium bowl, combine the flour, cocoa, baking soda, and salt. Whisk well to combine.
3. In a separate large bowl, combine the sugar and eggs. Whisk until well blended. Add the melted butter and vanilla; beat until combined. Stir in the grated zucchini.
4. Add the flour mixture to the zucchini mixture and whisk just until moistened. Gently fold in the chocolate chips.
5. Transfer the batter to the prepared pan and bake for 60-80 minutes, until a toothpick inserted near the center comes out clean.
6. Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.

How to serve Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread is delicious on its own or served with a pat of butter. You can slice it thick or thin, depending on how you like it. It is great for breakfast, a snack, or dessert. You can even serve it with a scoop of ice cream or whipped cream for a special treat.

How to store Double Chocolate Zucchini Bread

To keep your Double Chocolate Zucchini Bread fresh, wrap it tightly in plastic wrap or aluminum foil. Store it at room temperature for up to 3 days. If you want to keep it longer, you can freeze it. Wrap it well and place it in an airtight container or freezer bag. It will stay good in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it at room temperature or warm it slightly in the oven.

Tips to make Double Chocolate Zucchini Bread

• Make sure the zucchini is well grated and squeezed to remove excess moisture.
• Use room temperature eggs for better mixing.
• For a richer flavor, try using dark chocolate chips.
• Add nuts, such as walnuts or pecans, for extra texture and flavor.
• Check the bread a few minutes early to ensure it doesn’t overbake.

Variation

You can try substituting half of the all-purpose flour with whole wheat flour for a healthier option while still keeping the delicious chocolate flavor. You can also add spices like cinnamon or nutmeg for an extra kick.

FAQs

Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure the blend includes xanthan gum for the best results.

Can I use frozen zucchini?
Yes, frozen zucchini works well. Just make sure to thaw it and squeeze out excess water before using it in the recipe.

Can I substitute the eggs?
If you need an egg substitute, you can use 1/4 cup of applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). This will help bind the ingredients together.

Double Chocolate Zucchini Bread

A delightful recipe combining chocolate and zucchini for a moist, rich bread perfect for breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1.75 cups all-purpose flour Can substitute with whole wheat flour for a healthier option.
• 0.33 cup unsweetened Dutch processed cocoa powder
• 1.5 teaspoons baking soda
• 0.5 teaspoon salt

Wet Ingredients

• 1.25 cups granulated sugar
• 2 large eggs (at room temperature) Use room temperature for better mixing.
• 0.5 cup unsalted butter (melted)
• 2 teaspoons vanilla extract
• 2 cups grated zucchini Make sure to squeeze out excess moisture.

Mix-ins

• 1 cup semisweet chocolate chips For a richer flavor, dark chocolate chips can be used.

Method

 

Preparation

1. Preheat the oven to 325°F (163°C). Lightly grease a 9×5-inch loaf pan.
2. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk well to combine.
3. In a separate large bowl, combine the sugar and eggs. Whisk until well blended.
4. Add the melted butter and vanilla to the egg mixture; beat until combined. Stir in the grated zucchini.
5. Add the flour mixture to the zucchini mixture and whisk just until moistened. Gently fold in the chocolate chips.

Baking

1. Transfer the batter to the prepared pan and bake for 60-80 minutes, until a toothpick inserted near the center comes out clean.
2. Cool the bread in the pan for 20 minutes, then transfer it to a wire rack to cool completely.

Serving

1. Double Chocolate Zucchini Bread is delicious on its own or served with a pat of butter. It can also be enjoyed with ice cream or whipped cream.

Notes

To keep the bread fresh, wrap it tightly in plastic wrap or aluminum foil. Store it at room temperature for up to 3 days. If freezing, wrap well and store in an airtight container for up to 3 months. Thaw at room temperature or warm in the oven before serving. Tips include ensuring well grated zucchini, using room temperature eggs, and possibly adding nuts for extra texture.

Naya Lucas