Decadent Double Chocolate Zucchini Bread
Indulge in the ultimate chocolate treat with this Decadent Double Chocolate Zucchini Bread! Perfectly moist and packed with flavor, this recipe combines rich cocoa powder, semi-sweet chocolate chips, and the natural moisture from freshly grated zucchini for a bread that’s as velvety as cake. Each bite is a harmonious balance of sweetness from a blend of granulated and brown sugars, warmth from a hint of cinnamon, and irresistibly gooey chocolate goodness. Made with simple ingredients and ready in just over an hour, this loaf bakes to perfection with a crackled top that’s too tempting to resist. Whether served as a comforting breakfast, a midday snack, or a dessert, this easy zucchini bread will satisfy your chocolate cravings and leave everyone begging for the recipe! Perfect for using up summer zucchini, it’s a must-bake for any chocolate lover.
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Recipe Information
Ingredients
- 2 cups zucchini (grated)
- 1.75 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 cups granulated sugar
- 0.25 cups light brown sugar
- 1 teaspoons baking soda
- 0.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 teaspoons ground cinnamon
- 2 large eggs
- 0.5 cups vegetable oil
- 0.25 cups plain Greek yogurt (or sour cream)
- 2 teaspoons vanilla extract
- 1 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and lightly dust it with cocoa powder, tapping out the excess. This will help prevent sticking.
Using a box grater, grate 2 cups of zucchini and set aside. You don’t need to peel the zucchini, but be sure to squeeze out excess moisture using a clean towel.
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Set the dry ingredients aside.
In a large mixing bowl, beat together the eggs, granulated sugar, and brown sugar until smooth and creamy.
Add the vegetable oil, plain Greek yogurt (or sour cream), and vanilla extract to the wet mixture, whisking until fully combined.
Gradually fold the dry ingredient mixture into the wet mixture using a rubber spatula. Be careful not to overmix; stir until just combined.
Gently fold the grated zucchini and chocolate chips into the batter until evenly distributed.
Pour the batter into the prepared loaf pan, smoothing out the top with a spatula.
Bake in the preheated oven for 50 to 55 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
Let the zucchini bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy! This bread is delicious on its own or served with a dollop of whipped cream.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 271 mg | 12% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 35.3 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 259 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
