Double Chocolate Zucchini Bread
Indulge in the ultimate fusion of decadence and nutrition with this Double Chocolate Zucchini Bread recipe—a rich, moist loaf that proves vegetables and dessert can be the perfect match. This easy-to-make treat features an irresistibly tender crumb, thanks to the incorporation of freshly grated zucchini, which adds moisture while remaining completely undetectable in flavor. Packed with the deep, bold taste of cocoa powder and studded with semi-sweet chocolate chips, this bread is a chocolate lover’s dream. Ideal for breakfast, snack time, or dessert, this loaf comes together in under 20 minutes of prep time and serves as a delightful way to sneak some veggies into your day. Serve warm and enjoy its melt-in-your-mouth texture alongside a cup of coffee or a tall glass of milk. Whether for sharing or indulging solo, this Double Chocolate Zucchini Bread is sure to become your go-to baked treat!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.25 cups Light brown sugar, packed
- 0.5 cups Vegetable oil
- 2 whole Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Grated zucchini, packed and patted dry
- 0.75 cups Semi-sweet chocolate chips
- 2 tablespoons Milk (optional if batter is too thick)
Instructions
Preheat your oven to 350°F (175°C), and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs, one at a time, along with the vanilla extract, and mix until smooth.
Gently fold in the grated zucchini until evenly distributed.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix. If the batter appears too thick, you can add 1 to 2 tablespoons of milk to loosen it slightly.
Fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
Once baked, remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Slice and serve! Enjoy your Double Chocolate Zucchini Bread as a delicious snack or dessert.
Nutrition Facts
Calories |
3545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.8 g | 216% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 2870 mg | 125% | |
| Total Carbohydrate | 535.4 g | 195% | |
| Dietary Fiber | 60.7 g | 217% | |
| Total Sugars | 280.6 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 371 mg | 29% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 3278 mg | 70% | |
*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.
