Description
This Double Chocolate Zucchini Bread is a moist and rich twist on traditional zucchini bread, packed with cocoa powder and semi-sweet chocolate chips for an indulgent treat. Perfect for breakfast, snack, or dessert, this loaf combines the subtle moisture of shredded zucchini with deep chocolate flavor and a hint of cinnamon.
Ingredients
Scale
Dry Ingredients
- 1 and 1/2 cups (190g) all-purpose flour
- 1/2 cup (40g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
Main Mix-ins
- 1 and 1/2 cups (225g) shredded zucchini (about 1 medium zucchini)
- 1 cup (180g) semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Lightly grease a 9×5-inch loaf pan to ensure the bread doesn’t stick during baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Set this dry mixture aside.
- Combine Wet Ingredients: In a large bowl, whisk the vegetable oil, granulated sugar, packed brown sugar, eggs, and pure vanilla extract until the mixture is smooth and well combined.
- Incorporate Dry Ingredients: Gently stir the dry flour mixture into the wet ingredients until just combined. Be careful not to overmix to keep the bread tender.
- Add Zucchini and Chocolate Chips: Fold in the shredded zucchini and semi-sweet chocolate chips evenly through the batter to distribute moisture and flavor.
- Pour Batter into Pan: Pour the prepared batter into the greased loaf pan and spread it evenly to ensure even baking.
- Bake the Bread: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs remaining.
- Cool the Bread: Remove the loaf from the oven and let it cool in the pan for about 20 minutes. Then transfer the bread onto a wire rack to cool completely before slicing.
Notes
- Use a medium zucchini, shredded finely for best moisture absorption and texture.
- For an extra chocolatey taste, substitute semi-sweet chips with dark chocolate chips if desired.
- Ensure eggs are at room temperature for smoother batter consistency.
- Do not overmix the batter to avoid tough bread texture.
- Store leftover zucchini bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- If you don’t have cocoa powder, this recipe can be adapted to regular zucchini bread by omitting cocoa and chocolate chips and optionally increasing flour slightly.
