Moist Double Chocolate Zucchini Bread for Chocolate Lovers

Moist Double Chocolate Zucchini Bread for Chocolate Lovers

This Moist Double Chocolate Zucchini Bread combines chocolate and veggies for a rich and moist dessert, perfect for satisfying sweet cravings without guilt.

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Prep Time 15

Cook Time 1

Cooling Time 10

Total Time 1 25

Servings: 8 slices

Course: Bread

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

For the Batter

1 cup Shredded Zucchini Wring out excess liquid for best texture
1 cup Granulated Sugar
1/2 cup Brown Sugar
1/2 cup Oil Can be substituted with applesauce
2 large Eggs Use flax eggs for a vegan option
2 teaspoons Vanilla Extract
1 3/4 cups All-Purpose Flour Can be replaced with gluten-free blend
3/4 cup Dutch Process Cocoa Powder
1 teaspoon Baking Soda Ensure freshness
1/2 teaspoon Baking Powder Ensure freshness
1/2 teaspoon Salt
1 cup Chocolate Chips Dark chocolate for richer taste

Optional Additions

1/2 cup Nuts or Dried Fruits Optional for texture change
1 teaspoon Spices (Cinnamon or Nutmeg) Adds warm flavor

Equipment

Loaf pan
mixing bowls
whisk
spatula

Method

Step-by-Step Instructions for Double Chocolate Zucchini Bread

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a bowl, mix shredded zucchini, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth (2-3 minutes).
In another bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
Gradually mix the dry ingredients into the wet mixture until just combined.
Fold in chocolate chips gently to maintain the batter's texture.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, checking for doneness with a toothpick.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Store in an airtight container for up to 5 days. Freeze for up to 3 months wrapped tightly.