Double Chocolate Zucchini Bread is the kind of recipe that makes you forget it’s packed with vegetables. Moist, rich, and loaded with deep chocolate flavor, it’s perfect for breakfast, dessert, or an anytime chocolate craving. The zucchini keeps the bread incredibly tender, while cocoa powder and chocolate chips make it taste like the love child of a brownie and a cake. Best of all, it’s easy to whip up and a guaranteed crowd-pleaser.

Why You’ll Love Double Chocolate Zucchini Bread

This bread is a win-win—you get your chocolate fix and sneak in a veggie boost without anyone noticing. It’s super moist but never soggy, thanks to the shredded zucchini, and the double chocolate combination makes it feel decadent. Serve it warm so the chocolate chips are melty and gooey, and you’ll understand why it disappears so quickly.

Chef’s Pro Tips for Perfect Results

• Squeeze excess moisture from the zucchini so the bread isn’t too wet.
• Use good-quality cocoa powder for a deeper, richer chocolate flavor.
• Fold in chocolate chips at the end so they stay intact.
• Don’t overmix the batter—stir until just combined for a tender crumb.

Ingredients

1. 1 1/2 cups all-purpose flour
2. 1/2 cup unsweetened cocoa powder
3. 1 teaspoon baking soda
4. 1/2 teaspoon baking powder
5. 1/2 teaspoon salt
6. 1/2 teaspoon cinnamon (optional, for warmth)
7. 2 large eggs
8. 1/2 cup vegetable oil
9. 1/2 cup granulated sugar
10. 1/2 cup brown sugar, packed
11. 1 teaspoon vanilla extract
12. 1 1/2 cups shredded zucchini, squeezed dry
13. 3/4 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
3. In a large mixing bowl, beat eggs, oil, granulated sugar, brown sugar, and vanilla until combined.
4. Stir in zucchini.
5. Add dry ingredients to wet ingredients and stir gently until just combined.
6. Fold in chocolate chips.
7. Pour batter into the prepared loaf pan and sprinkle extra chocolate chips on top.
8. Bake 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean (a little melted chocolate is fine).
9. Cool in the pan for 10 minutes before transferring to a wire rack.

Texture & Flavor Secrets

The zucchini melts into the batter, adding moisture without a detectable flavor, while the cocoa powder and chocolate chips bring intense chocolate richness. The cinnamon, if used, adds a subtle warmth that pairs beautifully with chocolate.

How to Serve Double Chocolate Zucchini Bread

• Warm with butter for breakfast.
• With ice cream for a dessert-worthy treat.
• To-go slices wrapped for lunchboxes or snacks.

Creative Leftover Transformations

• Chocolate bread pudding—cube bread and bake in a custard mixture.
• French toast—dip slices in egg mixture and cook for a sweet breakfast twist.
• Layered dessert—use slices in a trifle with whipped cream and berries.

Additional Tips

• You can make muffins with the same batter—bake for 18–22 minutes.
• Swap part of the all-purpose flour for whole wheat for a heartier loaf.
• Freeze cooled slices individually for quick treats.

Make It a Showstopper (Presentation Ideas)

Serve thick slices on a wooden board, dust lightly with powdered sugar, and scatter a few chocolate chips around for a rustic, bakery-style vibe.

FAQ’s

1. Do I have to peel the zucchini?
   No, the skin is thin and blends right in.
2. Can I make it dairy-free?
   Yes, use dairy-free chocolate chips.
3. Can I reduce the sugar?
   Yes, though it will slightly affect texture and sweetness.
4. Can I use frozen zucchini?
   Yes, just thaw and squeeze well before using.
5. Why is my bread dense?
   Likely from overmixing—stir gently once the flour is added.
6. What’s the best cocoa powder to use?
   Unsweetened Dutch-process gives a richer color and flavor.
7. Can I add nuts?
   Absolutely—walnuts or pecans add crunch.
8. Does it taste like zucchini?
   Not at all—it tastes purely of chocolate.
9. Can I make it gluten-free?
   Yes, use a 1:1 gluten-free baking flour.
10. How long will it keep?
    Up to 4 days at room temperature or 3 months in the freezer.

Conclusion

Double Chocolate Zucchini Bread is moist, rich, and deeply chocolatey with the added bonus of hidden veggies. Whether for breakfast, dessert, or a sweet snack, it’s a versatile recipe you’ll want in your baking rotation.

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