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Double Chocolate Zucchini Bread

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Double Chocolate Zucchini Bread is a moist and rich quick bread loaded with cocoa powder, chocolate chips, and shredded zucchini for extra moisture, making it a deliciously indulgent way to sneak in some veggies.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini (lightly squeezed to remove excess moisture)
  • 1 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 together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.
  3. In a large mixing bowl, beat eggs, vegetable oil, granulated sugar, brown sugar, and vanilla until well combined.
  4. Fold in the grated zucchini.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in the chocolate chips.
  7. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle extra chocolate chips over the top if desired.
  8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean (a few melted chocolate bits are fine).
  9. Allow bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • For added richness, use dark chocolate chips.
  • Ensure zucchini is only lightly squeezed to maintain moisture in the bread.
  • This bread freezes well; wrap tightly and store for up to 3 months.
  • Serve slightly warm for melty chocolate goodness.

Nutrition

Keywords: double chocolate zucchini bread, chocolate zucchini loaf, moist chocolate bread

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