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To make this double chocolate zucchini bread, you need the following items: - 1 cup grated zucchini (about 1 medium zucchini) - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup semi-sweet chocolate chips - 1/4 cup walnuts or pecans, chopped (optional) Each ingredient plays a vital role. The zucchini adds moisture without a strong flavor. Sugar gives sweetness and helps the bread rise. Cocoa powder adds rich chocolate taste. Eggs bind the mix and help it rise. This bread serves about eight slices. Each slice has around: - Calories: 200 - Protein: 3g - Total Fat: 10g - Saturated Fat: 1g - Carbohydrates: 27g - Fiber: 2g - Sugar: 10g The nutritional benefits of zucchini make this bread a fun treat. You get fiber from both the zucchini and the whole grains. You can boost flavor and texture with these extras: - 1/4 cup chopped nuts (walnuts or pecans) - 1/2 cup dried cherries or cranberries - 1 teaspoon ground cinnamon for warmth - A splash of espresso for rich taste Adding these options can take your double chocolate zucchini bread to the next level. The nuts give a nice crunch. Dried fruits add sweetness and chewiness. {{ingredient_image_1}} First, wash the zucchini well. Grate it using a box grater or food processor. You need one cup of grated zucchini, which is about one medium zucchini. Place the grated zucchini in a bowl and add a pinch of salt. Let it sit for about ten minutes. This step helps to remove some moisture from the zucchini. After ten minutes, gently squeeze the zucchini to get rid of excess liquid. This keeps your bread from being too soggy. In a medium bowl, combine the dry ingredients. You will need one cup of all-purpose flour, half a cup of unsweetened cocoa powder, one teaspoon of baking soda, half a teaspoon of baking powder, and a quarter teaspoon of salt. Whisk them together until they mix well. In a large bowl, mix the wet ingredients. Combine half a cup of granulated sugar, half a cup of packed brown sugar, half a cup of vegetable oil, two large eggs, and one teaspoon of vanilla extract. Whisk this mixture until it is smooth and creamy. Slowly add the dry mix to the wet mix. Stir gently until just combined. Be careful not to overmix. Finally, fold in the grated zucchini, half a cup of semi-sweet chocolate chips, and nuts if you choose to use them. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper. Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake your bread in the preheated oven for 50 to 60 minutes. Check for doneness by inserting a toothpick in the center. It should come out clean or with a few moist crumbs. Once baked, take the bread out and let it cool in the pan for about 10 to 15 minutes. After that, transfer it to a wire rack to cool completely. Bake your Double Chocolate Zucchini Bread at 350°F (175°C). This temperature helps it cook evenly. The baking time is key too. Aim for 50 to 60 minutes. Use a toothpick to test. If it comes out clean or with a few moist crumbs, your bread is done. The secret to moist zucchini bread is the grated zucchini. Squeeze out some excess liquid, but don’t remove it all. This keeps the bread soft. Also, the oil adds moisture. Use vegetable oil for the best results. Remember, don’t overmix the batter. This keeps the bread light and fluffy. For intense chocolate flavor, use high-quality cocoa powder. Unsweetened cocoa adds depth. Adding semi-sweet chocolate chips enhances the taste too. You can even mix in dark chocolate for a richer flavor. Don’t forget to balance the sweetness with both granulated and brown sugar. This gives your bread that decadent touch. Pro Tips Use Fresh Zucchini: Fresh, young zucchini will yield the best texture and flavor. Avoid large zucchinis as they are often more watery and can lead to a soggy bread. Don’t Overmix: When combining your wet and dry ingredients, mix just until combined. Overmixing can lead to a dense and tough bread. Check for Doneness: Ovens can vary in temperature, so start checking your bread at the 50-minute mark. A toothpick should come out clean or with a few moist crumbs. Storage Tips: Store your zucchini bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze it for longer storage. {{image_2}} You can easily make this bread gluten-free. Just swap the all-purpose flour for a gluten-free blend. Look for a mix that has a good rise. These blends often contain starches that mimic wheat flour. Use a cup for cup ratio. This way, your bread stays moist and chocolatey. Want to change up the sweetness? Try using honey or maple syrup instead of granulated sugar. Adjust the amounts since these are liquid sweeteners. You can also use coconut sugar for a deeper flavor. This gives a nice caramel touch while keeping it healthy. Mix-ins can make your double chocolate zucchini bread even more exciting. Try adding nuts like walnuts or pecans for crunch. You can also use dried fruits like raisins or cherries. For extra chocolate, throw in more chocolate chips or try white chocolate. Each mix-in adds a new layer of flavor and texture. Keep your double chocolate zucchini bread fresh by wrapping it tightly in plastic wrap. Place it in an airtight container or a resealable bag. Store it at room temperature for up to three days. If you want to keep it longer, follow the freezing instructions below. To freeze your zucchini bread, let it cool completely. Once cooled, wrap it in plastic wrap, then aluminum foil. This double wrap helps prevent freezer burn. You can freeze it for up to three months. When you are ready to enjoy it, simply thaw it in the fridge overnight. To reheat your bread, slice off the amount you want. Warm the slices in the microwave for about 10-15 seconds. If you prefer a crispier texture, toast the slices in a toaster or a skillet on low heat. Enjoy your warm, decadent bread with a touch of butter or a sprinkle of powdered sugar! Yes, you can use frozen zucchini. Just make sure to thaw it first. After thawing, squeeze out the extra moisture. This step helps keep your bread from being too wet. Frozen zucchini can work well in this recipe. To check if your bread is done, use a toothpick. Insert it into the center of the loaf. If it comes out clean or with a few moist crumbs, your bread is ready. The baking time is about 50-60 minutes, but ovens can vary. So, keep an eye on it. If your bread turns out too dry, you can add a bit of moisture. Try serving it with butter or cream cheese. You can also warm it up slightly in the microwave. If you make it again, try adding an extra egg or a bit more oil. This can help keep it moist. This blog post covered how to make delicious chocolate zucchini bread. We listed key ingredients, shared step-by-step instructions, and offered helpful tips. You can explore tasty variations and learn how to store your bread properly. Baking this bread is fun and easy. You get a rich treat packed with nutrition. Enjoy experimenting with ingredients and flavors. Trust me, your taste buds will be happy! Keep these tips in mind, and your baking will shine.

Double Chocolate Zucchini Bread

A moist and delicious bread made with zucchini and rich chocolate flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1 cup grated zucchini
  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup semi-sweet chocolate chips
  • 0.25 cup walnuts or pecans, chopped (optional)

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
  • In a bowl, mix the grated zucchini with a pinch of salt and set it aside for about 10 minutes to release excess moisture. Afterward, squeeze the zucchini gently to remove some liquid.
  • In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined. Set it aside.
  • In a large mixing bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk together until sugary and creamy.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  • Fold in the grated zucchini, chocolate chips, and nuts (if using) until evenly distributed.
  • Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
  • Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Once baked, remove the bread from the oven and allow it to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.

Notes

Slice the bread and serve it warm with a dusting of powdered sugar on top. Pair with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat!
Keyword bread, chocolate, dessert, zucchini