Description
This incredibly moist and decadent Double Chocolate Zucchini Bread is an easy and delicious way to use fresh zucchini. Packed with rich chocolate flavor from both cocoa powder and chocolate chunks, it’s a crowd-pleasing treat perfect for breakfast, snacks, or dessert. The zucchini adds unparalleled moisture without any discernible vegetal taste, making it a hidden-veggie delight the whole family will love.
Ingredients
1 ¾ cups (220g) all-purpose flour
½ cup (45g) unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups (300g) granulated sugar
2 large eggs
½ cup (120ml) vegetable oil
¼ cup (60ml) milk
1 teaspoon vanilla extract
1 ½ cups (200g) grated zucchini (about 1 medium-large zucchini), excess moisture squeezed out
1 cup (170g) semi-sweet chocolate chips, plus more for topping
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and granulated sugar.
In a separate medium bowl, whisk together the eggs, vegetable oil, milk, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fold in the grated zucchini and chocolate chips.
Pour the batter evenly into the prepared loaf pan. Sprinkle a few extra chocolate chips on top, if desired.
Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Notes
Ensure zucchini is well-drained by squeezing out excess moisture. This is key for a moist, not mushy, bread.
For an even richer chocolate flavor, use dark chocolate chips or chunks.
Store cooled bread in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
- Prep Time: 15
- Cook Time: 60
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American