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Double Chocolate Zucchini Bread

A moist and delicious bread that combines rich chocolate flavor with hidden zucchini, perfect for the whole family.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cups Dutch process cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cups vegetable oil (or melted coconut oil)
  • 1 cup sugar (or brown sugar)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups shredded zucchini
Add-ins
  • 1 cup semisweet chocolate chips
  • optional nuts, spices (like cinnamon or nutmeg) Optional for added flavor and texture.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, combine the oil and sugar, and mix well.
  4. Add the eggs and vanilla to the sugar mixture and beat until combined.
  5. Stir in the shredded zucchini gently.
  6. Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
  7. Fold in the chocolate chips and any optional add-ins.
  8. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

This bread keeps well in an airtight container for up to 5 days at room temperature. To freeze, wrap tightly in plastic wrap and store for up to 3 months. Thaw on the counter or toast before serving. Tips: Don’t overmix the batter, grate zucchini finely for better integration, and feel free to add more chocolate chips or experiment with different add-ins.