Double Chocolate Zucchini Bread is a deliciously moist and rich treat that combines the goodness of zucchini with the indulgence of chocolate. This recipe is perfect for breakfast, snack time, or even dessert. It’s a fantastic way to sneak in some veggies while satisfying your sweet tooth!
Why Make This Recipe
This recipe is a great choice for several reasons. First, it’s an excellent way to use up any excess zucchini you may have from your garden or the grocery store. Second, the combination of chocolate and zucchini creates a moist, flavorful bread that everyone will love. Lastly, it’s simple to make and requires basic ingredients, making it perfect for both beginner and experienced bakers.
How to Make Double Chocolate Zucchini Bread
Making Double Chocolate Zucchini Bread is easy and fun! Follow these straightforward steps to create this delightful treat.
Ingredients:
- 1 and 1/4 cups (155 grams) all-purpose flour, spooned & leveled
- 1/4 cup (20 grams) natural unsweetened cocoa powder, sifted
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon instant espresso powder (optional, but recommended)
- 1/4 teaspoon salt
- 1/2 cup (120 ml) vegetable or canola oil
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon pure vanilla extract
- 1 cup (125 grams) shredded zucchini, lightly packed
- 3/4 cup (140 grams) semi-sweet chocolate chips
Directions:
Preheat the oven to 350°F (175°C). Spray a 9×5 loaf pan with nonstick cooking spray and line it with parchment paper for easier removal if you like. Set aside.
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, ground cinnamon, espresso powder, and salt until well combined.
In another bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla extract until mixed well. Stir in the shredded zucchini.
Combine the wet ingredients with the dry ingredients and mix until just combined. Gently fold in the chocolate chips.
Pour the batter into the prepared loaf pan and spread it into one even layer.
Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and cool on a wire rack for 15-20 minutes. Then, carefully remove it from the pan and place it on the wire rack to cool completely. Once cooled, slice into pieces and enjoy!
How to Serve Double Chocolate Zucchini Bread
You can serve Double Chocolate Zucchini Bread warm or at room temperature. It’s great on its own, but you can also spread a bit of butter or cream cheese to add extra flavor. Pair it with a cup of coffee or tea for a delightful snack or breakfast!
How to Store Double Chocolate Zucchini Bread
To store your Double Chocolate Zucchini Bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. You can also place it in the refrigerator to extend its shelf life for about a week. For longer storage, slice the bread and freeze it in an airtight container or freezer bag for up to 3 months. Just thaw it before enjoying.
Tips to Make Double Chocolate Zucchini Bread
- Make sure to wring out excess moisture from the shredded zucchini with a clean towel or cheesecloth. This helps keep the bread from becoming too wet.
- Use high-quality chocolate chips for a rich chocolate flavor.
- Experiment with adding nuts or dried fruits for additional texture and taste.
Variation
You can customize this recipe by adding different kinds of chocolate chips, like dark chocolate or white chocolate. You could also try adding nuts like walnuts or pecans for a crunch. If you’re looking for a healthier option, substitute half of the all-purpose flour with whole wheat flour or add more zucchini!
FAQs
1. Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it and drain any excess water before adding it to the batter.
2. How do I know when the bread is done baking?
Insert a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, it’s done!
3. Can I make this recipe as muffins instead?
Absolutely! Simply pour the batter into a lined muffin tin and bake for about 20-25 minutes, or until a toothpick comes out clean.
Double Chocolate Zucchini Bread
Ingredients
Dry Ingredients
- 1 ¼ cups all-purpose flour, spooned & leveled
- ¼ cup natural unsweetened cocoa powder, sifted
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon instant espresso powder (optional, but recommended)
- ¼ teaspoon salt
Wet Ingredients
- ½ cup vegetable or canola oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon pure vanilla extract
- 1 cup shredded zucchini, lightly packed
- ¾ cup semi-sweet chocolate chips
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Spray a 9×5 loaf pan with nonstick cooking spray and line it with parchment paper.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, ground cinnamon, espresso powder, and salt until well combined.
- In another bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla extract until mixed well. Stir in the shredded zucchini.
- Combine the wet ingredients with the dry ingredients and mix until just combined. Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and spread it into one even layer.
Baking
- Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool on a wire rack for 15-20 minutes. Then, carefully remove from the pan and place on the wire rack to cool completely.
Serving
- Slice into pieces and enjoy warm or at room temperature, optionally spreading a bit of butter or cream cheese.
