Double Chocolate Zucchini Bread
Double Chocolate Zucchini Bread is a deliciously moist treat that merges chocolate and zucchini, making it perfect for breakfast, snacks, or dessert.
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 9x5 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.
Notes
Make sure to wring out excess moisture from the shredded zucchini to prevent the bread from becoming too wet. High-quality chocolate chips yield a richer flavor. Add nuts or dried fruits for variations.