Double Chocolate Zucchini Bread
A delightful bread that combines rich chocolate flavor with the moisture of zucchini, creating a wholesome treat.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups grated zucchini (about 2 medium zucchini)
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 3/4 cup melted butter
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips (divided)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans or line them with parchment paper.
- Grate the zucchini and gently squeeze out excess moisture using a clean kitchen towel.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In another bowl, beat together white sugar, brown sugar, eggs, melted butter, and vanilla extract until smooth.
- Fold in the shredded zucchini to the sugar mixture, mixing well.
- Add the dry ingredients to the wet mixture gradually, stirring until just combined.
- Fold in 1 1/4 cups of chocolate chips into the batter.
- Pour the batter into the prepared loaf pans and sprinkle the remaining chocolate chips on top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the loaves cool in the pans for about 10 minutes before transferring them to wire racks.
Notes
For a vegan option, replace eggs with flax eggs and use melted coconut oil instead of butter. Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: chocolate, zucchini, bread, dessert, baking, vegetarian