Moist Double Chocolate Zucchini Bread
A rich and moist double chocolate zucchini bread that combines the deep flavor of cocoa with fresh zucchini for a quick and easy homemade treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240 grams) all-purpose flour
- ¾ cup (75 grams) unsweetened cocoa powder (Dutch-processed recommended)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200 grams) granulated sugar
- ½ cup (100 grams) packed brown sugar
- ½ cup (120 ml) vegetable oil (can substitute melted coconut oil)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups finely grated zucchini (about 2 medium zucchinis), squeezed to remove excess moisture
- 1 cup (180 grams) semi-sweet or dark chocolate chips
- Optional: ½ cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Grate the zucchini finely and squeeze out excess moisture using a clean kitchen towel.
- In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk to combine evenly.
- In a separate bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy, about 2 minutes.
- Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Avoid overmixing.
- Fold in the grated zucchini and chocolate chips until evenly distributed.
- Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
- If edges brown too quickly, tent the bread loosely with foil halfway through baking.
- Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
Squeeze out excess moisture from zucchini to prevent sogginess. Use room temperature eggs for better mixing. Mix just until combined to avoid dense bread. Toss chocolate chips in a teaspoon of flour before folding to prevent sinking. Tent with foil if edges brown too fast.
Nutrition
- Serving Size: 1 slice (1/12th of t
- Calories: 220
- Fat: 10
- Carbohydrates: 30
- Protein: 3
Keywords: zucchini bread, double chocolate, chocolate zucchini bread, moist bread, homemade treats, easy baking, chocolate chips, quick bread