Description
This Double Chocolate Zucchini Bread is rich, moist, and deeply chocolatey, with melty chips in every bite and hidden zucchini for moisture. Perfect as a snack, breakfast, or dessert.
Ingredients
Scale
- 1½ cups All-Purpose Flour
- ½ cup Cocoa Powder (Dutch-processed preferred)
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 2 large Eggs
- ¾ cup Brown Sugar, packed
- ½ cup Vegetable Oil
- 1 teaspoon Vanilla Extract
- 1½ cups Zucchini, finely grated and squeezed
- 1 cup Chocolate Chips (semi-sweet or dark)
- ½ teaspoon Espresso Powder (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk flour, cocoa powder, baking soda, salt, and espresso powder.
- In another bowl, beat eggs, sugar, oil, and vanilla until smooth.
- Stir in the grated, squeezed zucchini until well combined.
- Pour the wet mixture into the dry ingredients and mix until just combined.
- Fold in chocolate chips, reserving a few for topping if desired.
- Pour batter into prepared pan and smooth the top.
- Bake for 50–60 minutes, until a toothpick inserted in the center comes out mostly clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Squeeze zucchini well to avoid soggy bread.
- Use Dutch-processed cocoa for a smoother, deeper chocolate flavor.
- Cool fully before slicing for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 23g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Double Chocolate Zucchini Bread, moist chocolate loaf, hidden veggie dessert, zucchini baking, chocolate chip bread