This Double Chocolate Zucchini Bread is a game-changer, making it easy to sneak veggies into a treat the whole family will love. Whether you’re looking for a nutritious breakfast, an afternoon snack, or a delightful dessert, this recipe checks all the boxes.
What Makes This Zucchini Bread Special?
- Incredibly Moist Texture: Thanks to shredded zucchini and just the right balance of fats, this bread stays soft and tender.
- Double the Chocolate: Cocoa powder and chocolate chips create a rich, deep flavor that satisfies any chocolate lover.
- Nutritious Yet Indulgent: Zucchini adds moisture and nutrients without affecting the taste, making this a slightly healthier option.
- Easy to Make: Simple ingredients and a straightforward process make this recipe beginner-friendly.
- Customizable: You can adapt this recipe to be gluten-free, dairy-free, or even sugar-free while maintaining its deliciousness.
Ingredients You’ll Need
Dry Ingredients:
- 1 ¾ cups (220g) all-purpose flour (or a 1:1 gluten-free blend)
- ½ cup (50g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional, enhances flavor)
Wet Ingredients:
- ½ cup (120ml) vegetable oil (or melted coconut oil)
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (about 1 medium) grated zucchini, excess moisture squeezed out
- ½ cup (120ml) milk (dairy or non-dairy)
Add-ins:
- ¾ cup (130g) chocolate chips (semi-sweet, dark, or milk chocolate)
- ½ cup chopped nuts (optional, for added texture)
Step-by-Step Instructions
1. Prepare Your Ingredients
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. If desired, line it with parchment paper for easy removal.
Grate the zucchini using a box grater and lightly squeeze out excess moisture using a clean kitchen towel. Set aside.
2. Mix Dry Ingredients
In a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
3. Combine Wet Ingredients
In a separate bowl, whisk together vegetable oil, granulated sugar, and brown sugar until combined. Add the eggs one at a time, followed by vanilla extract and milk. Stir in the grated zucchini.
4. Bring It All Together
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing, as this can make the bread dense.
5. Fold in Chocolate and Nuts
Gently fold in chocolate chips and nuts (if using), ensuring even distribution.
6. Bake to Perfection
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle additional chocolate chips on top for extra indulgence.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
7. Cool and Enjoy
Allow the bread to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Expert Tips for the Best Double Chocolate Zucchini Bread
- Don’t Skip the Zucchini: It might seem odd to add a vegetable to a sweet bread, but zucchini provides moisture and structure without impacting taste.
- Squeeze Out Excess Moisture: Too much liquid from the zucchini can make the bread soggy. Lightly pat it dry with a towel.
- Use High-Quality Cocoa Powder: The better the cocoa, the richer the chocolate flavor.
- Don’t Overmix: Overworking the batter can result in a tough or dense texture.
- Let It Cool Before Slicing: Cutting into warm bread can cause it to crumble. Letting it set enhances both texture and flavor.
Delicious Variations
Want to switch things up? Here are a few fun twists to try:
- Gluten-Free Option: Swap the all-purpose flour for a gluten-free 1:1 baking blend.
- Dairy-Free Version: Use almond milk and dairy-free chocolate chips.
- Extra Chocolate Kick: Stir in 1 teaspoon of espresso powder to intensify the cocoa flavor.
- Nutty Crunch: Add chopped pecans, walnuts, or almonds for a delightful texture contrast.
- Banana-Zucchini Bread: Replace ½ cup of zucchini with mashed banana for a naturally sweet variation.
How to Store and Freeze
Storing:
- Room Temperature: Keep in an airtight container for up to 3 days.
- Refrigerator: Store in the fridge for up to a week for extended freshness.
Freezing:
- Wrap slices or the whole loaf tightly in plastic wrap, then place in a freezer bag. It keeps well for up to 3 months.
- To thaw, leave at room temperature for a few hours or warm slices in the microwave for 15–20 seconds.
Perfect Pairings
Pair your Double Chocolate Zucchini Bread with:
- A cup of hot coffee or espresso
- A glass of cold milk (dairy or non-dairy)
- A scoop of vanilla ice cream for an extra indulgent dessert
- A drizzle of warm peanut butter or Nutella for a decadent twist
Final Thoughts
This Double Chocolate Zucchini Bread is proof that healthy ingredients and indulgent flavors can go hand in hand. Whether you’re baking for a special occasion or just treating yourself, this recipe is guaranteed to impress. Give it a try, and let us know how it turns out in the comments below!
Double Chocolate Zucchini Bread
Description
Indulge in a moist and rich Double Chocolate Zucchini Bread that perfectly balances decadence and nutrition. Packed with shredded zucchini for added moisture and dark chocolate for a deep, rich flavor, this easy-to-make treat is perfect for breakfast, dessert, or an anytime snack. Enjoy a slice warm with a cup of coffee or as a sweet addition to lunchboxes!
Ingredients
For the Batter:
For the Topping (Optional):
Instructions
Prepare the Oven & Pan
- Preheat the oven to 175°C (350°F). Grease a 9x5-inch (23x13cm) loaf pan with butter or nonstick spray, then line it with parchment paper for easy removal.
Mix Dry Ingredients
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using). Set aside.
Mix Wet Ingredients
- In another large bowl, beat the eggs, vegetable oil, Greek yogurt (or sour cream), granulated sugar, brown sugar, and vanilla extract until smooth.
Combine Batter
- Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix. Fold in the shredded zucchini and chocolate chips until evenly distributed.
Bake the Bread
- Pour the batter into the prepared loaf pan. Sprinkle extra chocolate chips on top if desired. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool & Serve
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired. Slice and enjoy!
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 403.36kcal
- % Daily Value *
- Total Fat 20.47g32%
- Saturated Fat 5.71g29%
- Trans Fat 0.1g
- Cholesterol 40.13mg14%
- Sodium 292.05mg13%
- Potassium 275.91mg8%
- Total Carbohydrate 50.53g17%
- Dietary Fiber 4.18g17%
- Sugars 27.64g
- Protein 7g15%
- Vitamin A 27.42 IU
- Vitamin C 4.68 mg
- Calcium 66.68 mg
- Iron 3.6 mg
- Vitamin D 0.2 IU
- Vitamin E 2.75 IU
- Vitamin K 2.35 mcg
- Thiamin 0.19 mg
- Riboflavin 0.2 mg
- Niacin 1.66 mg
- Vitamin B6 0.08 mg
- Folate 18.82 mcg
- Vitamin B12 0.12 mcg
- Phosphorus 149.74 mg
- Magnesium 63.61 mg
- Zinc 1.11 mg
* Nutrition information is provided as a courtesy and is an estimate based on available ingredients and serving sizes. Variations in ingredients and portion sizes may affect the actual values. Always consult a nutritionist or healthcare provider for specific dietary advice.
Note
- Storage: Store in an airtight container at room temperature for 3 days or refrigerate for up to 1 week. Freeze for up to 3 months in a freezer-safe bag.
- Variations: Add chopped nuts (walnuts, pecans) for extra texture. Replace chocolate chips with white chocolate for a different flavor.
- Serving Tip: Tastes best slightly warm with a pat of butter or a drizzle of melted chocolate.
