Prep Time 15 mins
Cook Time 50 mins
Rest Time 10 mins
Total Time 1 hr 15 mins
Cooking Method:
Cuisine:
Courses: , , ,
Difficulty: Beginner
Cooking Temp: 175  C
Servings: 10
Best Season: All Seasons
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:
  • 1 3/4 cups (220g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 2 large eggs
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (120ml) plain Greek yogurt or sour cream
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 cups (260g) shredded zucchini, excess moisture squeezed out
  • 3/4 cup (130g) semi-sweet or dark chocolate chips
    • For the Topping (Optional):
  • 1/4 cup (40g) additional chocolate chips
  • 1 tablespoon powdered sugar for dusting
Instructions
    Prepare the Oven & Pan
  1. 1
    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.
    2. Mix Dry Ingredients
  2. 2
    In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using). Set aside.
    3. Mix Wet Ingredients
  3. 3
    In another large bowl, beat the eggs, vegetable oil, Greek yogurt (or sour cream), granulated sugar, brown sugar, and vanilla extract until smooth.
    4. Combine Batter
  4. 4
    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.
    5. Bake the Bread
  5. 5
    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.
    6. Cool & Serve
  6. 6
    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!
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.
Keywords: chocolate, zucchini bread, moist, healthy baking, dessert
Read it online: https://petitepanini.com/recipe/double-chocolate-zucchini-bread/