Why You’ll Love This Recipe

• Packed with rich chocolate flavor from cocoa and chocolate chips.
• A clever way to sneak veggies into your diet.
• Perfect for breakfast, dessert, or an anytime snack.
• Easy to make and comes together in no time.
• Freezes beautifully for future cravings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• Additional ingredients for the full recipe

Directions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large mixing bowl, combine the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, beat together sugar, oil, and eggs until smooth.
4. Stir in grated zucchini and mix until evenly distributed.
5. Gradually fold the dry ingredients into the wet ingredients.
6. Stir in chocolate chips for an extra burst of chocolate flavor.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Servings: 10-12 slices
• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 15 minutes

Variations

• Nutty Addition: Add chopped walnuts or pecans for extra texture.
• Spiced Twist: Add a teaspoon of cinnamon or nutmeg for a warm flavor.
• Gluten-Free Option: Use a 1:1 gluten-free flour substitute.
• Sugar Substitute: Replace granulated sugar with coconut sugar or a natural sweetener.
• Dairy-Free: Use dairy-free chocolate chips and a plant-based milk alternative if required.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Store in the fridge for up to a week.
• Freezing: Wrap tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before serving.

FAQs

How do I prepare the zucchini for this recipe?

Grate the zucchini finely and do not squeeze out the moisture unless it’s excessively watery.

Can I use whole wheat flour instead of all-purpose flour?

Yes, but it may slightly alter the texture and density of the bread.

Can I omit the chocolate chips?

Yes, but the bread will lose some of its chocolatey richness.

How do I know when the bread is done?

Insert a toothpick into the center. If it comes out clean or with a few crumbs, the bread is ready.

Can I make this recipe vegan?

Yes, substitute the eggs with flax eggs and use plant-based milk and dairy-free chocolate chips.

Why use cocoa powder in this recipe?

Cocoa powder enhances the chocolate flavor while keeping the batter light.

Can I make this recipe into muffins?

Absolutely! Reduce the baking time to about 20-25 minutes.

How do I keep the bread moist?

The zucchini naturally helps retain moisture. Store it in an airtight container to keep it from drying out.

Can I add other mix-ins?

Yes, you can add nuts, dried fruit, or even white chocolate chips.

Is this bread healthy?

This bread is a delicious way to include zucchini in your diet, and you can make it healthier with substitutions like whole wheat flour and less sugar.

Conclusion

Double Chocolate Zucchini Bread is a delightful way to enjoy a decadent treat with a touch of wholesome goodness. Whether you serve it warm with a pat of butter or enjoy it plain with coffee, this bread is sure to become a favorite in your baking repertoire. Give it a try and savor every moist, chocolatey bite.

Double Chocolate Zucchini Bread

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• Author: Isabella
• Total Time: 1 hour 15 minutes
• Yield: 10-12 slices
• Diet: Vegetarian

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Description

Indulge in this moist and rich Double Chocolate Zucchini Bread, packed with cocoa, chocolate chips, and the hidden nutrition of zucchini. Perfect as a dessert, snack, or breakfast, this easy recipe will satisfy any chocolate craving.

 

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Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• Additional ingredients (e.g., chocolate chips, zucchini, eggs, oil).

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Instructions

• Preheat oven to 350°F (175°C) and grease a loaf pan.
• Combine flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
• In another bowl, mix sugar, oil, and eggs until smooth.
• Fold in grated zucchini and mix until combined.
• Gradually incorporate dry ingredients into the wet mixture.
• Add chocolate chips for an extra chocolate burst.
• Pour batter into the prepared pan and smooth the top.
• Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

• For a gluten-free version, use a 1:1 gluten-free flour substitute.
• Replace sugar with coconut sugar for a healthier option.
• Store leftovers in an airtight container for maximum freshness.

• Prep Time: 15 minutes
• Cook Time: : 50-60 minutes
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American