Double Chocolate Zucchini Bread
A rich and moist chocolate loaf that makes eating your vegetables a total treat.
recipesbynani.comThis bread is one of my favorite ways to use up garden zucchini. The chocolate flavor is so deep and satisfying that you will honestly forget there is a vegetable hidden inside. It is a fantastic afternoon snack or a sweet treat with your morning coffee.
My biggest tip is to make sure you squeeze the excess water out of the grated zucchini before adding it to your batter. This keeps the bread perfectly tender instead of soggy. It comes together so quickly by hand that you do not even need to pull out your electric mixer.
🧺 Ingredients
- 1 and 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 1/2 cups grated zucchini
- 3/4 cup semisweet chocolate chips
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and grease a standard loaf pan.
- 2
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- 3
In a separate bowl, mix the oil, granulated sugar, brown sugar, egg, and vanilla until well combined.
- 4
Stir the grated zucchini into the wet mixture.
- 5
Add the wet ingredients to the dry ingredients and stir until just combined.
- 6
Fold in the chocolate chips gently.
- 7
Pour the batter into your prepared pan and smooth the top.
- 8
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Let the bread cool in the pan for 10 minutes before moving it to a wire rack to cool completely.
💡 Tips
This bread stays moist for several days when kept in an airtight container at room temperature. You can also slice it and freeze the pieces for a quick snack later. It tastes even better the day after it is baked.
Made this recipe? Let us know how it went.
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