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Double Chocolate Zucchini Bread

A rich and moist chocolate zucchini bread that cleverly incorporates vegetables for added health benefits.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ cup vegetable oil Substitutable with coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups grated zucchini Approximately 1 medium zucchini
Dry Ingredients
  • 1½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
Chocolate Chips
  • 1 cup semi-sweet chocolate chips Halal certified, reserve some for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
  2. In a mixing bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until well blended.
  3. Incorporate the grated zucchini into the wet mixture and stir until fully combined.
  4. In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
  5. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
  6. Gently fold in the chocolate chips, reserving a few for the top.
  7. Pour the batter into your prepared loaf pan, and sprinkle the reserved chocolate chips on top.
Baking
  1. Bake in the preheated oven for 45-50 minutes or until a toothpick comes out clean.
  2. Let it cool in the pan for about 10 minutes before transferring to a wire rack.

Notes

Store tightly wrapped or in an airtight container for up to 5 days at room temperature. For longer storage, freeze slices for convenience. Reheat slices in the microwave or oven.