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Double Chocolate Zucchini Bread

A moist and rich loaf combining delicious chocolate flavor with nutritious zucchini, perfect for any time of day.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini Squeeze out excess moisture before adding.
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x5 inch loaf pan with non-stick cooking spray or line it with parchment paper.
  3. In a large mixing bowl, whisk together the sugar, brown sugar, and vegetable oil. Add the eggs and vanilla extract, whisk until well combined.
  4. Fold in the grated zucchini to the wet ingredients.
  5. In a separate bowl, mix the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
  6. Gradually fold the dry mixture into the wet ingredients, being careful not to overmix. Add the chocolate chips and mix until just combined.
  7. Transfer the batter into your prepared loaf pan, smoothing the top with a spatula.
Baking
  1. Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve plain, with nut butter, or drizzled with chocolate sauce. Store in an airtight container at room temperature for up to three days or slice and freeze for up to three months.