Double Chocolate Zucchini Bread
Indulge in this decadent Double Chocolate Zucchini Bread that’s so rich and fudgy, no one will suspect it’s hiding a veggie secret! Perfect for showcasing those in-season zucchinis, this easy recipe combines the sweetness of chocolate with the moisture of zucchini for a treat that’s irresistibly delicious.
Servings 10
Ingredients
- 1 ¾ cups (227 g) all-purpose flour
- ⅓ cup (30 g) unsweetened Dutch processed cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 ¼ cup (250 g) granulated sugar
- 2 large eggs, at room temperature
- ½ cup (113 g) unsalted butter, melted
- 2 teaspoons vanilla extract
- 2 cups (280 g) grated zucchini
- 1 cup (170 g) semisweet chocolate chips
Instructions
- Preheat the oven to 325F. Lightly grease a 9x5-inch loaf pan.
- Combine the flour, cocoa, baking soda, and salt in medium bowl; whisk to combine.
- Combine the sugar and eggs in a separate large bowl; whisk until well blended. Add the melted butter and vanilla; beat until combined. Stir in the zucchini.
- Add the flour mixture and whisk just until moistened. Gently fold in the chocolate chips.
- Transfer the batter to the prepared pan and bake for 60-80 minutes, until a toothpick inserted near the center comes out clean.
- Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
Notes
- Shred the zucchini with a box grater. This will yield the best results.
- Storage: Keep the bread covered tightly and store at room temperature for up to 4 days or in the refrigerator for up to 1 week.
- Freeze: The bread can be frozen for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.