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Moist Double Chocolate Zucchini Bread

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A moist, fudgy double chocolate zucchini bread that combines shredded zucchini and melty chocolate chips for a soft, indulgent treat perfect for dessert or a cozy snack.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (can substitute almond flour for gluten-free)
  • ½ cup (45g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150g) shredded zucchini, squeezed dry (about 1 medium zucchini)
  • ¾ cup (130g) semi-sweet chocolate chips (can use dairy-free chips)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Shred about 1 ½ cups (150g) of zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, sift together 1 ¾ cups (220g) all-purpose flour, ½ cup (45g) unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Whisk until well combined.
  4. In a separate bowl, beat 2 large eggs with 1 cup (200g) granulated sugar until pale and slightly fluffy, about 2 minutes. Add ½ cup (120ml) vegetable oil and 1 teaspoon vanilla extract, mixing until smooth.
  5. Pour the wet mixture into the dry ingredients bowl. Using a rubber spatula, fold gently until just combined. Avoid overmixing.
  6. Fold in the shredded, drained zucchini and ¾ cup (130g) semi-sweet chocolate chips until evenly distributed.
  7. Transfer the batter into the prepared loaf pan, smoothing the top. Tap the pan lightly on the counter to release air bubbles.
  8. Bake in the center of the oven for 50-60 minutes. Check at 50 minutes by inserting a toothpick; it should come out with a few moist crumbs but no wet batter.
  9. Let the bread cool in the pan on a wire rack for 15 minutes, then remove from the pan to cool completely.

Notes

Drain zucchini thoroughly to avoid soggy bread. Fold batter gently to keep bread tender. Use a mix of semi-sweet and dark chocolate chips for richer flavor. Tent with foil if browning too fast after 40 minutes. Bread tastes better after a day as flavors meld.

Nutrition

Keywords: double chocolate zucchini bread, chocolate zucchini bread, moist zucchini bread, easy dessert, homemade bread, chocolate dessert, zucchini recipe

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