Double Dark Chocolate Zucchini Bread

Is there anything better than the smell of freshly baked bread wafting through the house? I don’t think so! Today, I’m beyond excited to share with you my recipe for Double Dark Chocolate Zucchini Bread. This isn’t just any zucchini bread – it’s rich, moist, and packed with double the chocolate goodness. Trust me, once you try it, you’ll be hooked.

Ingredients

Here’s what you’ll need to whip up this deliciously decadent bread:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1/3 cup extra-virgin olive oil
• 1/2 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/3 cup unsweetened Dutch process cocoa powder
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1 cup semisweet chocolate chips

this Recipe

How to Make Double Dark Chocolate Zucchini Bread

Step 1: Prepare Your Zucchini

Start by preheating your oven to 350°F (175°C). Grate the zucchinis and place them in a colander to drain any excess moisture. Let them sit while you prepare the rest of your ingredients.

Step 2: Mix the Wet Ingredients

In a large bowl, combine the brown sugar, granulated sugar, eggs, extra-virgin olive oil, and vanilla extract. Beat until the mixture is smooth and well combined.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder.

Step 4: Bring it All Together

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Gently fold in the grated zucchini and chocolate chips until evenly distributed.

Step 5: Bake

Pour the batter into a greased 9×5 inch loaf pan, spreading it out evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The smell when this is in the oven is incredible!!

Step 6: Cool and Enjoy

Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy every chocolatey, moist bite!

Helpful Tips

• Don’t skip draining the zucchini: This step is crucial to ensure your bread isn’t too wet.
• Use good quality cocoa powder: It makes a big difference in flavor.
• Check your oven temperature: Oven temperatures can vary, so keep an eye on your bread in the last few minutes of baking.

Substitutions/Variations

• Flour: You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.
• Oil: Swap the olive oil for melted coconut oil or vegetable oil.
• Add-ins: Mix in a handful of chopped nuts or dried fruit for extra texture and flavor.

Frequently Asked Questions

Can I freeze this zucchini bread?

Absolutely! Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It will keep for up to 3 months. Thaw at room temperature before serving.

How do I store the bread?

Store the bread in an airtight container at room temperature for up to 5 days. You can also refrigerate it to extend its shelf life to about a week.

Can I make this bread gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 substitute to ensure the best results.

Storage Instructions

Store your Double Dark Chocolate Zucchini Bread in an airtight container at room temperature for up to 5 days. For longer storage, wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months.

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• Mango Bread: Enjoy the exotic flavor of mango in this unique and delicious bread recipe.

Enjoy baking and sharing this delightful Double Dark Chocolate Zucchini Bread with your loved ones! It’s a wonderful way to sneak in some veggies while indulging in a sweet treat. Happy baking!

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