Description
Double Dark Chocolate Zucchini Bread is a rich and moist treat packed with chocolate goodness. This recipe blends the natural moisture of zucchini with the decadence of cocoa powder and semisweet chocolate chips, creating a delightful and irresistible bread perfect for any occasion.
Ingredients
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
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
Grate the zucchinis and place them in a colander to drain excess moisture.
In a large bowl, combine brown sugar, granulated sugar, eggs, extra-virgin olive oil, and vanilla extract. Beat until smooth.
In a separate bowl, whisk together flour, cocoa powder, salt, baking soda, and baking powder.
Gradually add dry ingredients to wet mixture, stirring just until combined.
Fold in grated zucchini and chocolate chips until evenly distributed.
Pour batter into the prepared loaf pan, spreading it out evenly.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
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!
Notes
Make sure to drain the grated zucchini well to avoid excess moisture.
Use good quality cocoa powder for the best flavor.
The bread can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert/Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg