Double Chocolate Zucchini Bread – If you’re searching for a way. To satisfy your chocolate cravings. While sneaking in some veggies. This Double Chocolate Zucchini Bread. Is the perfect solution. This delicious bread. Combines the richness of Dutch process cocoa, and semisweet chocolate chips. And the subtle moisture of shredded zucchini. To create a decadent treat. It’s a chocolate lover’s dream. With a touch of healthiness. That makes it justifiable as a snack. Or even a dessert. Perfect for a quick treat. Or a fun baking project. This bread will have everyone. Asking for seconds.
The first time I made this Double Chocolate Zucchini Bread. I was skeptical about adding zucchini. To a chocolate recipe. However, I wanted to experiment. With making a slightly healthier version of a chocolate snack. So I gave it a try. I remember pulling it out of the oven. Letting it cool for a bit. And then slicing it up. For my husband and child to taste. The smell of chocolate filled the kitchen. And the moment they took their first bites. I saw their eyes light up. My husband exclaimed, “This is amazing! You’d never guess there’s zucchini in it!” My child. With a mouthful of bread. Just nodded vigorously. Already reaching for another slice. It was a hit. And it quickly became a staple. In our household.
What makes this Double Chocolate Zucchini Bread truly stands out?
This recipe stands out. For its perfect balance. Between indulgence and nutrition. The use of zucchini. Not only adds moisture to the bread. Giving it that irresistible fluffy texture. But it also makes it a slightly healthier choice. Compared to traditional chocolate cakes. The combination of Dutch process cocoa and semisweet chocolate chips. Creates an intensely chocolatey flavor. That feels rich and luxurious. Without being overly sweet. Plus, the ease of preparation. Makes it accessible. For both seasoned bakers. And novices alike. The fact that you can freeze it for up to a month. And enjoy it later. Is just the cherry on top. Whether you’re looking to surprise your family. With a special treat. Or enjoy a quiet moment with a cup of coffee. This zucchini bread. Delivers every time.
What You Need To Make This Double Chocolate Zucchini Bread Recipe?
Zucchini: The star of this recipe, zucchini. Is what gives the bread its moisture. Make sure to pack the shredded zucchini firmly. When measuring to get the right consistency. You don’t need to peel it before shredding.
Chocolate Chips: Use semisweet chocolate chips. For a balanced flavor. You can also experiment with dark chocolate chips. If you prefer a deeper cocoa taste.
Oil: The choice of oil. Can subtly influence the flavor. Canola or vegetable oil offers a neutral taste. While coconut oil. Adds a hint of coconut flavor. Ensure it’s melted. And slightly cooled before mixing.
Dutch Process Cocoa: This type of cocoa has a smoother, richer taste. Than regular unsweetened cocoa. If you can’t find it. Unsweetened cocoa will work too. But the flavor might be slightly different.
Steps To Make Double Chocolate Zucchini Bread:
Step 1: Preheat the Oven: First, preheat your oven to 350°F (175°C). This ensures the bread cooks evenly. Take a 9-by-5-inch loaf pan. Grease it well with nonstick cooking spray. And set it aside. Greasing the pan prevents sticking. And make sure your loaf comes out smoothly.
Step 2: Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, cocoa powder, baking soda, and sea salt. Whisk them together. To ensure they are well blended. This step helps to evenly distribute the leavening agents. Resulting in a perfectly risen bread.
Step 3: Prepare Wet Ingredients: In a large mixing bowl, add the room temperature eggs, melted butter, your choice of oil, vanilla extract, and brown sugar. Stir until the mixture is smooth. If there are a few small lumps of brown sugar. Don’t worry—they’ll dissolve as you mix.
Step 4: Combine Mixtures: Gently fold the dry ingredients into the wet ingredients. Mix until just combined; it’s okay if the batter is a bit lumpy. Overmixing can make the bread tough.
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Step 5: Add Zucchini and Chocolate Chips: Stir in the shredded zucchini. Until it’s evenly distributed throughout the batter. Then, fold in 3/4 cup of the chocolate chips. The zucchini will add moisture. And a slight sweetness. While the chocolate chips. Provide that irresistible chocolatey goodness.
Step 6: Pour into Pan: Pour the batter into the prepared loaf pan. Spreading it out evenly. Sprinkle the remaining 1/4 cup of chocolate chips over the top. This will give your bread. An enticing chocolate crust once baked.
Step 7: Bake the Bread: Place the pan in the preheated oven. Bake for 50-60 minutes. Or until a toothpick inserted into the center comes out mostly clean. Keep in mind. You might encounter a few melted chocolate chips on the toothpick. Which is perfectly fine.
Step 8: Cool and Serve: Once baked, remove the pan from the oven. And place it on a wire cooling rack. Let the bread cool in the pan. For about 15 minutes. Then, run a knife around the edges. Carefully remove the bread from the pan. Allow it to cool further on the rack. When it’s slightly warm. Cut it into slices and serve. Enjoy the delightful combination of chocolate and zucchini!
Tip:
For the best Double Chocolate Zucchini Bread. Use freshly grated zucchini. And squeeze out excess moisture. With a clean kitchen towel. This step prevents your bread. From becoming too dense or soggy. Ensuring a perfectly fluffy loaf every time. Feel free to adjust the amount of chocolate chips. Based on your preference. And consider using dark chocolate chips. For a more intense flavor. If you like a hint of spice. A pinch of cinnamon or nutmeg. Can add depth to the chocolate. The bread can be customized. By adding nuts like walnuts or pecans. For extra texture and flavor. Experiment with different oils. Such as coconut oil. For a subtle coconut flavor. Or try using olive oil. For a richer, more robust taste.
Frequently Asked Questions:
Can I use a different type of chocolate for this recipe?
Absolutely! While semisweet chocolate chips work wonderfully. You can use milk chocolate or dark chocolate chips. Depending on your taste preference. White chocolate chips can also be a fun twist. For those who want a different flavor profile. Just keep in mind. That different chocolates. Can alter the sweetness of the bread.
How do I store leftover zucchini bread?
To keep your Double Chocolate Zucchini Bread fresh. Wrap it tightly in plastic wrap. Or store it in an airtight container. At room temperature for up to four days. If you want to extend its shelf life. You can refrigerate it for up to a week. The bread also freezes well; just wrap it in plastic wrap and aluminum foil. Before placing it in the freezer. For up to one month.
Can I make this recipe gluten-free?
Yes, you can! Substitute the all-purpose flour. With a gluten-free flour blend. That includes xanthan gum. Make sure to check that the other ingredients, like chocolate chips. Are also gluten-free. Follow the rest of the recipe as is. And you’ll have a delicious gluten-free treat. That everyone can enjoy.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Double Chocolate Zucchini Bread
Ingredients
- 1 c all-purpose flour
- 1/2 c Dutch process cocoa or unsweetened cocoa
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 large eggs at room temperature
- 1/4 c unsalted butter melted and slightly cooled
- 1/4 c canola vegetable oil, or melted coconut oil
- 3/4 c packed light brown sugar
- 1 tsp pure vanilla extract
- 1 1/2 c packed shredded zucchini
- 1 c semisweet chocolate chips divided
Instructions
- Preheat Oven: Preheat your oven to 350°F. And grease a 9x5-inch loaf pan. With nonstick spray.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 cup of flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon sea salt. Set aside.
- Mix Wet Ingredients: In a large bowl, mix 2 eggs, 1/4 cup melted butter, 1/4 cup oil, 3/4 cup brown sugar, and 1 teaspoon vanilla extract until smooth.
- Combine Mixtures: Stir the dry ingredients. Into the wet mixture. Until just combined. Add 1 1/2 cups shredded zucchini and 3/4 cup chocolate chips, mixing gently.
- Prepare Batter: Pour the batter into the prepared loaf pan. And sprinkle the remaining 1/4 cup chocolate chips on top.
- Bake: Bake for 50-60 minutes. Or until a toothpick inserted into the center comes out mostly clean.
- Cool and Serve: Let the bread cool in the pan for 15 minutes. Then remove and cool on a wire rack. Slice and enjoy your chocolatey delight!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
