Double Chocolate Zucchini Bread Recipe
This double chocolate zucchini bread is ultra-moist, extra chocolatey, and easy to make in one bowl. It’s the perfect way to use up summer zucchini while baking something that tastes like dessert!
Servings: 10 servings
Calories: 305kcal
Ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup dark (60 % or higher) chocolate chips or chunks
- 2 eggs, lightly beaten
- ½ cup vegetable oil
- ¾ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cups zucchini, shredded
Instructions
- Preheat the oven to 350 degrees F. Coat a 9"x5" loaf pan with non-stick cooking spray or butter.
- In a large bowl, mix together flour, cocoa powder, baking soda, cinnamon, salt, and chocolate chips.
- In a separate medium-sized bowl, whisk eggs, oil, brown sugar, and vanilla extract until well combined.
- Add wet ingredients into bowl with dry ingredients and whisk until just combined. Using a rubber spatula, fold in shredded zucchini. Pour batter into prepared pan and spread evenly.
- Bake for 45-55 minutes, or until toothpick inserted into center comes out clean. Cool bread in pan for 10 minutes, then invert onto a wire rack to cool completely.
Video
Notes
- Mix just until combined. Overmixing could produce extra gluten, creating a very dense bread. It could also cause your bread to sink in the middle. We want to avoid that!
- Finely shred the zucchini so it blends seamlessly into the bread
- Use the spoon-and-level method for flour to avoid a dry loaf
Nutrition
Calories: 305kcal | Carbohydrates: 37g | Protein: 5g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 260mg | Potassium: 248mg | Fiber: 3g | Sugar: 21g | Vitamin A: 87IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 2mg
