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- 1 ½ cups grated zucchini (about 1 medium zucchini) - 1 cup all-purpose flour - ½ cup unsweetened cocoa powder - ½ teaspoon baking soda - ½ teaspoon baking powder - ¼ teaspoon salt - 1 teaspoon ground cinnamon - ½ cup granulated sugar - ½ cup packed brown sugar - 2 large eggs - ½ cup vegetable oil - 1 teaspoon vanilla extract - ½ cup semi-sweet chocolate chips - ¼ cup chopped walnuts or pecans (optional) Zucchini is the star here. It adds moisture and fiber while keeping the bread soft. You won’t taste it much, but it helps balance the rich chocolate. Cocoa powder gives a deep chocolate flavor without too much sugar. Using both brown and granulated sugars adds sweetness and a hint of caramel. Eggs not only bind but also give the bread a lovely rise. Chocolate chips add bursts of sweetness, and nuts (if you use them) add crunch. You can swap the all-purpose flour for whole wheat flour for a healthier option. If you want a gluten-free treat, use a gluten-free flour blend. Applesauce can replace vegetable oil to cut calories. For a dairy-free version, make sure to select dairy-free chocolate chips. If you don’t have walnuts or pecans, you can use sunflower seeds or skip them altogether. {{ingredient_image_2}} Start by setting your oven to 350°F (175°C). This temperature is perfect for baking. While the oven warms up, grab a 9x5-inch loaf pan. You can grease it with butter or oil. Alternatively, use parchment paper. This makes it easier to remove the bread later. Take your grated zucchini and place it in a mixing bowl. Add a pinch of salt and let it sit for about 10 minutes. This step helps remove extra moisture. After that, take a clean kitchen towel or cheesecloth. Squeeze the zucchini firmly to get out as much moisture as you can. This makes your bread less soggy. In a large bowl, mix the dry ingredients. Whisk together all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Make sure everything is blended well and airy. In another bowl, beat the sugars, eggs, vegetable oil, and vanilla extract. Mix until smooth and creamy. This helps dissolve the sugars fully. Now, take the dry mixture and slowly add it to the wet ingredients. Use a spatula or wooden spoon to stir gently. Be careful not to overmix; this keeps your bread tender. Next, fold in the zucchini, semi-sweet chocolate chips, and nuts if you choose to add them. Pour the batter into your prepared loaf pan. Smooth the top for even baking. Finally, place the loaf pan in the oven. Bake for 50 to 60 minutes. Check if it’s done by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. Let it cool in the pan for 10 minutes, then transfer it to a wire rack. Your delicious Double Chocolate Zucchini Bread is now ready to enjoy! To keep your Double Chocolate Zucchini Bread light, avoid overmixing the batter. When you combine the wet and dry ingredients, stir gently. Use a spatula or wooden spoon and mix just until you see no dry flour. This keeps your bread fluffy and tender. Too much moisture can make your bread soggy. After grating the zucchini, let it rest with salt for about 10 minutes. This draws out excess water. Next, squeeze the zucchini in a clean towel. This step is key for the right texture. For a beautiful finish, serve your bread warm. Dust it with powdered sugar or add a dollop of whipped cream. You can even slice it and serve with a side of fresh berries. Pair it with a hot cup of coffee or tea. It makes the perfect treat! Pro Tips Use Fresh Zucchini: Fresh, young zucchini yields the best flavor and moisture. Avoid using large, mature zucchini as they can be tough and watery. Melt the Chocolate: For an extra rich flavor, consider melting half of the chocolate chips and mixing them into the batter before folding in the rest. This creates a more cohesive chocolate experience. Cool Completely: Allow the bread to cool completely on a wire rack before slicing. This helps set the texture and prevents it from becoming gummy. Storage Tips: Store the zucchini bread in an airtight container at room temperature for up to 3 days, or wrap it tightly and freeze for up to 3 months for longer storage. {{image_4}} You can take Double Chocolate Zucchini Bread to a new level by using different chocolates. Swap semi-sweet chips for dark chocolate chips for a richer taste. White chocolate chips add a sweet and creamy element. You can also mix in chocolate chunks for a fun texture. Each type of chocolate brings its own flavor, making your bread unique. If you want to make this bread nut-free, simply skip the walnuts or pecans. The bread remains moist and delicious without the nuts. You can add extra chocolate chips for added texture and sweetness. This way, you keep the treat safe for those with nut allergies while still enjoying a yummy loaf. To make your Double Chocolate Zucchini Bread gluten-free, swap all-purpose flour for gluten-free flour blends. Make sure your baking powder and cocoa powder are also gluten-free. The bread will still be moist and tasty, with the zucchini adding a lovely texture. Just be sure to check the labels to avoid any gluten-containing ingredients. To keep your Double Chocolate Zucchini Bread fresh, store it in an airtight container. You can also wrap it tightly in plastic wrap or foil. This method blocks air and helps prevent drying. Keep it at room temperature for up to three days. If you want it to last longer, consider freezing it. Freezing your zucchini bread is easy and smart. First, let the bread cool completely. Then, slice it into pieces for easy serving later. Wrap each slice in plastic wrap, then place them in a freezer-safe bag. You can freeze the bread for up to three months. When you’re ready to enjoy, just take out a slice and thaw it. To enjoy your Double Chocolate Zucchini Bread warm, use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the slice on a baking sheet and heat for about 10 minutes. If using a microwave, heat each slice for about 15-20 seconds. Enjoy it warm for a cozy treat! You can make this recipe healthier by using whole wheat flour instead of all-purpose flour. This adds fiber and nutrients. You can also reduce the sugar by one-third. Consider using honey or maple syrup as a natural sweetener. You can replace vegetable oil with unsweetened applesauce. This swap cuts fat while adding moisture. Lastly, use dark chocolate chips for less sugar and richer flavor. Yes, you can use frozen zucchini! Just remember to thaw and drain it well. This helps remove excess water. When using frozen zucchini, the texture may be a bit softer. This will not affect the taste of your bread. Make sure to squeeze out any extra moisture before adding it to the batter. Double Chocolate Zucchini Bread pairs well with many things. You can serve it warm with butter. A dollop of whipped cream adds a nice touch, too. For a fun twist, try it with a scoop of vanilla ice cream. A hot cup of coffee or tea also complements this treat beautifully. To check if your bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the bread is ready. If the toothpick has wet batter, bake it a little longer. Keep an eye on it, as every oven can be different. This blog post covered the key ingredients for Double Chocolate Zucchini Bread and their benefits. I shared step-by-step instructions to help you bake perfectly every time. I also included tips to avoid common mistakes and suggested fun variations for your bread. Finally, I provided storage tips and answered key questions. With this knowledge, you can create a tasty treat that keeps well. Enjoy your baking journey!

Decadent Double Chocolate Zucchini Bread

A rich and moist chocolate zucchini bread that combines the goodness of zucchini with decadent chocolate flavors.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10
Calories 200 kcal

Ingredients
  

  • 1.5 cups grated zucchini
  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 2 large eggs
  • 0.5 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 0.5 cup semi-sweet chocolate chips
  • 0.25 cup chopped walnuts or pecans (optional)

Instructions
 

  • Preheat the oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing it or lining it with parchment paper.
  • In a mixing bowl, combine the grated zucchini with a pinch of salt and let it sit for about 10 minutes. Squeeze out excess moisture using a clean kitchen towel.
  • In a separate large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon until combined.
  • In another bowl, beat together the granulated sugar, packed brown sugar, eggs, vegetable oil, and vanilla extract until smooth and creamy.
  • Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  • Fold in the grated zucchini, semi-sweet chocolate chips, and walnuts or pecans until evenly distributed.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake for 50 to 60 minutes, checking for doneness with a toothpick.
  • Once baked, let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve warm, possibly with a dusting of powdered sugar or a dollop of whipped cream.
Keyword bread, chocolate, dessert, zucchini