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The-Best-Double-Chocolate-Zucchini-Bread-Recipe

The Best Double Chocolate Zucchini Bread

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  • Author: Anna
  • Prep Time: 10 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x
  • Category: Desserts & Appetizers
  • Method: Baking
  • Cuisine: American

Description

Enjoy the rich, decadent flavor of The Best Double Chocolate Zucchini Bread! This recipe is not only simple to prepare but also packed with chocolate goodness and healthy zucchini. Perfect as a treat or breakfast option, it’s sure to satisfy any sweet tooth!

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon espresso powder (optional)
  • 2 large eggs
  • 1/3 cup vegetable oil or melted coconut oil
  • 1/4 cup greek yogurt or sour cream
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini (about 2 medium zucchinis, no need to blot)
  • 1 cup semisweet chocolate chips
  • 3/4 cup chopped dark chocolate or more semisweet chocolate chips for topping

Instructions

  1. Preheat your oven to 350°F. Grease an 8.5-4.5-inch loaf pan and line it with parchment paper, allowing an overhang for easy removal.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Set aside.
  3. In a large bowl, whisk the eggs, vegetable oil, Greek yogurt, granulated sugar, and vanilla extract until smooth and well combined.
  4. Stir in the shredded zucchini until evenly mixed.
  5. Gradually fold the dry ingredients into the wet mixture, mixing until just combined to avoid overmixing.
  6. Gently incorporate the semisweet chocolate chips until they are evenly distributed throughout the batter.
  7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula, and sprinkle the dark chocolate chunks on top.
  8. Bake for 55 to 70 minutes, checking for doneness starting at 55 minutes. A toothpick inserted into the center should come out with a few moist crumbs; the top should be set and slightly cracked.
  9. Let the zucchini bread cool in the pan for 15 minutes, then lift it out using the parchment paper and place it on a wire rack to cool completely.
  10. Slice and enjoy your extra chocolatey, fudgy double chocolate zucchini bread!

Notes

For an extra chocolatey flavor, feel free to add more chocolate chips on top before baking.
Make sure the zucchini is well-shredded to maintain moisture and texture in the bread.
Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 16g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 45mg

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Find it online: https://weeknightflavor.com/the-best-double-chocolate-zucchini-bread/