Ultra Moist Double Chocolate Zucchini Bread
A moist and indulgent zucchini bread packed with double chocolate flavor, combining cocoa powder, semi-sweet chocolate chips, and chocolate chunks for a rich, veggie-packed treat.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 10-20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups (240g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (150g) granulated sugar
- ½ cup (100g) packed brown sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup (170g) semi-sweet chocolate chips
- ½ cup (85g) chocolate chunks or chopped chocolate bar
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Grate the zucchini using the fine side of a box grater and set aside in a medium bowl to release moisture for 5-7 minutes.
- In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Whisk to blend evenly.
- In a separate bowl, whisk granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Pour the wet mixture into the dry ingredients bowl. Stir gently with a wooden spoon until just combined, being careful not to overmix.
- Drain excess liquid from zucchini if very wet, then fold zucchini, chocolate chips, and chocolate chunks into the batter.
- Spoon batter into the prepared loaf pan and smooth the top. Optionally, sprinkle extra chocolate chips on top.
- Bake for 55-65 minutes, starting to check at 55 minutes by inserting a toothpick into the center. It should come out with a few moist crumbs but no raw batter.
- Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use fresh grated zucchini without squeezing out too much liquid to keep the bread moist. Sift dry ingredients to avoid clumps. Start checking the bread at 55 minutes to avoid overbaking. Tent with foil if the top browns too quickly. Cool completely before slicing to prevent a gooey mess. For gluten-free, use a 1-to-1 gluten-free flour blend with xanthan gum. For dairy-free, use dairy-free chocolate chips and cocoa powder without milk solids, and substitute vegetable oil with coconut oil.
Nutrition
- Serving Size: 1 slice (1/12 of loa
- Calories: 220
- Sugar: 18
- Fat: 10
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
Keywords: zucchini bread, double chocolate, chocolate zucchini bread, moist zucchini bread, easy zucchini bread, homemade treat, chocolate dessert