Description
Rich, moist Double Dark Chocolate Zucchini Bread delivers unexpected veggie-packed indulgence that sneaks nutrients into an irresistible dessert. Chocolate lovers will savor this delightful quick bread’s deep cocoa flavor and moist texture that keeps slices disappearing quickly.
Ingredients
Scale
Main Ingredients:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup semisweet chocolate chips
- 2 large eggs
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened Dutch process cocoa powder
Sweeteners:
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
Additional Ingredients:
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
Instructions
- Prepare the oven environment by heating to 350°F (175°C) and thoroughly coat a 9×5 inch loaf pan with non-stick spray or butter.
- Using a box grater, shred zucchinis into fine strands, then transfer to a colander, allowing excess liquid to drain completely.
- In a spacious mixing bowl, vigorously whisk together brown and granulated sugars, eggs, olive oil, and vanilla extract until the mixture transforms into a smooth, well-integrated liquid.
- Create a separate bowl for dry ingredients, sifting together flour, rich cocoa powder, salt, baking soda, and baking powder to eliminate potential lumps.
- Delicately incorporate dry ingredients into the wet mixture, stirring with minimal agitation to prevent over-mixing and maintain a tender texture.
- Gently fold shredded zucchini and decadent chocolate chips into the batter, ensuring even distribution throughout the mixture.
- Transfer the batter into the prepared loaf pan, using a spatula to spread it uniformly and eliminate air pockets.
- Position the pan in the preheated oven and bake for 50-60 minutes, monitoring until a inserted toothpick emerges clean and free from raw batter.
- Once removed from the oven, let the bread rest in the pan for 10 minutes to stabilize its structure, then carefully transfer to a wire cooling rack.
- After complete cooling, slice the bread into elegant portions and savor the rich, moist chocolatey creation.
Notes
- Squeeze excess moisture from zucchini using a clean kitchen towel to prevent soggy bread and ensure a perfect texture.
- Swap regular flour with gluten-free blend for those with wheat sensitivities, maintaining the same rich chocolate flavor.
- Use dark cocoa powder for deeper chocolate intensity and consider adding a sprinkle of sea salt on top for enhanced flavor complexity.
- Reduce sugar content by substituting half the sugar with unsweetened applesauce or mashed banana for a healthier alternative without compromising moistness.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg