Double Chocolate Zucchini Bread
This moist double chocolate zucchini bread is loaded with chocolate chips for a delicious snack, breakfast or dessert. It's the perfect way to use up your bounty of summer zucchini.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened baking cocoa
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup butter melted
- 1 cup light brown sugar
- 2 large eggs
- 1½ tsp vanilla extract
- 1¼ cups shredded zucchini
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350 degrees F and grease a 9x5-inch loaf pan.
- In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
- Whisk the melted butter, brown sugar, eggs, and vanilla in a larger bowl until smooth. Then, stir in the shredded zucchini.
- Add the dry ingredients and mix until just combined (don't overmix).
- Stir in the chocolate chips, then pour the batter into your loaf pan. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool completely before removing from pan and placing a wire rack to slice and enjoy!
Notes
Helpful Tips
- It's not necessary to peel your zucchini as the skin is thin and you won't even notice it when it's baked.
- Don't squeeze the juice from the fresh zucchini after it's shredded as the moisture from the zucchini helps keep the bread soft.
- On the other hand, if you are using frozen zucchini (which I do all the time), you will have to thaw the zucchini completely and squeeze out any extra water.
- Don't overmix as your bread will come out chewy and dense instead of moist.
Variations
- Add chocolate chunks instead of chocolate chips.
- Try it with some chopped walnuts or pecans for some extra crunch.
- Sprinkle some extra chocolate chips on the top before baking.
Storage
- Store in an airtight container in the fridge for up to 7 days.