Description
Double Dark Chocolate Zucchini Bread is rich, moist, and packed with double the chocolate flavor! It’s an easy, one-bowl recipe perfect for any time of day. The grated zucchini keeps it perfectly moist while adding a nutritious twist—your new go-to treat!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder (dark cocoa for extra richness)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder (dark cocoa for extra richness)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- Wet Ingredients
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- Other
- 1 ½ cups grated zucchini (no need to peel!)
- ¾ cup dark chocolate chips
Instructions
- Preheat and Prep:
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Grate the Zucchini:
- Grate the zucchini using the large holes of a box grater. Set aside; do not squeeze out the water.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Mix Wet Ingredients:
- In another bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Stir in the oil and vanilla extract.
- Combine:
- Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the grated zucchini and dark chocolate chips.
- Bake:
- Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle extra chocolate chips on top if desired. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Serve:
- Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack. Cool completely before slicing.
Notes
- The batter will be thick; this is normal.
- For an extra touch, sprinkle flaky sea salt over the top before baking.
- Store at room temperature for up to 3 days, in the fridge for up to a week, or freeze slices for up to 3 months.
- Feel free to substitute chocolate chips with chopped nuts for added texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert, Snack
- Cuisine: American
Keywords: Double Dark Chocolate Zucchini Bread, chocolate zucchini bread, zucchini bread, chocolate bread, dark chocolate, easy zucchini bread recipe