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Double Chocolate Zucchini Bread

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This Double Chocolate Zucchini Bread is rich, moist, and incredibly decadent. Packed with shredded zucchini, cocoa powder, and chocolate chips, it’s a sneaky way to get your veggies while indulging in a chocolate lover’s dream. Perfect for breakfast, dessert, or a snack!

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 ground cinnamon
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely shredded zucchini (about 1 medium zucchini)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.
  3. In a large bowl, whisk together the oil, granulated sugar, and brown sugar until well combined.
  4. Add eggs and vanilla extract, mixing until smooth.
  5. Stir in the shredded zucchini.
  6. Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
  7. Fold in the chocolate chips.
  8. Pour the batter into the prepared loaf pan and spread evenly.
  9. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay).
  10. Let the bread cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Notes

  • You can squeeze the shredded zucchini slightly if it’s too wet, but don’t drain it completely—its moisture is key to a tender loaf.
  • Add 1/2 cup chopped walnuts or pecans for extra texture.
  • This bread freezes well; wrap tightly and freeze for up to 3 months.

Nutrition

Find it online: https://amandafood.com/double-chocolate-zucchini-bread/