Description
Moist, rich, and secretly healthy, this Double Chocolate Zucchini Bread is packed with cocoa and chocolate chips for the ultimate loaf.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- ½ cup (45g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 2 large eggs, at room temperature
- ½ cup (120ml) vegetable oil or melted coconut oil
- 1 teaspoon pure vanilla extract
- 2 cups (250g) shredded zucchini (about 2 medium, unpeeled, undrained)
- 1 cup (175g) semi-sweet chocolate chips, divided
- 1 teaspoon instant espresso powder (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Whisk flour, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, whisk eggs, sugars, oil, and vanilla until smooth.
4. Stir in shredded zucchini.
5. Gently fold dry ingredients into wet mixture until just combined.
6. Fold in ¾ cup chocolate chips, reserving the rest for topping.
7. Pour batter into prepared pan and sprinkle remaining chips on top.
8. Bake 50–60 minutes until toothpick shows moist crumbs.
9. Cool 15 minutes in pan, then transfer to rack to cool completely.
Notes
Freeze whole or sliced loaf for up to 3 months. Tent with foil if browning too quickly.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg