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The-Best-Double-Chocolate-Zucchini-Bread-Recipe

The Best Double Chocolate Zucchini Bread

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  • Author: Peter
  • Prep Time: 10 minutes
  • Cook Time: 55-70 minutes
  • Total Time: 0 hours
  • Yield: 12 slices 1x
  • Category: Desserts & Appetizers
  • Method: Baking
  • Cuisine: American

Description

Experience the delight of The Best Double Chocolate Zucchini Bread, a moist and rich treat that combines zucchini and chocolate for the perfect snack. With simple ingredients and easy preparation, it’s perfect for your next brunch or afternoon treat!

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 espresso powder (optional)
  • 2 large eggs
  • 1/3 cup vegetable oil or melted coconut oil
  • 1/4 cup Greek yogurt or sour cream
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini (about 2 medium zucchinis)
  • 1 cup semisweet chocolate chips
  • 3/4 cup chopped dark chocolate

Instructions

  1. Preheat your oven to 350°F. Prepare an 8.5×4.5-inch loaf pan by greasing and lining it with parchment paper, allowing some overhang for easy removal.
  2. In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Set this mixture aside.
  3. In a large mixing bowl, whisk together the eggs, vegetable oil, Greek yogurt, granulated sugar, and vanilla extract until thoroughly mixed and smooth.
  4. Incorporate the shredded zucchini into the wet ingredients until evenly blended.
  5. Gradually mix the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing.
  6. Fold in the semisweet chocolate chips, distributing them evenly throughout the batter.
  7. Transfer the batter into the prepared loaf pan, smoothing the top, and sprinkle dark chocolate chunks on top.
  8. Bake for 55 to 70 minutes, starting to check for doneness at the 55-minute mark. A toothpick inserted in the center should come out with a few moist crumbs.
  9. Let the zucchini bread cool in the pan for about 15 minutes. Lift it out using the parchment paper and transfer it to a wire rack to cool completely.
  10. Slice the bread and enjoy your rich and fudgy double chocolate zucchini bread!

Notes

For a healthier twist, substitute half of the all-purpose flour with whole wheat flour.
Make sure to measure the zucchini after shredding to ensure accuracy. No need to blot as moisture is welcome in this recipe.
Feel free to add nuts or extra chocolate chips for additional texture and flavor.

Nutrition

  • Serving Size: 1 slice
  • Calories: 220
  • Sugar: 12g
  • Sodium: 190mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 50mg

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Find it online: https://emmahearthrecipes.com/the-best-double-chocolate-zucchini-bread/