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Double chocolate chip zucchini bread fresh out of the oven with chocolate chunks

Double Chocolate Chip Zucchini Bread

This deliciously moist Double Chocolate Chip Zucchini Bread combines rich chocolate flavor and hidden veggies, making it perfect for breakfast, snacks, or even dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini No need to squeeze dry
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar Mixes well with granulated sugar
  • 1/2 cup vegetable oil Can substitute with coconut oil
  • 2 large eggs Can substitute with flax eggs for vegan option
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour Can substitute with gluten-free flour blend
  • 1 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
Mix-Ins
  • 1 cup chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl, mix the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until combined.
  3. In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
  5. Fold in the chocolate chips.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve warm with a sprinkle of powdered sugar or a scoop of vanilla ice cream for a delightful treat. Store leftovers in an airtight container for 3-4 days or freeze slices for up to 3 months. Reheat in the microwave to revive freshness.