Go Back
Delicious double chocolate zucchini bread fresh from the oven

Double Chocolate Zucchini Bread

Delight in the decadent blend of chocolate and fresh zucchini with this easy-to-make Double Chocolate Zucchini Bread, perfect for breakfasts or snacks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cups Dutch process cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cups vegetable oil (or melted coconut oil)
  • 1 cups sugar (or brown sugar)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups shredded zucchini
Mix Ins
  • 1 cup semisweet chocolate chips
  • Optional: nuts, spices (like cinnamon or nutmeg)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until nicely combined.
  3. In a separate bowl, combine the oil and sugar. Mix well.
  4. Add the eggs and vanilla to the sugar mixture and beat until combined.
  5. Stir in the shredded zucchini until well mixed.
  6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  7. Fold in the chocolate chips and any optional ingredients.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Notes

Serve warm with honey or peanut butter, add a dusting of powdered sugar, or pair with vanilla ice cream. Store wrapped in foil or plastic for up to 3 days at room temperature, about a week in the fridge, or freeze for up to 3 months.