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Slices of super moist double chocolate zucchini bread on a rustic table

Super Moist Double Chocolate Zucchini Bread

This delicious loaf combines rich cocoa and hidden zucchini for a moist and indulgent treat that's perfect for breakfast, snacks, or 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 Use fresh zucchini for best results.
  • 1/2 cup vegetable oil Can substitute with melted coconut oil.
  • 1 cup sugar Granulated sugar.
  • 2 large eggs Use room temperature eggs for better mixing.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder Use Grade A cocoa powder for better flavor.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
Add-ins
  • 1 cup chocolate chips Fold in last to avoid sinking.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, mix the grated zucchini, vegetable oil, sugar, eggs, and vanilla extract until well combined.
  3. In another bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Fold in the chocolate chips.
Baking
  1. Pour the batter into the prepared loaf pan and smooth it out.
  2. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let it cool before slicing.

Notes

Store leftovers for up to 5 days at room temperature wrapped properly, or refrigerate for up to a week or freeze for up to 3 months. Reheat in the microwave for a few seconds to enjoy fresh warmth.