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Double chocolate zucchini bread slice. Moist, decadent, guilt-free treat.
Lady Maria

Double Chocolate Zucchini Bread

Rich, moist, and packed with deep chocolate flavor, this Double Chocolate Zucchini Bread is the ultimate guilt-free indulgence. A wholesome, veggie-packed treat that proves dessert can nourish as well as satisfy.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose or whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups grated zucchini, squeezed dry
  • 1 cup chocolate chips (dark, semi-sweet, or milk)

Equipment

  • loaf pan (9x5 inch)
  • Mixing bowls
  • whisk and spatula
  • box grater or food processor
  • wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, whisk sugar, oil, eggs, and vanilla extract until smooth.
  4. Stir wet mixture into dry ingredients just until combined. Do not overmix.
  5. Fold in grated zucchini and chocolate chips.
  6. Pour batter into loaf pan and smooth the top evenly.
  7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.

Notes

Squeeze zucchini well to prevent sogginess. Use Dutch cocoa for a deeper flavor, or toss in espresso powder or walnuts for added depth. Store in an airtight container for 3–4 days or freeze for up to 2 months.