Decadent Double Chocolate Zucchini Bread
Welcome to a chocolate lover’s dream! Our Decadent Double Chocolate Zucchini Bread is the ultimate treat that combines rich, fudgy chocolate with the surprising moisture and subtle sweetness of fresh zucchini. This irresistible loaf is perfect for satisfying your chocolate cravings while sneaking in some extra veggies. Whether you’re looking for a special dessert, a midday snack, or a unique breakfast option, this recipe is a must-try. Dive into this heavenly combination and discover why this decadent bread will become a new favorite in your baking repertoire!
INGREDIENTS YOU’LL NEED:
- 1 Cup Flour: The base ingredient that gives structure to the bread.
- ½ Cup Unsweetened Cocoa: Brings a rich, chocolatey flavor to the bread.
- 1 Tsp Baking Soda: Helps the bread rise and become nice and fluffy.
- ½ Tsp Salt: Enhances the flavors and balances the sweetness.
- 2 Eggs at Room Temperature: Adds moisture and binds the ingredients together for a good texture.
- ¼ Cup Unsalted Butter (melted): Adds richness and ensures the bread is moist.
- ¼ Cup Vegetable Oil (or coconut oil): Adds extra moisture and a soft texture to the bread.
- ¾ Cup Brown Sugar: Sweetens the bread and adds a hint of molasses flavor.
- 1 Tsp Vanilla Extract: Adds a warm, aromatic flavor to the bread.
- 1 ½ Cups Zucchini (shredded): Keeps the bread moist and adds a touch of natural sweetness.
- 1 Cup Semisweet Chocolate Chips (divided): Melts into the bread for gooey chocolate pockets, with extra chips on top for added decadence.
HOW TO PREPARE CHOCOLATE ZUCCHINI LOAF?
Time needed: 1 hour and 15 minutes
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper. - Prepare Dry Ingredients:
In a medium bowl, whisk together 1 cup of flour, 1/2 cup of unsweetened cocoa, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Set aside.
- Mix Wet Ingredients:
In a large bowl, beat 2 room temperature eggs. Add 1/4 cup of melted unsalted butter, 1/4 cup of vegetable oil (or coconut oil), 3/4 cup of brown sugar, and 1 teaspoon of vanilla extract. Mix until well combined. - Combine Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing. - Add Zucchini and Chocolate Chips:
Gently fold in 1 1/2 cups of shredded zucchini and 3/4 cup of semisweet chocolate chips into the batter. - Bake:
Pour the batter into the prepared loaf pan and spread it evenly.
Sprinkle the remaining 1/4 cup of semisweet chocolate chips on top of the batter for an extra chocolatey finish.
Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean or with just a few crumbs. - Cool:
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. - Serve and Enjoy:
Slice and serve your Decadent Double Chocolate Zucchini Bread. Enjoy it warm or at room temperature for a deliciously rich and moist treat.
FAQ – FREQUENTLY ASKED QUESTIONS:
No, you don’t need to peel the zucchini. The skin is thin and softens during baking, adding extra nutrients and color.
No, you don’t need to squeeze the moisture out. The extra moisture from the zucchini keeps the bread moist and tender.
Insert a toothpick into the center of the bread. If it comes out clean or with just a few crumbs, the bread is done.
Yes, you can make muffins. Adjust the baking time to about 20-25 minutes, checking with a toothpick for doneness.
Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
PRO BAKING TIPS FOR PREPARING ZUCCHINI CHOCOLATE LOAF:
- Use Room Temperature Ingredients: Ensure your eggs and other refrigerated ingredients are at room temperature before mixing. This helps them incorporate more easily into the batter, resulting in a smoother texture.
- Choose Small to Medium Zucchini: Opt for smaller to medium-sized zucchini, as they tend to be more tender and have fewer seeds. Large zucchini can be more watery and less flavorful, which can affect the texture of your loaf.
- Look for Firm and Fresh: Select zucchini that is firm to the touch and has smooth, glossy skin. Avoid any that have soft spots, wrinkles, or blemishes, as these can indicate overripe or deteriorating produce.
- Fold in Chocolate Chips Gently: When adding chocolate chips, fold them in gently with a spatula. This ensures they are evenly distributed without overworking the batter.
- Check for Doneness Correctly: To check if the loaf is done, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s ready. If there’s wet batter on the toothpick, give it a few more minutes in the oven.
CHOCOLATE ZUCCHINI BREAD RECIPE ADD-INS AND VARIATIONS:
- Whole Wheat Flour: Substitute all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
- Coconut Oil: Use coconut oil instead of vegetable oil for a subtle coconut flavor and a healthier fat option.
- Dark Chocolate Chips: Swap semisweet chocolate chips with dark chocolate chips for a richer, more intense chocolate flavor.
- Honey or Maple Syrup: Replace brown sugar with honey or maple syrup for a natural sweetener alternative.
- Add Nuts: Mix in chopped walnuts or pecans for added crunch and nutty flavor.
- Spices: Add a teaspoon of cinnamon or nutmeg for a warm, spicy twist to the bread.
WHAT IS COMMONLY SERVED WITH ZUCCHINI BREAD?
Double Chocolate Zucchini Bread is great on its own, but it also pairs well with a few tasty extras. Try a warm slice with some creamy nut butter, butter, or a dollop of Greek yogurt for added richness. It’s also perfect with a hot cup of coffee or a glass of cold milk, which really brings out the chocolate flavor. For a little extra indulgence, sprinkle some powdered sugar on top or a scoop of vanilla ice cream. No matter how you serve it, this bread is sure to be a hit!
CAN LEFTOVER ZUCCHINI BREAD BE FROZEN FOR LATER?
Yes, you can freeze leftover zucchini bread for later. Just wrap the cooled bread tightly in plastic wrap to keep it from getting freezer burn. Then, put it in a resealable plastic freezer bag or wrap it in aluminum foil for extra protection. Don’t forget to label it with the date. It will stay good in the freezer for up to three months. When you’re ready to eat it, let it thaw at room temperature or warm up slices in the microwave or oven. This way, you’ll always have some delicious zucchini bread on hand!
LOOKING FOR MORE ZUCCHINI RECIPES? TRY THESE!
Sauteed Balsamic Zucchini and Mushrooms: In this recipe, fresh zucchini and earthy mushrooms are expertly sautéed to perfection, their natural flavors enhanced by the sweet and tangy notes of balsamic glaze.
Banana Zucchini Bread: This recipe for banana zucchini bread is a great way to keep food from going in the garbage while making a delicious treat for your family.
Bacon Zucchini Bites: Tasty little zucchini bites are loaded with zucchini, bacon and cheddar cheese then baked until puffy.
Decadent Double Chocolate Zucchini Bread
Equipment
- Loaf Pan
Ingredients
- 1 Cup Flour
- ½ Cup Unsweetened Cocoa
- 1 Tsp Baking Soda
- ½ Tsp Salt
- 2 Eggs at room temperature
- ¼ Cup Unsalted Butter (melted)
- ¼ Cup Vegetable Oil (or coconut oil)
- ¾ Cup Brown Sugar
- 1 Tsp Vanilla Extract
- 1 ½ Cups Zucchini (shredded)
- 1 Cup Semisweet Chocolate Chips (divided)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together 1 cup of flour, 1/2 cup of unsweetened cocoa, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Set aside.
- Mix Wet Ingredients: In a large bowl, beat 2 room temperature eggs. Add 1/4 cup of melted unsalted butter, 1/4 cup of vegetable oil (or coconut oil), 3/4 cup of brown sugar, and 1 teaspoon of vanilla extract. Mix until well combined.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing.
- Add Zucchini and Chocolate Chips: Gently fold in 1 1/2 cups of shredded zucchini and 3/4 cup of semisweet chocolate chips into the batter.
- Pour into Pan: Pour the batter into the prepared loaf pan and spread it evenly.
- Top with Chocolate Chips: Sprinkle the remaining 1/4 cup of semisweet chocolate chips on top of the batter for an extra chocolatey finish.
- Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean or with just a few crumbs.
- Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Serve and Enjoy: Slice and serve your Decadent Double Chocolate Zucchini Bread. Enjoy it warm or at room temperature for a deliciously rich and moist treat.