Double Dark Chocolate Zucchini Bread Recipe
Double Dark Chocolate Zucchini Bread is a rich and moist treat combining the natural moisture of fresh zucchini with the deep flavors of Dutch-processed cocoa powder and semisweet chocolate chips. This irresistibly decadent bread has a perfect balance of sweetness and chocolate goodness, making it an ideal dessert or snack for chocolate lovers seeking a twist on traditional zucchini bread.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 5-15 minutes
- Yield: 1 loaf (10-12 slices)
- Category: Dessert/Bread
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/3 cup extra-virgin olive oil
- 1/2 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened Dutch process cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 cup semisweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly to prevent sticking.
- Drain Zucchini: Grate the zucchinis and place them in a colander or sieve to drain excess moisture, ensuring your bread isn’t soggy.
- Mix Wet Ingredients: In a large bowl, combine brown sugar, granulated sugar, eggs, extra-virgin olive oil, and vanilla extract. Beat until smooth and well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, Dutch process cocoa powder, salt, baking soda, and baking powder to ensure even distribution of leavening agents.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to maintain a tender crumb.
- Add Zucchini and Chocolate Chips: Fold in the grated zucchini and semisweet chocolate chips evenly throughout the batter.
- Transfer to Pan: Pour the batter into the prepared loaf pan and spread it out evenly for uniform baking.
- Bake: Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool: Allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Ensure the grated zucchini is well drained to prevent excess moisture and sogginess in the bread.
- Use high-quality cocoa powder to bring out the best chocolate flavor.
- Store the bread in an airtight container at room temperature for up to 5 days or freeze it for up to 3 months for longer storage.
