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Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread
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Indulge in the delightful richness of Double Chocolate Zucchini Bread, a perfect blend of moistness and chocolate goodness. This easy-to-make recipe combines shredded zucchini into a luscious batter that keeps the bread incredibly tender while providing a sneaky boost of nutrients. With Dutch process cocoa and semisweet chocolate chips, every slice is a chocolate lover’s paradise, making it ideal for breakfast, snacks, or dessert. Plus, its versatility allows you to experiment with different oils or add-ins like nuts and spices, ensuring your family will enjoy this clever way to incorporate veggies into their diet without sacrificing flavor.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup Dutch process cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 large eggs (at room temperature)
  • 1/4 cup unsalted butter (melted)
  • 1/4 cup canola oil (or melted coconut oil)
  • 3/4 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups shredded zucchini
  • 1 cup semisweet chocolate chips (divided)

Instructions

  1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, combine eggs, melted butter, oil, brown sugar, and vanilla; whisk until smooth.
  4. Gently mix dry ingredients into wet ingredients until just combined. Fold in shredded zucchini and 3/4 cup chocolate chips until incorporated.
  5. Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips on top.
  6. Bake for about 50-60 minutes or until a toothpick inserted comes out mostly clean.
  7. Allow the bread to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.

Nutrition

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