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Super Moist Double Chocolate Zucchini Bread

Irresistibly Moist Double Chocolate Zucchini Bread Recipe

This Super Moist Double Chocolate Zucchini Bread combines hidden veggies with rich chocolate flavors for a delightful treat.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.75 cups All-Purpose Flour Can be substituted with whole wheat flour for extra fiber.
  • 0.75 cups Unsweetened Cocoa Powder Adds deep chocolate flavor.
  • 1 cups Granulated Sugar Can partially replace with brown sugar for a caramel-like taste.
  • 2 Eggs Can be swapped with flax eggs for a vegan version.
  • 1 medium Grated Zucchini Squeeze out excess juice before adding.
  • 1 teaspoon Baking Soda Essential for leavening.
  • 1 teaspoon Baking Powder Essential for leavening.
  • 0.5 teaspoon Salt Enhances flavors; highly recommended.
  • 0.5 cups Vegetable Oil or Applesauce Use applesauce for a lighter alternative.
  • 1 cups Chocolate Chips You can use dark chocolate or flavored chips as alternatives.

Equipment

  • Loaf Pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Super Moist Double Chocolate Zucchini Bread
  1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan with vegetable oil or line it with parchment paper.
  2. In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, mix granulated sugar, eggs, and vegetable oil (or applesauce) until smooth. Grate zucchini, squeeze out moisture, and mix it in.
  4. Gradually add the dry ingredients into the wet mixture and fold together gently until just combined.
  5. Fold in chocolate chips, making sure to save a handful to sprinkle on top before baking.
  6. Pour the batter into the prepared loaf pan and smooth the top evenly.
  7. Bake in the preheated oven for 55-65 minutes, checking for doneness with a toothpick at 55 minutes.
  8. Remove from the oven and cool the loaf in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

For best results, finely grate the zucchini and squeeze out excess moisture. Customize ingredients as desired.

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