Double Chocolate Zucchini Bread is a delightful treat that brings together the richness of chocolate and the moistness of zucchini to create a loaf that is simply unforgettable. At first glance, you might wonder about the combination of chocolate and zucchini. But don’t let this unique pairing fool you; it produces an incredibly moist and flavorful bread that satisfies both chocolate lovers and health-conscious individuals alike. Zucchini adds a subtle sweetness and softness, allowing the chocolate to shine without being overwhelming.

This recipe is perfect for breakfast, a snack, or dessert, and it’s easy to whip up. The best part? Aside from how delicious it tastes, it’s also a creative way to sneak in some vegetables into your diet! Whether you enjoy it warm from the oven or toasted with a bit of butter, this Double Chocolate Zucchini Bread will quickly become a favorite in your household. So grab those zucchinis, and let’s get baking!

Why make this recipe

Double Chocolate Zucchini Bread is a fantastic recipe for many reasons. First, it’s incredibly simple to make and requires just a few ingredients that you might already have at home. Second, it’s a great way to use up any extra zucchini you have from your garden or the grocery store. The combination of chocolate and zucchini not only creates a rich flavor, but it also gives you a moist bread that stays fresh longer. Plus, it’s a hit with both kids and adults, making it a versatile treat for any occasion.

How to make Double Chocolate Zucchini Bread

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ tsp cinnamon
• 2 large eggs
• ½ cup granulated sugar
• ¼ cup brown sugar
• ½ cup Greek yogurt
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• 1 ½ cups grated zucchini
• ¾ cup semi-sweet chocolate chips

Directions

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Whisk dry ingredients (flour, cocoa powder, baking soda, baking powder, salt, and cinnamon) in one bowl.
3. Beat eggs and sugars (granulated and brown sugar) in another bowl, then stir in Greek yogurt, vegetable oil, vanilla extract, and grated zucchini.
4. Combine both mixtures and fold in chocolate chips.
5. Pour into the loaf pan and smooth the top.
6. Bake for 50–60 minutes until a toothpick comes out with moist crumbs.
7. Cool in the pan for 10 minutes, then transfer to a wire rack.
8. Slice and serve.

How to serve Double Chocolate Zucchini Bread

You can serve Double Chocolate Zucchini Bread in many ways. Enjoy it warm, straight from the oven, for a decadent treat. A little butter, cream cheese, or even a scoop of vanilla ice cream on top can elevate this bread to a wonderful dessert. You can also toast slices for a delightful breakfast alongside your morning coffee or tea.

How to store Double Chocolate Zucchini Bread

To store your Double Chocolate Zucchini Bread, wrap it tightly in plastic wrap or aluminum foil and keep it in an airtight container. It can be stored at room temperature for up to three days. For longer storage, consider freezing individual slices. Place them in a freezer-safe bag or container, and you can enjoy it for up to three months. Just thaw a slice when you’re ready to indulge!

Tips to make Double Chocolate Zucchini Bread

For the best results when making your Double Chocolate Zucchini Bread, consider these tips:

• Grate the zucchini finely to ensure it blends well into the batter.
• Use good-quality semi-sweet chocolate chips for richer flavor.
• Be careful not to overmix the batter; fold the ingredients gently for a light texture.
• For a deeper chocolate taste, you can add a tablespoon of espresso powder.

Variation

Feel free to experiment with your Double Chocolate Zucchini Bread! You can add nuts, such as walnuts or pecans, for added crunch. If you want to make it a bit healthier, replace half of the all-purpose flour with whole wheat flour. You can also try adding a touch of orange zest for a refreshing twist.

FAQs

1. Can I use frozen zucchini for this recipe?
   Yes, just ensure it’s drained of excess moisture before adding to the batter.

2. How do I know when the bread is done baking?
   Insert a toothpick into the center of the loaf; it should come out with a few moist crumbs, not wet batter.

3. Can I use chocolate protein powder instead of cocoa powder?
   You can, but it may change the texture and flavor, so adjust other ingredients accordingly.

4. Can I make this recipe gluten-free?
   Yes, substitute gluten-free flour for the all-purpose flour, but note that the texture may differ.

5. What can I do with leftover bread?
   You can also use it for making French toast or bread pudding!