Description
This velvety Double Chocolate Zucchini Bread combines shredded zucchini with Dutch process cocoa and chocolate chips for a moist, cake-like loaf. Perfect for breakfast or dessert, it’s a sneaky way to add veggies while satisfying your chocolate cravings.
Ingredients
1 cup all-purpose flour
1/2 cup Dutch process cocoa powder or unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs, room temperature
1 cup unsalted butter, melted and slightly cooled
1 cup canola or coconut oil, melted
1 cup light brown sugar, packed
1 teaspoon pure vanilla extract
1 1/2 cups packed shredded zucchini (moisture squeezed)
1 cup semisweet chocolate chips (high quality, 50%-70% cocoa)
Instructions
Preheat oven to 350°F (180°C)
Generously grease a 9×5-inch loaf pan with nonstick spray and line the bottom with parchment paper
In a medium bowl, whisk together flour, cocoa powder, baking soda, and sea salt to eliminate lumps
In a large bowl, mix melted butter, oil, and brown sugar until well combined
Add eggs and vanilla extract, mixing until smooth
Fold in zucchini and the dry ingredient mixture
Stir in chocolate chips before pouring the batter into the prepared pan
Bake for 45-50 minutes until a toothpick comes out clean
Let cool completely before slicing
Notes
Squeeze zucchini thoroughly in a dish towel to avoid sogginess
Use high-quality, non-waxy chocolate chips (at least 50% cocoa)
Freezes well in airtight packaging for up to 3 months
Can be enjoyed toasted with unsalted butter or ideal for chocolate lovers
Store at room temperature for up to 5 days in an airtight container
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 32g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg