Double Chocolate Zucchini Bread Recipe
This easy Chocolate Zucchini Bread recipe is a delicious way to use up an abundance of zucchini, with its rich chocolate flavor and a moist, tender crumb! This easy recipe is perfect for breakfast, a snack, or even dessert, and will have you coming back for more!
Servings: 16 slices
Equipment
Ingredients
- 4 ounces unsweetened chocolate chopped
- 3 cups zucchini grated
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- 4 large eggs
- ¾ cup granulated sugar + 2 teaspoons, divided
- ¾ cup brown sugar
- ¾ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Prepare two 8x4-inch bread pans by lining them with a parchment paper sling or greasing and flouring the bottom and sides of the pans.
- Melt the chopped unsweetened chocolate by placing it in a small microwave-safe bowl and melting it in short 20 second bursts in the microwave, stirring between each burst of heat. It should only take about 1 minute to 1 minute 20 seconds to completely melt the chocolate. Set aside.4 ounces unsweetened chocolate
- Wash and grate the zucchini, leaving the skin on. Because zucchini can vary greatly in size, you may need two small zucchini or one large zucchini or only part of a gigantic zucchini. If you have way too much zucchini to deal with, you can always grate it and freeze in 2 cup amounts in freezer-safe ziploc bags for future use. Set grated zucchini aside.3 cups zucchini
- Whisk together the flour, salt, baking soda, baking powder, and cinnamon in a medium bowl and set aside.2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon ground cinnamon
- In a large mixing bowl, beat the eggs for 1 minute, then add the granulated sugar, reserving 2 teaspoons for topping the bread, along with the brown sugar, oil, melted chocolate, and vanilla and beat well until totally combined. Stir in the zucchini.4 large eggs, ¾ cup granulated sugar, ¾ cup brown sugar, ¾ cup vegetable oil, 1 teaspoon pure vanilla extract
- Mix in the dry ingredients just until combined, then stir in the chocolate chips and pour the batter evenly into the two prepared bread pans. Sprinkle 1 teaspoon of granulated sugar over the top of each loaf before baking. Alternatively, you could sprinkle a handful of chocolate chips over the loaves before baking, but I like the bit of crunch the sugar gives.1 cup semisweet chocolate chips
- Bake for 45-55 minutes, until a cake tester or toothpick inserted into the center of each loaf comes out clean. Cool completely in the pan before removing and slicing.
Notes
You can sub lowfat Greek yogurt for up to half of the oil if you would like. You can also replace the melted, unsweetened chocolate with 1 cup of cocoa powder, if you would like. Bread keeps well for up to 5 days, but can also be frozen for up to 3 months. Just thaw overnight in the fridge and then allow to come to room temperature before serving.
Storage
- Store: Wrap the bread tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh for up to 5 days.
- Freeze: For longer storage, wrap individual slices or whole loaves in aluminum foil, then place them in a freezer-safe bag. The bread can be frozen for up to 3 months.
Nutrition
Calories: 291kcal | Carbohydrates: 50g | Protein: 4g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 245mg | Fiber: 2g | Sugar: 35g
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