Double Chocolate Zucchini Bread

Name: Double Chocolate Zucchini Bread
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10 slices
Cuisine: Canadian
Ingredients: 1 cup grated zucchini (well-drained); 1/2 cup vegetable oil; 1/2 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour (spooned and levelled); 1/2 cup unsweetened cocoa powder (sifted); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup semi-sweet chocolate chips

80 min 10 slices Easy

All Recipes

Double Chocolate Zucchini Bread

Moist and rich double chocolate zucchini bread perfect for dessert or an indulgent breakfast.

Prep

20 min

Cook

60 min

Total

80 min

Servings

Difficulty

Easy

Who says you can't have chocolate for breakfast? This double chocolate zucchini bread is a delicious way to combine the richness of chocolate with the subtle moisture of zucchini. It's a perfect treat for any time of day, whether you're indulging in a sweet breakfast or a decadent dessert. Zucchini adds incredible moisture to baked goods without overpowering the chocolate flavour. This makes it an excellent addition to this loaf, ensuring every bite is tender and rich. Plus, it's a sneaky way to add a bit of nutrition to your chocolate fix!

Ingredients

Servings

Wet Ingredients

Dry Ingredients

Chocolate Chips

Instructions

Prepare Baking Pan

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper for easy removal.

Pro tip: Ensure the parchment paper hangs over the sides for lifting.

Mix Wet Ingredients

In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.

Pro tip: Whisk until the mixture is smooth and the sugars are dissolved.

Add Zucchini

Fold in the grated and well-drained zucchini into the wet mixture.

Pro tip: Ensure the zucchini is evenly distributed throughout the mixture.

Combine Dry Ingredients

In another bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.

Pro tip: Sifting helps to aerate the flour and cocoa, ensuring a light texture.

Mix Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Pro tip: Overmixing can lead to a dense texture.

Add Chocolate Chips

Fold in the semi-sweet chocolate chips until evenly distributed.

Pro tip: Reserve a handful of chips to sprinkle on top for extra chocolatey goodness.

Bake the Bread

Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the centre comes out clean.

Pro tip: Check the bread at 50 minutes to prevent overbaking.

Cool and Serve

Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Pro tip: Use a serrated knife for clean slices.

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Tips & Tricks

<ul><li>Grate zucchini finely to blend seamlessly into the batter.</li><li>Use high-quality cocoa powder for a deeper chocolate flavour.</li><li>Ensure zucchini is well-drained to prevent excess moisture.</li><li>Let the bread cool completely before slicing for cleaner cuts.</li></ul>

Serving Suggestions

Serve this double chocolate zucchini bread slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert. This bread can be made ahead and stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months. Simply thaw at room temperature and enjoy!