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Double Chocolate Zucchini Bread

A rich chocolate zucchini bread loaf topped with chocolate chips and visible zucchini shreds.
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A dense, moist, and fudgy double chocolate zucchini bread recipe made in one bowl. Perfect for a quick treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium)
  • 1 cup chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. Add the granulated sugar and brown sugar to the dry ingredients and whisk to combine.
  4. In a separate medium bowl, whisk together the eggs, vegetable oil, applesauce, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  6. Fold in the grated zucchini and chocolate chips.
  7. Pour the batter evenly into the prepared loaf pan.
  8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • Ensure your zucchini is well-drained to prevent a soggy loaf. Squeeze out excess moisture with paper towels.
  • For a fudgier texture, use a mix of semi-sweet and dark chocolate chips.
  • This bread freezes well. Wrap tightly in plastic wrap and then aluminum foil for up to 3 months.
  • To prevent the center from sinking, avoid overmixing the batter and ensure your oven temperature is accurate.

Nutrition

Find it online: https://cutcooktaste.com/chocolate-zucchini-bread-recipe/