Description
Indulge in the delightful experience of baking Double Chocolate Zucchini Bread, a luscious treat that perfectly marries rich chocolate flavors with the subtle sweetness of zucchini. This moist and tender loaf is an ideal choice for breakfast, an afternoon snack, or dessert. With the decadent combination of Dutch process cocoa and semisweet chocolate chips, even the most discerning chocolate lovers will be satisfied. Plus, it’s a clever way to incorporate veggies into your diet without sacrificing taste. Serve it warm with fresh fruits, ice cream, or nut butter for an extra special touch.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa
- 2 large eggs
- 1/4 cup unsalted butter (melted)
- 1/4 cup canola oil
- 3/4 cup packed light brown sugar
- 1 1/2 cups shredded zucchini
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, mix eggs, melted butter, oil, brown sugar, and vanilla until smooth.
- Combine dry ingredients with wet ingredients until just blended; fold in zucchini and 3/4 cup chocolate chips.
- Pour batter into the prepared pan and top with remaining chocolate chips.
- Bake for 50-60 minutes or until a toothpick comes out mostly clean.
- Cool in the pan for 15 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 200
- Sugar: 12g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Use fresh zucchini for best moisture retention. Experiment with add-ins like nuts or spices to customize your bread. Store leftovers wrapped tightly for up to five days or freeze for up to three months.