Double Chocolate Zucchini Bread
Looking for a delicious way to enjoy all that fresh summer zucchini? This Double Chocolate Zucchini Bread is the perfect sweet, quick bread recipe that's packed with fresh zucchini and loaded with chocolate chips!
Equipment
- Loaf Pan This 9" non-stick loaf pan by Wilton is the perfect size for any banana bread recipe!
- Parchment Paper Sheets These pre-cut parchment paper sheets are super convenient and the perfect size for lining a loaf pan.
- Grater This stainless steel box grater is ideal for shredding the zucchini for this recipe.
- Fine Mesh Strainer Very helpful in pressing out excess water from the zucchini.
Ingredients
- 1 1/2 cup shredded zucchini about 1 medium zucchini
- 3/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips large chips work well
Instructions
- Preheat oven to 350 degrees. Line a 9x5" loaf pan with parchment paper. Set aside.
- Over a plate, shred the zucchini. Set aside.
- In a large mixing bowl, whisk together the brown sugar, oil, eggs and vanilla making sure to break apart any brown sugar lumps.
- In a separate bowl, sift together the flour, cocoa powder, baking soda and salt. Don't skip the sifting - it's important to make sure any lumps in the cocoa powder are broken apart and well incorporated with the other dry ingredients. Begin gradually adding the dry ingredients to the wet ingredients. After all the wet and dry ingredients are combine, add in the shredded zucchini, and stir until incorporated. Fold in 2/3 cup of the chocolate chips, reserving 1/3 cup for the top of the loaf.
- Pour the batter into the prepared pan. Top the batter with the reserved chocolate chips. Bake at 350 for 55-60 minutes. Test the bread by inserting a toothpick into the center of the loaf. If the toothpick comes out clean and crumb free, the bread is done.
- Remove from oven, and let cool to room temperature. Remove the loaf by pulling on the excess parchment paper. Slice and enjoy right away. Store any leftovers in an airtight container at room temperature.
Notes
I used Ghardelli semi-sweet chocolate chips. These are a larger-sized chocolate chip that works really well in this recipe. Feel free to use any type or size of chocolate chip.
Nutrition
Serving: 10slicesCalories: 297kcalCarbohydrates: 38gProtein: 3gFat: 17gSaturated Fat: 5gSodium: 194mgSugar: 26g
Tried this recipe?Let us know how it was!