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Double Chocolate Zucchini Bread

chocolate zucchini bread - Tasty
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Enjoy a moist, double chocolate zucchini bread that’s easy to make in one bowl. This recipe is perfect for using up summer zucchini and can be frozen for later.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup milk 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, eggs, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined. Do not overmix.
  4. Fold in the grated zucchini and both types of chocolate chips.
  5. Pour the batter into the prepared loaf pan and spread evenly.
  6. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For a gluten-free version, substitute a gluten-free all-purpose flour blend for the all-purpose flour.
  • You can freeze the cooled zucchini bread. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep for up to 3 months.
  • Ensure your zucchini is well-drained after grating to prevent a soggy loaf.

Nutrition

Find it online: https://www.purecookingjoy.com/chocolate-zucchini-bread-one-bowl-moist/

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