Double Chocolate Zucchini Bread
A moist and decadent bread that cleverly incorporates zucchini, satisfying chocolate cravings while providing nutritional benefits.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (or whole wheat flour) Substitute with whole wheat flour for a healthier option.
- ½ cup unsweetened cocoa powder Rich and dark for maximum flavor.
- ½ cup granulated sugar Consider coconut sugar for a lower glycemic load.
- ½ cup brown sugar Adds moisture and flavor.
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon baking soda
Wet Ingredients
- 2 large eggs
- ½ cup vegetable oil Or use applesauce for a lighter alternative.
- 1 teaspoon vanilla extract
Add-ins
- 1 cup grated zucchini About 1 medium-sized zucchini, ensure to squeeze out excess moisture.
- 1 cup chocolate chips Use dark chocolate for an antioxidant boost.
- ½ cup chopped nuts Optional: walnuts or pecans for added crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grate the zucchini and squeeze out excess moisture.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar.
- In another bowl, whisk the eggs, vegetable oil, and vanilla extract until well combined.
- Gently fold the dry ingredients into the wet mixture, taking care not to overmix.
- Fold in the grated zucchini and chocolate chips.
Baking
- Pour the batter into a greased loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
- Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, slice and freeze in an airtight bag, lasting up to 3 months. Try variations by adding spices like cinnamon or integrating dried fruits.