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To make a delicious Double Chocolate Zucchini Bread, gather these simple ingredients: - 1 ½ cups all-purpose flour - ½ cup unsweetened cocoa powder - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - ½ cup granulated sugar - ½ cup packed brown sugar - 2 large eggs, room temperature - 1 teaspoon pure vanilla extract - ¾ cup vegetable oil - 1 ½ cups grated zucchini (from about 1 medium zucchini) - 1 cup semi-sweet or dark chocolate chips - ½ cup chopped walnuts (optional) Each ingredient plays a key role in creating the perfect texture and flavor. The all-purpose flour gives the bread structure. Cocoa powder adds that rich chocolate taste. Baking soda and baking powder help it rise, while salt enhances all the flavors. The sugars sweeten the bread and keep it moist. Eggs bind the ingredients together, and the vanilla extract adds a warm note. Vegetable oil contributes to the moisture, making each slice tender. Grated zucchini not only adds health benefits but also keeps the bread moist. Finally, the chocolate chips bring a delightful richness, while the walnuts add a nice crunch if you choose to include them. Gather these ingredients, and you’re ready to whip up a mouthwatering treat! {{ingredient_image_2}} - Preheat the oven to 350°F (175°C) and prepare the loaf pan. - Combine the dry ingredients and set aside. Start by preheating your oven. This step ensures your bread bakes evenly. Grease a 9x5-inch loaf pan or line it with parchment paper. This makes the bread easier to remove later. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Mix these well so they blend into one. - Mix the sugars and wet ingredients until smooth. - Incorporate the vegetable oil and grated zucchini. - Combine wet and dry ingredients, being cautious not to overmix. In a large bowl, beat the granulated sugar and brown sugar with eggs and vanilla. Whisk until it is smooth and creamy. Slowly add the vegetable oil while whisking. This step helps create a rich texture. Next, fold in the grated zucchini. Make sure it is spread out evenly. Then, add the dry mixture into the wet one. Stir just until you no longer see dry flour. Be careful not to overmix, as this can make the bread tough. - Fold in chocolate chips and walnuts. - Transfer to the pan and bake, checking for doneness. - Cool before slicing. Now, gently fold in the chocolate chips and walnuts if you choose to use them. This adds texture and flavor. Pour the batter into your prepared loaf pan. Spread it evenly. Bake it in the oven for 50 to 60 minutes. To check if it's done, insert a toothpick into the center. It should come out clean or with a few moist crumbs. Once baked, let the bread cool in the pan for about 10 minutes. After that, place it on a wire rack to cool completely before slicing. Enjoy the deliciousness! - Grated zucchini keeps the bread moist. Use fresh zucchini for the best results. - To check if the bread is done, insert a toothpick in the center. It should come out clean or with a few moist crumbs. - Try different chocolate chips, like dark, milk, or white chocolate. Each adds a unique taste. - Add spices like cinnamon or nutmeg. They give warmth and depth to the flavor. - Serve slices with whipped cream or a scoop of vanilla ice cream. This adds a creamy touch. - A light dusting of powdered sugar makes it look fancy and inviting. It’s a simple trick that impresses! Pro Tips Grate the Zucchini Finely: Use the fine side of a box grater to ensure the zucchini integrates seamlessly into the batter, adding moisture without making the bread soggy. Room Temperature Ingredients: Make sure your eggs are at room temperature for better emulsification, resulting in a smoother batter and a more tender loaf. Don't Overmix: Mix the batter just until combined to prevent the bread from becoming tough; a few lumps are perfectly fine! Cool Completely Before Slicing: Allowing the bread to cool fully on a wire rack helps it firm up and makes slicing easier, ensuring clean cuts. {{image_4}} You can make Double Chocolate Zucchini Bread healthier. Here are two easy swaps: - Substitute whole wheat flour for all-purpose flour. It adds more fiber and nutrients. - Use a sugar alternative for a low-sugar option. This helps reduce calories without losing sweetness. You can get creative with flavors in this bread. Consider these ideas: - Add different nuts like pecans or almonds. They add crunch and flavor. - Incorporate dried fruits such as cranberries or cherries. They bring a nice sweetness. You can adapt this recipe for specific diets. Here are some options: - Make it gluten-free with gluten-free flour. This keeps the texture soft and moist. - For a vegan version, use flax eggs and plant-based oil. This keeps the bread rich and tasty. You can keep your Double Chocolate Zucchini Bread fresh for a few days. Store it in an airtight container at room temperature. It will stay good for up to 3 days. This way, you can enjoy a slice whenever you like! If you want to save some for later, freezing works great. Wrap the bread tightly in plastic wrap, then in foil. It can last for up to 3 months in the freezer. When you are ready to eat it, simply take it out and thaw it in the refrigerator. This keeps it moist and tasty. Always check your bread before eating. If you see any discoloration or notice any off smells, it’s best to discard it. Keeping an eye on these signs ensures you enjoy only the best treats! How do I ensure my Double Chocolate Zucchini Bread stays moist? To keep your bread moist, use fresh grated zucchini. Zucchini adds moisture. Also, don't overbake. Check with a toothpick for doneness. If it comes out with a few crumbs, it's done. Can I use frozen zucchini for this recipe? Yes, you can use frozen zucchini. Just thaw it first and squeeze out excess water. This helps keep the bread from getting too wet and soggy. What can I substitute for eggs if making it vegan? You can use flax eggs as a substitute. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for five minutes to thicken. This works great in baking. How can I enhance the chocolate flavor in this recipe? To boost the chocolate taste, consider adding more cocoa powder or chocolate chips. You can also add espresso powder. Just a little can deepen the chocolate flavor without adding coffee taste. How should I slice and serve the bread for optimal presentation? Slice the bread when it’s cool. Arrange the slices on a wooden board. Dust the top with powdered sugar for a nice touch. For extra flair, serve with whipped cream or ice cream. A mint sprig adds color, too! This blog post covered the tasty Double Chocolate Zucchini Bread. We explored the key ingredients, easy steps to make it, and helpful tips. You learned about fun flavors and healthy twists. Storing tips kept your bread fresh longer. Now, you’re ready to bake this delicious treat! Enjoy sharing it with family and friends. Your baking journey can be even more fun with this recipe. Happy baking!

Double Chocolate Zucchini Bread

A moist and rich zucchini bread infused with chocolate and studded with chocolate chips and walnuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cups unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cups granulated sugar
  • 0.5 cups packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 0.75 cups vegetable oil
  • 1.5 cups grated zucchini (from about 1 medium zucchini)
  • 1 cups semi-sweet or dark chocolate chips
  • 0.5 cups chopped walnuts (optional)

Instructions
 

  • Preheat the oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it lightly or lining it with parchment paper for easy removal of the bread later.
  • Combine dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined. Set this mixture aside for later use.
  • Mix sugars and wet ingredients: In a large mixing bowl, beat together the granulated sugar, packed brown sugar, eggs, and pure vanilla extract. Whisk this mixture vigorously until it becomes smooth and homogenous.
  • Incorporate oil: Slowly drizzle the vegetable oil into the egg mixture while whisking continuously. This will help to create a well-emulsified batter.
  • Add zucchini: Gently fold in the grated zucchini to the wet ingredients, ensuring it is evenly distributed throughout the mixture.
  • Combine wet and dry mixtures: Gradually add the reserved dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon. Be cautious not to overmix; mix just until no dry flour is visible.
  • Fold in chocolate and nuts: Carefully fold in the chocolate chips and chopped walnuts (if using) until they are evenly dispersed throughout the batter.
  • Transfer to pan: Pour the rich batter into the prepared loaf pan, spreading it out evenly for uniform baking.
  • Bake: Place the loaf pan in the preheated oven and bake for approximately 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
  • Cool the bread: Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the bread to a wire rack to cool completely before slicing.

Notes

For an inviting presentation, slice the zucchini bread and arrange the slices on a rustic wooden board. Lightly dust the top with powdered sugar for a charming finish. To elevate the indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream on the side, appealingly garnished with a sprig of mint.
Keyword bread, chocolate, dessert, zucchini