This Double Dark Chocolate Zucchini Bread is a rich and indulgent treat that’s as healthy as it is delicious. Made with shredded zucchini, dark cocoa powder, and chunks of dark chocolate, this bread is moist, flavorful, and perfect for dessert or a quick snack. Whether you’re a chocolate lover or looking for creative ways to use zucchini, this recipe is sure to impress.
Table of Contents
- What is Double Dark Chocolate Zucchini Bread?
- Ingredients You’ll Need
- Equipment for the Recipe
- How to Make Double Dark Chocolate Zucchini Bread
- Tips for the Best Zucchini Bread
- Variations and Add-Ons
- Frequently Asked Questions (FAQ)
- External Links
What is Double Dark Chocolate Zucchini Bread?
Double Dark Chocolate Zucchini Bread is a deliciously moist quick bread infused with the richness of dark chocolate. Shredded zucchini adds incredible moisture, making the texture soft and velvety without an overpowering zucchini flavor. It’s a great way to sneak in veggies and satisfy your sweet tooth simultaneously.
Ingredients You’ll Need
Makes: 1 loaf
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened dark cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 2 large eggs 🥚
- ½ cup vegetable oil or melted coconut oil 🥥
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini (pressed to remove excess moisture) 🥒
- ½ cup dark chocolate chips or chunks 🍫
- ½ cup chopped walnuts (optional)
Equipment for the Recipe
- Large mixing bowl
- Medium mixing bowl
- Whisk and spatula
- 9×5-inch loaf pan
- Grater (for zucchini)
- Parchment paper
How to Make Double Dark Chocolate Zucchini Bread
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, dark cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, beat the eggs. Add the oil, granulated sugar, brown sugar, and vanilla extract. Whisk until smooth and well combined.
Step 4: Add the Zucchini
Fold the shredded zucchini into the wet ingredients. Ensure any excess moisture has been pressed out of the zucchini before adding it.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
Step 6: Fold in the Chocolate and Walnuts
Gently fold in the dark chocolate chips or chunks and walnuts (if using) until evenly distributed.
Step 7: Bake the Bread
Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 8: Cool and Serve
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.
Double Dark Chocolate Zucchini Bread – Decadent, Moist, and Irresistible
Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened dark cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon optional
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini pressed to remove excess moisture
- ½ cup dark chocolate chips or chunks
- ½ cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, dark cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a large mixing bowl, beat the eggs. Add the oil, granulated sugar, brown sugar, and vanilla extract. Whisk until smooth and well combined.
- Fold the shredded zucchini into the wet ingredients. Ensure any excess moisture has been pressed out of the zucchini before adding it.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
- Gently fold in the dark chocolate chips or chunks and walnuts (if using) until evenly distributed.
- Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.
Notes
Tips for the Best Zucchini Bread
- Squeeze Out the Zucchini: Press the shredded zucchini with a clean towel or paper towel to remove excess moisture.
- Use Quality Chocolate: Opt for high-quality dark chocolate for a richer flavor.
- Don’t Overmix: Overmixing can make the bread dense instead of tender.
- Check Doneness: Insert a toothpick into the center to ensure the bread is baked through.
Variations and Add-Ons
- Make it Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking flour.
- Add More Flavor: Stir in a teaspoon of espresso powder for a deeper chocolate flavor.
- Dairy-Free Option: Use dairy-free chocolate chips and coconut oil.
- Mix-Ins: Add dried cranberries or coconut flakes for extra texture.
Frequently Asked Questions (FAQ)
Can I Freeze Zucchini Bread?
Do I Have to Peel the Zucchini?
Can I Use a Different Sweetener?
External Links for Inspiration
German Apple Cake: A Timeless Dessert Full of Flavor Recipes
