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Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchini about 2 cups shredded
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 2 large eggs at room temperature
  • 1/2 cup vegetable oil
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 3/4 cup semi-sweet chocolate chips plus extra for topping

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment.
  2. Shred the zucchini on a box grater. Squeeze out extra liquid if very watery.
  3. Whisk the sugars, eggs, oil, and vanilla in a large bowl. Stir in the zucchini.
  4. In a separate bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt.
  5. Stir the dry ingredients into the wet just until no flour is visible. Fold in the chocolate chips.
  6. Pour into the pan, top with extra chips, and bake 50 to 60 minutes until a toothpick comes out with moist crumbs.
  7. Cool 15 minutes in the pan, then lift out and cool completely before slicing.

Notes

Do not peel the zucchini — the skin disappears into the bread. Do not overmix the batter or the bread will be tough. Cool completely before slicing for clean cuts.