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A delicious plate of Moist Double Chocolate Zucchini Bread

Moist Double Chocolate Zucchini Bread

Indulge in this rich and moist double chocolate zucchini bread that's perfect for any time of day!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Bread, Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 220 g all-purpose flour can substitute gluten-free flour blend for gluten-free version
  • 35 g unsweetened cocoa powder preferably Dutch-processed
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 150 g granulated sugar
  • 50 g packed brown sugar
  • 2 large eggs room temperature
  • 80 ml vegetable oil can use melted coconut oil for dairy-free option
  • 1.5 tsp vanilla extract
  • 1 tsp espresso powder optional but recommended
  • 1.5 cups shredded zucchini about 1 medium zucchini, squeezed dry
  • 130 g semi-sweet or dark chocolate chips
  • 0.5 cups chopped walnuts or pecans optional add-ins
  • 0.5 cups mini marshmallows optional add-ins

Equipment

  • 9x5-inch loaf pan

Method
 

  1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
  2. Shred zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
  3. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
  4. In a separate medium bowl, whisk granulated sugar and brown sugar until no lumps remain. Add eggs, vegetable oil, vanilla extract, and espresso powder. Beat until smooth and slightly thickened, about 1-2 minutes.
  5. Fold shredded zucchini into the wet ingredients gently but thoroughly.
  6. Add wet mixture to dry ingredients and fold together just until combined. Batter should be thick but moist; avoid overmixing.
  7. Fold in chocolate chips, reserving a few to sprinkle on top.
  8. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top.
  9. Bake for 50-60 minutes, starting to check at 50 minutes with a toothpick. Toothpick should come out with a few moist crumbs but no raw batter.
  10. Cool bread in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

This zucchini bread stays moist for days and can be frozen for later enjoyment. Feel free to experiment with different add-ins!