Double Chocolate Zucchini Bread
User Reviews
3.8
Double Chocolate Zucchini Bread
Description
This zucchini bread recipe uses shredded, peeled zucchini folded into a cocoa-flavored batter alongside sugar, canola oil, eggs, and vanilla. Flour and leaveners provide structure, while cinnamon adds a warm, subtle spice. Baking in prepared loaf pans yields dense, moist bread with chocolate chips studding the top for bursts of melted sweetness. The shredded zucchini contributes moisture without dominating the chocolate taste.
The finished bread offers a tender crumb with rich chocolate notes, balanced by the mild vegetable presence. Baking for 50 to 60 minutes ensures it cooks through with just a few moist crumbs on a tester, preserving softness.
This bread is suitable for slicing and serving as a snack or alongside coffee or tea. It stores well for a couple of days at room temperature and freezes effectively when wrapped carefully, allowing preservation of flavor and texture over months.
Wrap the cooled bread tightly for storage on the counter for up to 2 days to maintain freshness.Portion into slices and wrap individually before freezing to keep slices fresh for up to 6 months.Let frozen slices come to room temperature before serving for best texture.This adaptation is based on a Taste of Home recipe and includes cocoa powder and chocolate chips for double chocolate flavor.
Ingredients
- 2 cups sugar
- 1 cup canola oil
- 3 large egg
- 1 tablespoon vanilla
- 2 1/2 cups flour
- 1/2 cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 2 cups zucchini peeled and shredded
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees and spray 2 9x5 inch loaf pans with non-stick spray.
- Add the sugar, oil, eggs, and vanilla to a large mixing bowl and beat until well combined.
- Stir together the flour, cocoa powder, salt, baking soda, cinnamon and baking powder. Gradually beat into the sugar mixture until just combined. Batter will be very thick.
- Add the zucchini to the batter and stir to combine.
- Spoon the batter evenly between the two prepared baking loaves and sprinkle with chocolate chips.
- Bake for 50-60 minutes or until a tester comes out with just a few moist crumbs.
- Cool for 10 minutes before removing bread from the pan. Cool completely before cutting and serving.
Notes
- Store the bread tightly wrapped at room temperature for 1-2 days to maintain moisture.
- For longer storage, slice and wrap each piece individually before freezing for up to 6 months.
- Thaw frozen slices at room temperature before eating for best texture.
- The recipe includes cocoa and chocolate chips to enhance the chocolate flavor alongside the zucchini moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Cholesterol | 30mg | 10% |
| Sodium | 229mg | 10% |
| Potassium | 156mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 5.3mg | 6% |
| Calcium | 20mg | 2% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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