Double Chocolate Zucchini Bread Recipe
User Reviews
5
Double Chocolate Zucchini Bread Recipe
Description
Double Chocolate Zucchini Bread incorporates grated zucchini, melted unsweetened chocolate, semisweet chocolate chips, and typical quick bread ingredients such as flour, sugar, eggs, and vegetable oil. The grated zucchini contributes moisture to the batter while leaving the texture tender and soft. The baking soda and baking powder provide leavening to create a light crumb, while cinnamon adds a subtle warm spice. The melted chocolate integrates into the batter for an even chocolate base, complemented by chocolate chips for bursts of additional sweetness and texture. The bread is baked in loaf pans until set and cooked through.
This bread works well as a dessert, snack, or breakfast option, pairing nicely with coffee or tea. The rich chocolate flavor is balanced by the moisture and mild vegetable presence from the zucchini, offering a comforting, sweet treat.
You can substitute up to half of the oil with low-fat Greek yogurt for a lighter texture or replace the unsweetened chocolate with cocoa powder as preferred. The bread keeps fresh for up to 5 days at room temperature when tightly wrapped or stored in an airtight container, and it freezes well for up to 3 months when properly wrapped. Thaw overnight in the fridge before bringing to room temperature.
Ingredients
- 4 ounces unsweetened chocolate chopped
- 3 cups zucchini grated
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- 4 egg large
- ¾ cup granulated sugar + 2 teaspoons, divided
- ¾ cup brown sugar
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract pure
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Prepare two 8x4-inch bread pans by lining them with a parchment paper sling or greasing and flouring the bottom and sides of the pans.
- Melt the chopped unsweetened chocolate by placing it in a small microwave-safe bowl and melting it in short 20 second bursts in the microwave, stirring between each burst of heat. It should only take about 1 minute to 1 minute 20 seconds to completely melt the chocolate. Set aside.
- Wash and grate the zucchini, leaving the skin on. Because zucchini can vary greatly in size, you may need two small zucchini or one large zucchini or only part of a gigantic zucchini. If you have way too much zucchini to deal with, you can always grate it and freeze in 2 cup amounts in freezer-safe ziploc bags for future use. Set grated zucchini aside.
- Whisk together the flour, salt, baking soda, baking powder, and cinnamon in a medium bowl and set aside.
- In a large mixing bowl, beat the eggs for 1 minute, then add the granulated sugar, reserving 2 teaspoons for topping the bread, along with the brown sugar, oil, melted chocolate, and vanilla and beat well until totally combined. Stir in the zucchini.
- Mix in the dry ingredients just until combined, then stir in the chocolate chips and pour the batter evenly into the two prepared bread pans. Sprinkle 1 teaspoon of granulated sugar over the top of each loaf before baking. Alternatively, you could sprinkle a handful of chocolate chips over the loaves before baking, but I like the bit of crunch the sugar gives.
- Bake for 45-55 minutes, until a cake tester or toothpick inserted into the center of each loaf comes out clean. Cool completely in the pan before removing and slicing.
Notes
- Substitute up to half the vegetable oil with lowfat Greek yogurt for a lighter texture.
- You can replace melted unsweetened chocolate with 1 cup of cocoa powder if preferred.
- Wrap the bread tightly and store at room temperature; it stays fresh for up to 5 days.
- Freeze whole loaves or individual slices for up to 3 months; thaw overnight in the fridge before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 42mg | 14% |
| Sodium | 245mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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