Double Chocolate Zucchini Bread
This irresistibly rich and moist double chocolate zucchini bread blends cocoa, chocolate chips, and grated zucchini into a luscious loaf that’s as nourishing as it is indulgent. Perfect for summer baking, sneaky veggie treats, or a chocolatey afternoon pick-me-up.
Servings 10 slices
Calories 303kcal
Cost $6–$8
Equipment
- 9x5-inch loaf pan
- Mixing bowls (1 large, 1 medium)
- Whisk or mixing spoon
- Box grater
- Clean kitchen towel
- Cooling rack
- Measuring cups and spoons
Ingredients
- 2 medium zucchini grated (about 2 cups)
- 1/3 cup melted coconut oil or vegetable oil
- 1/2 cup maple syrup or honey
- 2 large eggs
- 1 tbsp vanilla extract
- 1 1/2 cups whole wheat pastry flour or all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp instant espresso powder optional
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1 cup semi-sweet or dark chocolate chips or chunks
Instructions
- Preheat the oven to 350° F. Grease a 9×5 inch bread pan.
- Lay a clean towel on the counter and spread the zucchini out in an even layer, then squeeze out a little excess water, but don't get it fully dry.
- In a large mixing bowl, stir together the coconut oil, maple syrup, eggs, and vanilla until combined. Mix in the squeezed-out zucchini. Add the flour, cocoa powder, baking soda, instant espresso, cinnamon, and salt. Mix until just combined. Fold in the chocolate chunks.
- Pour the batter into the prepared bread pan. Bake for 50-60 minutes, or until the center is just set. If the bread is browning before it's done cooking, cover with foil. Remove the bread and let cool before cutting. Or slice and eat it warm with the chocolate all melty. YUM!
Notes
- Use Dutch-process cocoa for deeper flavor.
- Substitute ½ the oil with applesauce for a lighter version.
- To freeze: wrap cooled slices in plastic and store in freezer-safe bags.
- Muffin Variation: Bake at 350°F for 18–22 minutes in a muffin tin.