Double Chocolate Zucchini Bread – Moist, Fudgy & Unbelievably Good!

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Introduction:

This Double Chocolate Zucchini Bread is proof that you can have your cake and eat your veggies too! It’s ultra-moist, rich, and packed with fudgy chocolate flavor, all while sneaking in a healthy dose of zucchini. Whether you’re trying to use up a garden surplus or just want a secretly healthier dessert, this loaf delivers indulgence in every bite without compromising texture or taste.

Origin:

Zucchini bread became popular in the United States during the 20th century as part of a trend to incorporate vegetables into baked goods for added moisture and nutrition. The double chocolate twist is a modern variation that turns this humble loaf into a chocolate lover’s dream.

Ingredients:

Dry Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Wet Ingredients:

  • 2 large eggs
  • 1/2 cup coconut oil or vegetable oil
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups grated zucchini (excess moisture squeezed out)

Add-ins:

  • 3/4 cup chocolate chips (semi-sweet or dark)
  • 1/2 tsp instant espresso powder (optional, enhances chocolate flavor)

Optional Ingredients/Substitutes:

  • Swap applesauce or Greek yogurt for part of the oil for a lighter loaf
  • Use whole wheat flour or a gluten-free blend
  • Add nuts (e.g., walnuts or pecans) for texture
  • Use dairy-free chocolate chips for a fully vegan version
  • Mix in a dash of cinnamon or orange zest for a flavor twist

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
  2. In a large bowl, whisk together the eggs, oil, sugars, and vanilla until well combined.
  3. Stir in the grated zucchini.
  4. In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, and espresso powder if using.
  5. Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.
  6. Gently stir in chocolate chips (reserve a few to sprinkle on top if desired).
  7. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with remaining chocolate chips.
  8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
  9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips for Success:

  • Squeeze the zucchini dry using a clean kitchen towel to avoid a soggy loaf.
  • Do not overmix the batter; stir until just incorporated.
  • Check doneness with a toothpick inserted near the center—moist crumbs are perfect.
  • For extra fudginess, serve slightly warm with a scoop of vanilla ice cream.
  • Let the bread cool before slicing for clean, neat slices.

Recommendations:

  • Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • Freeze slices individually for a quick chocolate fix—just microwave to reheat.
  • Serve with a hot coffee or a glass of cold milk.
  • Makes a great dessert, breakfast, or snack!

Nutrition (per slice, based on 10 slices):

  • Calories: 280
  • Fat: 16g
  • Protein: 4g
  • Carbohydrates: 34g
  • Fiber: 3g
  • Sugar: 18g
  • Net Carbs: 31g

(Nutrition values will vary depending on ingredients and substitutions.)

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