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Best Double Chocolate Zucchini Bread – Easy Hidden Veggie Recipe

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This double chocolate zucchini bread is incredibly moist, rich, and deeply chocolatey, with a secret veggie boost from shredded zucchini. It’s a quick and easy recipe that’s perfect for using up summer zucchini or sneaking vegetables into your family’s breakfast.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (40g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini (about 1 medium zucchini), gently squeezed
  • ¾ cup (130g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the long sides.
  2. Shred the zucchini: Wash and trim ends, then grate on the large holes of a box grater. Place shreds in a clean kitchen towel and gently squeeze to remove excess liquid. Set aside.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until no lumps remain.
  4. Mix wet ingredients: In a large bowl, whisk sugar and eggs until pale and slightly thickened, about 1 minute. Add oil and vanilla, whisk until smooth and glossy.
  5. Combine: Pour dry ingredients into wet mixture. Stir with a spatula until just combined (a few streaks of flour are okay). Do not overmix.
  6. Fold in zucchini and most chocolate chips (reserve about 2 tablespoons for topping). Fold gently until evenly distributed. Batter will be thick and slightly lumpy.
  7. Pour batter into prepared pan and spread evenly. Sprinkle reserved chocolate chips on top.
  8. Bake for 50-60 minutes. At 45 minutes, check if top is browning too quickly; tent loosely with foil if needed. Bread is done when a toothpick inserted into center comes out with a few moist crumbs (not wet batter).
  9. Cool in pan for 15 minutes, then lift out using parchment overhang and transfer to a cooling rack. Cool completely before slicing.

Notes

Don’t over-squeeze the zucchini; leave some moisture for tenderness. Use room temperature eggs to prevent batter from seizing. Check cocoa powder freshness for best flavor. Let bread cool completely before slicing to avoid crumbling. Bread keeps in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: double chocolate zucchini bread, zucchini bread, chocolate zucchini bread, hidden veggie recipe, easy quick bread, moist chocolate bread

Find it online: https://sparklespoon.com/best-double-chocolate-zucchini-bread-easy-hidden-veggie-recipe/