Double Chocolate Zucchini Bread
Shhhh! This moist, fudgy Double Chocolate Zucchini Bread is so insanely delicious no one will suspect it contains 2 cups of healthy veggies!
Super rich with a gooey, brownie-like batter, our easy-to-make Double Chocolate Zucchini Bread recipe is loaded with fudgy goodness (plus two cups of undetectable zucchini – seriously!) Melty chocolate chips, cocoa powder, cinnamon, and a dash of instant coffee give this chocolate cake, I mean bread, loads of irresistibly indulgent flavor while the eggs, oil, and shredded zucchini add melt-in-your-mouth moisture! Until you make this for yourself, you’ll never believe how incredibly decadent it tastes!
The Most Brilliant Bread Recipe Ever!
I am crazy about this Double Chocolate Zucchini Bread! It’s a favorite for all these reasons: 1) It makes a great breakfast or snack, but it’s so deliciously luscious we eat it for dessert! 2) It’s loaded with two healthy servings of vegetables, but you CANNOT tell – much like this Classic Carrot Cake! 3) This zucchini bread is a fantastic way to use all that fresh summer squash – whether from your own bountiful garden, your neighbor’s generosity, your weekly CSA or your local Farmer’s Market! 4) It’s a simple recipe that’s quick and easy to make… and the aroma of chocolate while it’s baking?! YUMMMM! 5) This recipe uses only pantry staple ingredients, other than the zucchini, of course. 6) This double-chocolate bread recipe makes two loaves, and it freezes extremely well, so you can eat one now and save one for later!
Other Sneaky Vegetable Bread Recipes
- Butternut Squash Cornbread is a simple, scrumptious addition to holiday meals!
- Pumpkin Banana Bread is perfect for autumn mornings or with after-dinner coffee.
Ingredients
Squash: Fresh zucchini is the perfect ingredient to add moisture and nutrition to this chocolate bread! (You could also try yellow summer squash.)
Dry Pantry Staples: Flour, sugar, salt, and baking soda are the foundation for this bread dough.
Wet Pantry Staples: Eggs and vegetable oil (butter or coconut oil would also work) add moisture to the zucchini, so this dough becomes more like cake than bread!
Flavor: To make this bread chocolatey and rich, we’re adding cocoa powder, chocolate chips (milk, dark, or semi-sweet—your choice!), vanilla, cinnamon, and a spoonful of instant coffee granules.
How to Make Double Chocolate Zucchini Bread
STEP ONE: Spray two loaf pans with non-stick spray. Preheat the oven to 350 degrees F. Combine the shredded zucchini, eggs, vegetable oil, sugar, vanilla, and coffee granules in a medium bowl. Mix and set aside.
STEP TWO: In a large bowl, combine the flour, baking soda, salt, cocoa powder, cinnamon, and chocolate chips. Add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix the batter.
STEP THREE: Pour the batter evenly into the two greased loaf pans. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. If there is melted chocolate on the toothpick, that’s okay. It’s from the chocolate chips.
STEP FOUR: Remove the bread loaves from the oven and allow them to cool in the pan for 5-10 minutes before removing them. You can serve this bread warm or let it cool to room temperature before slicing. Enjoy!
Tips for Success
- Be careful not to overmix, which can lead to a dense bread.
- To increase the nutrition and decrease the calories, substitute ½ cups of Greek yogurt for 1/4 cup of the oil.
- Avoid the urge to cut into this right out of the oven. The flavor is best if you wait until it has cooled.
- To shred the zucchini, simply slice off the bottom tip, hold it at the stem end, and use a grater to shred it just like you would a block of cheese.
- Have fun experimenting with some variations like adding nuts, craisins, or dried cherries.
- This recipe can also be made as muffins or…with some chocolate or cream cheese frosting, as cupcakes! Yes, it’s THAT yummy!
Should You Peel the Zucchini Before Making Zucchini Bread?
Should you slice the peel off the zucchini? No. There is no need, as the peel doesn’t change the taste or texture of the chocolate bread. However, the peel DOES add some tiny flecks of green to the chocolate bread, so if you have picky eaters who might turn up their noses at those green flecks, go ahead and peel them!
What’s the Best Way to Store Chocolate Zucchini Bread?
Zucchini bread is best stored at room temperature to maintain its rich taste and moist texture. Sealed in an airtight container or double-wrapped in plastic wrap, it will last 2-3 days. You can extend this time to 5 days by storing it in the refrigerator, but the cool air will dry it.
If you’re saving a loaf for later, the best way to keep it is to wrap it in plastic and seal it in a freezer baggie or aluminum foil. It will freeze beautifully for up to three months! When ready to serve, simply let the loaf sit out on the counter at room temperature for a couple of hours, then slice and serve!
Other Spectacular Zucchini Recipes!
- Zucchini Lasagna
- Cheesy Zucchini Rice
- Stuffed Zucchini Boats
- Zoodles! (Zucchini Noodles)
- Lemon Zucchini Cake
- Frosted Zucchini Cookies
*This post originally posted on 04/24/2014.
Double Chocolate Zucchini Bread
Ingredients
- 3 eggs
- 1 cup vegetable oil
- 3 teaspoons vanilla extract
- 2 cups zucchini peeled and grated
- 2 cups granulated sugar
- 1 teaspoon instant coffee
- 3 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 3 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Coat two loaf pans with non-stick cooking spray. (You can also line the pans with parchment paper, letting it hang over the sides of the pans, and then spray again for easier removal later.)
- In a large mixing bowl, combine the eggs, vegetable oil, vanilla, zucchini, sugar, and coffee. Mix together and set aside.
- In a medium bowl, stir together the flour, cocoa powder, cinnamon, baking soda, salt, and chocolate chips.
- Pour the dry ingredients into the wet ingredients and stir until just combined. Be careful not to overmix. Divide the bread batter evenly between the two prepared loaf pans.
- Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. (If there is melted chocolate from the chocolate chips, that's okay.)
- Remove from the oven and let rest in the pan for 5-10 minutes. Remove the loaves from the pan (use the parchment paper to easily lift the bread). Slice and serve warm, or let the bread cool to room temperature before slicing.
I live in the UK and would like to try this recipe, we use self raising flour, but if you use soda wondering if we can use this flour or Plain flour,
Thanking you
Jane jones