Description
Rich and fudgy double chocolate zucchini bread made with shredded zucchini, cocoa powder, and melty chocolate chips. Moist, delicious, and easy to adapt for gluten-free or vegan diets.
Ingredients
1 cup all-purpose flour
1/2 cup Dutch process or unsweetened cocoa powder
1 tsp baking soda
1/2 tsp sea salt
2 large eggs (room temp)
1/4 cup unsalted butter (melted)
1/4 cup canola, vegetable, or melted coconut oil
3/4 cup packed light brown sugar
1 tsp pure vanilla extract
1 1/2 cups packed shredded zucchini
1 cup semisweet chocolate chips (divided)
Instructions
1. Preheat oven to 350°F and grease or line a 9×5-inch loaf pan.
2. In a bowl, mix flour, cocoa powder, baking soda, and salt.
3. In another bowl, whisk eggs, then add butter, oil, sugar, and vanilla.
4. Stir in shredded zucchini.
5. Add dry ingredients to wet ingredients and mix gently.
6. Fold in 3/4 cup of chocolate chips.
7. Pour into loaf pan, top with remaining chips.
8. Bake 50–60 minutes until a toothpick comes out mostly clean.
9. Cool in pan for 10 minutes, then transfer to a rack.
Notes
Do not squeeze zucchini dry for this recipe.
For gluten-free, use a 1:1 gluten-free flour blend.
To make vegan, use flax eggs and dairy-free chips.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Dessert, Bread
- Method: Baking
- Cuisine: American