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Moist Double Chocolate Zucchini Bread

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A moist and fudgy double chocolate zucchini bread that combines the subtle sweetness of zucchini with rich cocoa and chocolate chips for a tender, indulgent treat.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • ¼ cup (60ml) vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (about 180g) grated zucchini, squeezed to remove excess moisture
  • ¾ cup (130g) semi-sweet chocolate chips
  • Optional toppings: extra chocolate chips or chopped walnuts

Instructions

  1. Grate zucchini using a box grater or food processor. Place in a clean kitchen towel and squeeze out as much moisture as possible. Set aside 1 ½ cups (180g).
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine and set aside.
  3. In a large bowl, whisk granulated sugar, brown sugar, and eggs until smooth and slightly fluffy (about 2 minutes).
  4. Add melted butter, vegetable oil, and vanilla extract to the sugar-egg mixture. Mix just until combined.
  5. Fold the grated and drained zucchini gently into the wet mixture.
  6. Gradually add the dry ingredients into the wet mixture, folding carefully until no dry patches remain. Do not overmix.
  7. Fold in ¾ cup semi-sweet chocolate chips, reserving some for topping if desired.
  8. Grease a 9×5 inch loaf pan or line with parchment paper. Pour batter into the pan and smooth the top. Sprinkle remaining chocolate chips or chopped walnuts on top if using.
  9. Preheat oven to 350°F (175°C). Bake for 50-60 minutes, checking at 50 minutes with a toothpick. It should come out with a few moist crumbs but no wet batter. Tent with foil if top browns too fast.
  10. Cool bread in the pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Squeeze zucchini well to avoid sogginess. Do not overmix batter to keep bread tender. Tent with foil if crust browns too quickly. For extra fudginess, add chopped dark chocolate or swirl in ganache before baking. Bread tastes better the next day as flavors meld.

Nutrition

Keywords: double chocolate zucchini bread, chocolate zucchini bread, moist zucchini bread, fudgy chocolate bread, easy chocolate bread, zucchini dessert

Find it online: https://evabakery.com/moist-double-chocolate-zucchini-bread-recipe-easy-fudgy-richness/