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Double Chocolate Zucchini Bread

Rose Lemere
This easy and delicious double chocolate zucchini bread recipe calls for simple ingredients, takes little time to make, and is a great way to use up fresh zucchini!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course bread
Cuisine American
Servings 8
Calories 395 kcal

Ingredients
  

  • 1 stick salted butter + more for greasing the pan. I like to use butter to grease my loaf pan, but you can also use a neutral oil. Vegetable oil, avocado oil, and grape seed oil will all work well. 
  • 1/2 cup unsweetened cocoa powder + more for dusting the pan. I usually use regular cocoa powder, but you can also use Dutch process cocoa powder, or even black cocoa powder! 
  • 1 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 2 cup grated zucchini peeled or unpeeled. I usually peel mine, be either way will work. You’ll need about 1 large zucchini or 2-3 small ones
  • 3/4 cup dark or semisweet chocolate chunks You can also use dark or semisweet chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees F. Butter/grease a 9×5 loaf pan, dust with cocoa powder, tapping out an excess, and set aside until ready to use. 
  • In a large bowl, whisk together the dry ingredients(the flour, cocoa powder, baking soda, and salt).
  • In a separate large mixing bowl, combine all the wet ingredients, except the grated zucchini (the sugar, melted butter, egg, egg yolk, and vanilla). Add the zucchini and fold with a wooden spoon or rubber spatula until just incorporated. 
  • Add the flour mixture to the zucchini mixture 1/3 at a time, folding until combined between each addition. 
  • Finally, add the chocolate chunks(or chocolate chips) and fold to mix.
  • Spoon finished batter into your prepared loaf pan, and place it in the oven.
  • Bake for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. 
  • Allow the bread to cool in the pan for at least 10 minutes before turning it out onto a wire rack to finish cooling. Cool to room temperature, then slice and serve.
  • Enjoy!

Notes

Any leftover zucchini bread can be stored in an airtight container or wrapped tightly in plastic wrap and kept at room temperature for up to 3 days!
For easier clean up, you can line your loaf pan with parchment paper instead of greasing it.
This recipe is the perfect recipe for zucchini season, and I love all the fun and easy ways you can change up this bread to fit whatever you are craving! You can add a teaspoon of ground cinnamon to create a warmer flavor. Or add a teaspoon of instant coffee or espresso powder to make a delicious double chocolate mocha bread!  You can also top your bread with flaky salt or extra chocolate! 
This recipe can also be made with yellow zucchini/summer squash! 

Nutrition

Serving: 1sliceCalories: 395kcalCarbohydrates: 52gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 76mgSodium: 315mgPotassium: 289mgFiber: 4gSugar: 32gVitamin A: 485IUVitamin C: 6mgCalcium: 34mgIron: 3mg
Keyword bread, chocolate, summer recipes, zucchini
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