Double Chocolate Zucchini Bread

Double Chocolate Zucchini bread is a rich, chocolaty quick bread that makes the most of the summer seasons fresh zucchini. 

I created this Double Chocolate Zucchini Bread recipe for #SummerDessertWeek! I was sent samples by some of the sponsor companies but, as always, opinions are 100% my own. Thank you Dixie Crystals for providing the sugar that makes this recipe extra special! 

Hi there, Friends! Long time no chat! I’m still around. I’m still baking, mom-ing, and doing my best inspire others and lift them up. You’ll see me most often on my Instagram Stories, but I am going to make a serious effort to touch base here on the blog more often. I have a serious backlog of gorgeous recipes to share with you, starting with this Double Chocolate Zucchini Bread.

I’ve been wanting to share this quick bread with you for literally YEARS. Thankfully, my girl Angie/Big Bear’s Wife got us all out of the pandemic funk by organizing her annual #SummerDessertWeek. Just give me a reason to bake this summer staple yet again so that I can finally photograph it for you! This recipe marries two of my summer favorites–chocolate and zucchini!

Now, I don’t grow zucchini because I have friends that grow zucchini. As in, I’ve yet to meet anyone who’s grown zucchini that hasn’t ended up with a harvest so abundant that they are sharing it with everyone they meet. If you know, you know.  I know that while zucchini bread is delicious, Double Chocolate Zucchini Bread is double delicious! What makes it “double chocolate?” Well, simple enough, I use both unsweetened cocoa powder and miniature chocolate chips in the batter. The unsweetened cocoa powder gives the bread a nice depth of richness, while the miniature chocolate chips add a gooey sweetness. 

Can I use regular chocolate chips in the recipe?

I’m not going to say that miniature chocolate chips are mandatory in the recipe, but I will say that the bread is so much better with them included. I’ve made the bread with regular semi-sweet chocolate chips, and the size of them threw the texture off for me. The larger chips also sink toward the bottom of the loaves. Where the miniature chocolate chips melt into the batter while the bread bakes, the semi-sweets were large enough to hold shape, resulting in chunks of chocolate in the finished bread. If you want to use regular sized chocolate chips, then I recommend chopping them fairly fine so that they will meld in the bread. But hey, if chunks in baked goods are your jam, then go ahead and leave them whole. 

Do I have to use zucchini in the Double Chocolate Zucchini Bread?

Yes. The recipe relies on the moisture from the freshly shredded zucchini for it to work. Without the zucchini, the bread will be far too dry. I don’t recommend substituting other vegetables for the zucchini. If you prefer straight up chocolate, then I recommend trying my favorite chocolate cake recipe instead.

What if I don’t need two loaves of bread? Can I halve the recipe?

The recipe is developed using the baking ratios outlined therein. I find that its better to make the recipe as written. Thankfully, the recipe freezes really well, so you can have some ready when a future craving strikes. Simply wrap the fully cooled “extra” loaf in plastic wrap, and then again in aluminum foil to freeze for up to 1 month. 

How to make Double Chocolate Zucchini Bread:

Kirsten/ComfortablyDomestic

Yields 2 Loaves

Serves 24

0

Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread is a rich, chocolaty quick bread that makes the most of the summer seasons fresh zucchini.

30 minPrep Time

50 minCook Time

1 hr, 20 Total Time

Save Recipe

Print Recipe

Ingredients

• 3 ½ C. all purpose flour
• ½ C. unsweetened cocoa powder
• 1 C. + 2 Tbs. miniature chocolate chips, divided
• 1 tsp salt
• 1 ½ tsp. baking soda
• 2 tsp. baking powder
• 4 eggs
• 1 C. vegetable oil
• 2 C. granulated sugar
• 3 tsp. vanilla extract
• 2 C. (from 9 oz. whole) grated zucchini

Instructions

1. Preheat the oven to 350 degrees F. Grease and flour (or use Baking Spray) two 8” x 4” loaf pans; set aside.
2. In a large bowl, whisk together flour, unsweetened cocoa powder, salt, baking soda, and baking powder together until well combined. Add 1 cup of the miniature chocolate chips to the dry mixture, tossing to coat. Make a well in the center of the mixture. Set the dry ingredients aside while tending to the remaining ingredients.
3. Whisk the eggs, vegetable oil, sugar and vanilla together in a medium bowl until well blended. Pour the wet ingredients into the well of the dry ingredients. Gently whisk the wet mixture into the dry until just combined. Fold the shredded zucchini into the bowl to distribute.
4. Divide the batter equally between the prepared loaf pans. Sprinkle 1 tablespoon of miniature chocolate chips over the batter in each of the pans (2 Tbs. total). Bake in the preheated 350 degree F oven for 45-50 minutes or until a toothpick inserted in the center comes out mostly clean, with a crumb or two attached.
5. Allow the loaves to cool in the pans on a wire rack at room temperature for 10 minutes. After 10 minutes, turn the loaves out of the pans and onto the rack to cool completely.

7.8.1.2

819

https://comfortablydomestic.com/2021/07/double-chocolate-zucchini-bread/

Comfortably Domestic - 2016