This double chocolate zucchini bread makes the perfect afternoon snack whenever you’re in need of a chocolate fix. It has a deep, rich chocolate flavor from unsweetened cocoa powder and bittersweet chocolate chips, yet it’s not so sweet that it tastes like dessert. It’s also loaded with zucchini, so there’s some virtue in it.
What you’ll need to make Chocolate zucchini Bread
How to make Chocolate zucchini Bread
Begin by grating your zucchini. I use a food processor as it’s a bit quicker, but you can also do it by hand with a box grater.
Next, melt the butter in a large mixing bowl.
Add the brown sugar.
And stir until smooth.
Stir in the eggs and vanilla, then set aside. (Note: it’s important to stir the brown sugar into the melted butter before adding the eggs, as the hot butter alone could cook the eggs.)
Next, whisk together the flour, cocoa powder, baking soda, baking powder and salt in a mixing bowl.
Add it to the wet ingredients.
And stir to combine — it will be very thick.
Next, add the grated zucchini and chocolate chips.
Stir until well combined. It will still be very thick — that’s okay.
Transfer the mixture to a greased loaf pan, and spread the batter evenly with a spatula.
Bake for about an hour, then let the loaf cool in the pan for about ten minutes.
Turn the loaf out onto a rack to cool completely. It’s delicious right out of the oven but it’s best to wait at least an hour to slice it, otherwise it may crumble a little. Enjoy!
Note: My starting point for this recipe was this recipe from King Arthur Flour. I replaced the vegetable oil with butter, swapped out the honey for more brown sugar, and reduced the salt.
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- Zucchini Bread
- Zucchini Muffins with Chocolate Chips
- Triple Chocolate Loaf Cake
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