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Perfect Double Chocolate Zucchini Bread Recipe: Easy & Moist

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This incredibly moist and fudgy double chocolate zucchini bread is packed with rich chocolate flavor and hidden veggies. It’s a one-bowl, no-mixer recipe that converts even the most dedicated zucchini skeptics.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder (Dutch-process preferred)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (canola or avocado oil work)
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (about 200g) grated zucchini, squeezed
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the exposed ends.
  2. Wash and trim the zucchini. Grate on the large holes of a box grater to get about 1½ cups. Place the grated zucchini in a clean kitchen towel, gather the corners, and squeeze gently to remove about half the liquid. The zucchini should still feel damp. Set aside.
  3. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. If the cocoa is lumpy, sift it through a fine-mesh strainer.
  4. In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and glossy, about 30 seconds.
  5. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. A few streaks of flour are fine; do not overmix.
  6. Fold in the squeezed zucchini and chocolate chips until evenly distributed. The batter will be thick and shaggy.
  7. Scrape the batter into the prepared loaf pan and spread into an even layer. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. If the top browns too quickly, tent loosely with foil halfway through.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Then, using the parchment handles, lift the bread out and transfer to the rack to cool completely (about 1-2 hours) before slicing.

Notes

For best results, let the bread rest overnight wrapped in plastic wrap. The flavors meld and the moisture distributes evenly. Toast slices for breakfast with a little butter. To test baking soda freshness: add a teaspoon to a small bowl with a splash of vinegar; if it fizzes vigorously, it’s good.

Nutrition

Keywords: chocolate zucchini bread, double chocolate zucchini bread, easy zucchini bread, moist zucchini bread, vegetable bread, quick bread, chocolate bread

Find it online: https://yumbelle.com/perfect-double-chocolate-zucchini-bread-recipe-easy-and-moist/