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Rich Double Chocolate Zucchini Bread: Easy One-Bowl Recipe

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This incredibly moist, fudgy chocolate zucchini bread is made in one bowl and packed with dark chocolate chips and toasted walnuts. It’s the perfect way to use up summer zucchini while satisfying your chocolate cravings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (180g)
  • ½ cup unsweetened cocoa powder (50g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional but recommended)
  • 2 large eggs, at room temperature
  • ¾ cup granulated sugar (150g)
  • ½ cup packed light brown sugar (100g)
  • ½ cup vegetable oil (120ml)
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini, squeezed dry (about 1 medium zucchini)
  • 1 cup semi-sweet or dark chocolate chips (175g)
  • 1 cup chopped walnuts (120g), toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving about two inches of overhang on the long sides. Lightly grease the exposed ends with oil or butter.
  2. Toast the walnuts: Spread the chopped walnuts on a baking sheet and toast for 5-7 minutes until fragrant and slightly darker. Set aside to cool.
  3. Shred and squeeze the zucchini: Wash the zucchini and trim off the ends. Grate on the large holes of a box grater. Place the shreds in a clean kitchen towel, gather the corners, and twist tightly over the sink to squeeze out as much liquid as possible. You should have about 2 cups of squeezed zucchini.
  4. Whisk the dry ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until no lumps remain.
  5. Mix the wet ingredients: In a separate medium bowl, whisk the eggs until frothy and light yellow, about 30 seconds. Add both sugars and whisk vigorously for another minute until thick and pale. Pour in the vegetable oil and vanilla extract, and whisk until smooth and glossy.
  6. Combine wet and dry: Pour the wet mixture into the bowl with the dry ingredients. Use a rubber spatula to fold together gently, just until no streaks of flour remain. Do not overmix.
  7. Fold in the zucchini, chocolate chips, and walnuts: Add the squeezed-dry zucchini, chocolate chips, and toasted walnuts to the batter. Fold gently until evenly distributed. The batter will be thick and fudgy.
  8. Transfer to the pan: Scrape the batter into the prepared loaf pan and spread evenly, smoothing the top.
  9. Bake: Place the pan in the preheated oven and bake for 50-60 minutes. At the 45-minute mark, start checking for doneness by inserting a toothpick into the center—it should come out with a few moist crumbs but no wet batter. If the top is browning too quickly, tent loosely with aluminum foil for the last 15 minutes.
  10. Cool: Let the bread cool in the pan on a wire rack for 10 minutes. Then use the parchment paper overhang to lift the loaf out and transfer to the rack to cool completely. Let it cool for at least 1 hour before slicing.

Notes

Squeeze the zucchini very dry to avoid a soggy loaf. Toast the walnuts for best flavor. Let the bread cool completely before slicing to prevent crumbling. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: chocolate zucchini bread, double chocolate zucchini bread, zucchini bread with walnuts, easy zucchini bread, one bowl zucchini bread, moist chocolate bread

Find it online: https://yumbelle.com/rich-double-chocolate-zucchini-bread-easy-one-bowl-recipe/