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Best Double Chocolate Zucchini Bread: Easy Fudgy Recipe

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This fudgy double chocolate zucchini bread is incredibly moist and dense, almost like a brownie in loaf form. The zucchini disappears completely, leaving behind only moisture and a rich chocolate flavor that will make you forget it started as a squash.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 2 large eggs, at room temperature
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini, squeezed dry (about 1 medium zucchini)
  • 1 cup semi-sweet chocolate chips, plus extra for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
  2. Wash the zucchini and trim off the ends. Using a box grater, shred the zucchini on the large holes to get about 1 cup of loosely packed shreds. 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. Set aside.
  3. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using). Set aside.
  4. In a large bowl, whisk the eggs until light and frothy, about 30 seconds. Add the granulated sugar and brown sugar, and whisk vigorously for about 1 minute until the mixture is thicker and slightly lighter in color. Add the vegetable oil and vanilla extract, and whisk until smooth and well combined.
  5. Fold the squeezed zucchini into the wet mixture using a rubber spatula until evenly distributed.
  6. Add the dry ingredients to the wet mixture in two additions, folding gently with the spatula after each addition. Mix just until no streaks of flour remain. Do not overmix.
  7. Reserve about 2 tablespoons of chocolate chips for the top. Gently fold the remaining chocolate chips into the batter until evenly distributed.
  8. Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips over the top, pressing them in slightly.
  9. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached (not wet batter). The top should be domed and slightly cracked, and the edges will have pulled away from the pan slightly.
  10. Let the bread cool in the pan on a wire rack for 15 minutes. Then, using the parchment paper handles, lift the loaf out of the pan and transfer it to the wire rack to cool completely. Let it cool for at least 1 hour before slicing.

Notes

Do not skip draining the zucchini—it is key to a fudgy, not soggy, bread. Room temperature eggs help the batter come together smoothly. Use a light-colored metal pan for even baking. Let the bread cool completely before slicing to prevent crumbling. The bread tastes even better on day two as flavors meld.

Nutrition

Keywords: double chocolate zucchini bread, fudgy zucchini bread, chocolate zucchini bread, easy zucchini bread, moist chocolate bread

Find it online: https://breezybake.com/best-double-chocolate-zucchini-bread-easy-fudgy-recipe/