Indulge in the rich, fudgy goodness of Double Chocolate Zucchini Bread. This delightful treat seamlessly combines the deep flavors of chocolate with the moistness of zucchini, creating a perfect balance that satisfies both sweet cravings and sneaky veggie intake. Whether you’re baking for breakfast, a sweet snack, or a dessert to impress guests, this recipe is sure to become a favorite in your household.
Why You’ll Love This Double Chocolate Zucchini Bread
Chocolate Lover’s Paradise
This bread is a haven for chocolate enthusiasts. With both cocoa powder and generous amounts of chocolate chips, every bite bursts with intense chocolate flavor. The combination ensures a decadent experience that’s hard to resist.
Sneaky Veggies for a Healthier Treat
Zucchini is the star ingredient that adds moisture and nutrients without altering the classic taste of chocolate bread. Its mild flavor blends seamlessly, making it an excellent way to incorporate vegetables into your diet discreetly.
Versatile and Adaptable
From morning coffee to afternoon tea or an elegant dessert, this bread fits any occasion. It’s perfect for potlucks, gatherings, or simply enjoying a slice with your favorite beverage at any time of the day.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour: Provides the necessary structure.
- 3/4 cup Dutch-process cocoa powder: Delivers a rich, deep chocolate flavor.
- 1 teaspoon baking soda: Helps the bread rise.
- 1/2 teaspoon baking powder: Contributes to a tender crumb.
- 1/2 teaspoon salt: Enhances all other flavors.
- 1 teaspoon espresso powder (optional): Intensifies the chocolate taste without adding a coffee flavor.
Wet Ingredients
- 1/2 cup unsalted butter, softened: Adds richness and moisture.
- 1/2 cup granulated sugar: Provides sweetness.
- 1/2 cup light brown sugar: Adds depth with a subtle caramel note.
- 2 large eggs: Act as binding agents and help the bread rise.
- 1 teaspoon vanilla extract: Enhances the overall flavor.
- 1 cup sour cream: Ensures a moist and tender crumb.
Additional Ingredients
- 1 1/2 cups shredded zucchini: The vegetable that keeps the bread moist.
- 1 cup semisweet chocolate chips: Offers pockets of melted chocolate for extra indulgence.
Equipment Needed
- 9×5-inch loaf pan
- Mixing bowls
- Grater
- Whisk
- Spatula
- Parchment paper (optional)
- Measuring cups and spoons
How to Make Double Chocolate Zucchini Bread
Step 1: Prepare Your Workspace
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. For easier removal, line the pan with parchment paper, leaving some overhang for lifting the bread out once baked.
Step 2: Shred and Prepare the Zucchini
Wash and dry your zucchini thoroughly. Use a grater to shred the zucchini finely. To prevent excess moisture, place the shredded zucchini in a clean kitchen towel or paper towels and gently squeeze out as much liquid as possible. This step is crucial to ensure the bread isn’t too soggy.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, baking powder, salt, and espresso powder if using. Ensure all dry components are well combined to distribute the leavening agents evenly.
Step 4: Cream the Butter and Sugars
In another bowl, use a hand mixer or stand mixer to cream the softened unsalted butter with the granulated sugar and light brown sugar. Beat until the mixture is light and fluffy, which usually takes about 2-3 minutes.
Step 5: Incorporate Eggs and Vanilla
Add the large eggs to the butter-sugar mixture one at a time, beating well after each addition. Stir in the vanilla extract, ensuring it’s fully integrated into the batter.
Step 6: Add Sour Cream for Moisture
Fold the sour cream into the wet mixture. This ingredient is key to achieving the bread’s moist and tender crumb, balancing the sweetness with its slight tang.
Step 7: Combine Dry and Wet Ingredients
Gradually add three-quarters of the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined to avoid overmixing, which can make the bread dense.
Step 8: Incorporate Zucchini and Chocolate Chips
In a separate bowl, toss the shredded zucchini with the remaining dry ingredients. Then, gently fold this mixture into the main batter along with three-quarters of the chocolate chips. Reserve the remaining chocolate chips for topping.
Step 9: Pour and Top
Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula. Sprinkle the top with the remaining chocolate chips to add an extra layer of chocolatey goodness.
Step 10: Bake to Perfection
Place the loaf pan in the preheated oven and bake for 45-55 minutes. To check doneness, insert a toothpick into the center of the bread; it should come out clean or with a few moist crumbs attached.
Step 11: Cool Before Slicing
Allow the bread to cool in the pan for about 10 minutes. Then, lift it out using the parchment paper overhang and place it on a wire rack to cool completely. This cooling process helps the bread set, making it easier to slice.
Step 12: Serve and Enjoy
Once cooled, slice the bread and serve it as desired. Whether you enjoy it plain, with a smear of butter, or topped with a scoop of ice cream, this double chocolate zucchini bread is sure to delight.
Tips For the Best Double Chocolate Zucchini Bread
Choose Quality Cocoa Powder
Opt for high-quality Dutch-process cocoa powder for the deepest chocolate flavor. The quality of the cocoa directly impacts the richness of the bread.
Manage Zucchini Moisture
Even if your zucchini isn’t overly watery, patting it dry after shredding can prevent the bread from becoming too moist. This ensures the perfect texture.
Use Room Temperature Ingredients
Allow your eggs and sour cream to come to room temperature before mixing. This promotes better incorporation into the batter, resulting in a smoother texture.
Enhance Chocolate Flavor with Espresso Powder
Adding espresso powder is optional but highly recommended. It intensifies the chocolate flavor without imparting a coffee taste, making the chocolate more robust.
Avoid Overmixing the Batter
Mix the dry and wet ingredients until just combined. Overmixing can develop the gluten in the flour, leading to a tough and dense bread instead of a tender crumb.
Experiment with Add-Ins
Customize your bread by adding chopped nuts like walnuts or pecans, dried fruit such as cherries or cranberries, or a swirl of cream cheese for an extra layer of flavor.
How to Store Double Chocolate Zucchini Bread
This bread stays fresh and delicious for several days, making it a convenient option for busy schedules.
At Room Temperature
Store the bread in an airtight container on the counter for up to three days. Ensure it’s kept away from direct sunlight and heat to maintain its moisture.
In the Refrigerator
For longer storage, place the bread in the refrigerator. It will keep well for up to a week, allowing you to enjoy it over several days without losing its freshness.
Freezing for Future Enjoyment
To freeze, wrap the cooled bread tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to three months. Thaw the bread overnight in the refrigerator or at room temperature before serving.
Reheating Tips
Reheat individual slices in the microwave for 10-15 seconds for a quick warm-up. Alternatively, toast slices in a toaster oven for a slightly crispy exterior, enhancing the chocolate texture.
Frequently Asked Questions
Can I Substitute Ingredients for Dietary Needs?
Yes. For a dairy-free version, substitute unsalted butter with coconut oil and use a dairy-free sour cream alternative. You can also use gluten-free all-purpose flour to accommodate gluten sensitivities.
How Do I Make the Bread Vegan?
Replace the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) and use plant-based butter and sour cream substitutes. Ensure that your chocolate chips are dairy-free as well.
Is There a Healthier Version of This Recipe?
You can make the bread healthier by reducing the sugar amount, using whole wheat flour, and adding nuts or seeds for extra nutrition. Incorporating applesauce instead of some of the butter can also lower the fat content.
More Quick Bread Recipes We Adore
If you enjoyed this Double Chocolate Zucchini Bread, you might also love:
- Lemon Zucchini Bread: A bright and citrusy twist on classic zucchini bread.
- Pumpkin Banana Bread: Combines the flavors of pumpkin and banana for a delicious autumn treat.
- Carrot Cake Bread with Cream Cheese Frosting: A moist bread version of the beloved carrot cake.
- Hummingbird Bread: A sweet and fruity bread with bananas, pineapple, and nuts.
Double Chocolate Zucchini Bread is more than just a delicious treat; it’s a versatile and nutritious option that fits seamlessly into any meal or snack time. The combination of rich chocolate and moist zucchini creates a bread that’s both satisfying and subtly nutritious. Whether you’re an experienced baker or a kitchen novice, this recipe is straightforward and yields impressive results every time. Give it a try, and you’ll likely find yourself reaching for a slice (or two) again and again.
Double Chocolate Zucchini Bread
This easy and indulgent double chocolate zucchini bread is decadently chocolatey. It is wonderfully moist and perfect for using up summer zucchini.
Ingredients
- 1 cup semisweet chocolate chips, divided
- 2 large eggs, room temperature
- 1/4 cup sour cream
- 1 teaspoon baking soda
- 1/2 teaspoon espresso powder, optional
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 teaspoons vanilla extract
- 1/3 cup unsalted butter, melted and cooled
- 1/2 teaspoon salt
- 2 cups shredded zucchini
- 1/2 cup Dutch-process cocoa powder
- 1/2 teaspoon baking powder
Instructions
- Preheat the oven to 350°Fahrenheit. Grease a 9x5-inch loaf pan. Line the pan with parchment paper. Leave an overhang on the sides.
- Grate the zucchini onto a clean kitchen towel. Wring it over the sink to remove excess moisture. Open the towel and spread the zucchini into a thin layer. Pat dry with paper towels. Leave to dry until ready to use. (see note)
- In a medium bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder (if using). Make sure they are well combined. Set aside.
- In a separate large bowl, whisk the melted butter, sour cream, and sugars. Continue whisking until the mixture is thick and smooth. Blend in the eggs, one at a time. Add the vanilla and mix thoroughly.
- Gradually stir about 3/4 of the dry ingredients into the wet ingredients. Do this until just combined. Toss the zucchini in the remaining flour. Make sure it is evenly coated. Add the zucchini to the bowl with 3/4 cup of the chocolate chips. Mix gently just until no streaks of flour are visible.
- Pour the batter into the prepared pan. Smooth the top. Sprinkle with the remaining 1/4 cup of chocolate chips.
- Bake for 45-55 minutes. Insert a toothpick into the center to check doneness. The toothpick should come out clean or with just a few moist crumbs.
- Let the bread cool in the pan for 10 minutes. After that, carefully lift it out using the parchment paper. Transfer it to a wire rack to cool completely before slicing. Enjoy!
