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Cozy Double Chocolate Zucchini Bread Recipe with Dark Chocolate Chips

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A moist and tender double chocolate zucchini bread featuring dark chocolate chips, perfect for cozy moments and dessert cravings. This recipe blends the subtle moisture of zucchini with rich Dutch-processed cocoa for a deliciously indulgent treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (can substitute with almond flour for gluten-free)
  • ½ cup (50g) unsweetened Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened (can use coconut oil for dairy-free)
  • 1 cup (200g) granulated sugar (can swap for coconut sugar)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (150g) zucchini, finely shredded
  • ½ cup (120ml) buttermilk or plain yogurt (dairy-free yogurt optional)
  • ¾ cup (135g) dark chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or line with parchment paper.
  2. Shred 1 ½ cups (150g) zucchini finely using a box grater or food processor. Place in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, sift together 1 ¾ cups (220g) all-purpose flour, ½ cup (50g) Dutch-processed cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt.
  4. In another bowl, beat ½ cup (113g) softened unsalted butter with 1 cup (200g) granulated sugar until light and fluffy (3-4 minutes with mixer).
  5. Beat in 2 large eggs one at a time, then add 1 teaspoon vanilla extract.
  6. Alternately add the dry ingredients and ½ cup (120ml) buttermilk to the butter mixture, starting and ending with dry ingredients. Mix gently until just combined.
  7. Fold in the shredded zucchini and ¾ cup (135g) dark chocolate chips using a spatula.
  8. Pour the batter into the prepared loaf pan and smooth the top. Tap the pan gently to release air bubbles.
  9. Bake for 50-60 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs. Tent with foil if top browns too quickly.
  10. Cool the bread in the pan for 15 minutes, then transfer to a cooling rack to cool completely.

Notes

Drain zucchini well to avoid soggy bread. Do not overmix batter to keep bread tender. Use Dutch-processed cocoa powder for best flavor. Tent with foil if top browns too fast. Variations include adding nuts, spices, or making vegan substitutions.

Nutrition

Keywords: double chocolate zucchini bread, chocolate zucchini bread, dark chocolate chips, easy dessert, moist chocolate bread, zucchini dessert, cozy baking

Find it online: https://elaraeats.com/cozy-double-chocolate-zucchini-bread-recipe-with-dark-chocolate-chips-easy-and-perfect-for-dessert/