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Super Moist Double Chocolate Zucchini Bread

A delightful treat that combines chocolatey goodness with hidden veggies, this easy zucchini bread is loved by everyone.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Use freshly grated zucchini for best moisture
  • 1/2 cup vegetable oil Can be swapped with melted coconut oil
  • 1 cup sugar Adjust to 3/4 cup for less sweetness if desired
  • 2 large eggs Can be replaced with flax eggs for a vegan version
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
Add-ins
  • 1 cup chocolate chips Feel free to mix in white chocolate or nuts

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, mix the grated zucchini, vegetable oil, sugar, eggs, and vanilla extract until combined.
  3. In another bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Fold in the chocolate chips.
Baking
  1. Pour the batter into the prepared loaf pan.
  2. Bake for 50-60 minutes, or until a toothpick comes out clean.
  3. Let it cool before slicing.

Notes

Store at room temperature wrapped in plastic for up to 3 days or in the refrigerator for 5-7 days. For longer storage, freeze wrapped in plastic wrap and aluminum foil for about 3 months.