Description
Double Dark Chocolate Zucchini Bread is a rich and moist treat packed with chocolate goodness. This recipe blends the natural moisture of zucchini with the decadence of cocoa powder and semisweet chocolate chips, creating a delightful and irresistible bread perfect for any occasion.
Ingredients
Scale
- 2 cupsgrated zucchini (about2medium zucchinis)
- 1/2 cupbrown sugar
- 1/2 cupgranulated sugar
- 2large eggs
- 1/3 cupextra-virgin olive oil
- 1/2 tspvanilla extract
- 1 1/4 cupsall-purpose flour
- 1/3 cupunsweetened Dutch process cocoa powder
- 1/2 tspsalt
- 1/2 tspbaking soda
- 1/4 tspbaking powder
Instructions
- Preheat yourovento 350°F (175°C). Grease a 9×5 inch loaf pan.
- Grate the zucchinis and place them in a colander to drain excess moisture.
- In a large bowl, combine brown sugar, granulated sugar, eggs, extra-virgin olive oil, and vanilla extract. Beat until smooth.
- In a separate bowl,whisktogether flour, cocoa powder, salt, baking soda, and baking powder.
- Gradually add dry ingredients to wet mixture, stirring just until combined.
- Fold in grated zucchini and chocolate chips until evenly distributed.
- Pour batter into the prepared loaf pan, spreading it out evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to awire rackto cool completely.
- Slice and enjoy!
Notes
Make sure to drain the grated zucchini well to avoid excess moisture.Use good quality cocoa powder for the best flavor.The bread can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
Nutrition
- Calories: 250
- Sugar: 22
- Fat: 12
- Carbohydrates: 35
- Protein: 4