Double Chocolate Zucchini Bread

Sliced loaf of chocolate zucchini bread on a narrow wooden cutting board

Double Chocolate Zucchini Bread

This moist chocolate zucchini bread gets a double dose of chocolate from the chocolate chips sprinkled on top. Such a decadent treat!

Course Bread

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 205kcal

Author Karly Campbell

Ingredients

2 cups sugar
1 cup canola oil
3 large eggs
1 tablespoon vanilla
2 1/2 cups flour
1/2 cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups peeled and shredded zucchini
1 cup chocolate chips

Instructions

Preheat oven to 350 degrees and spray 2 9x5 inch loaf pans with non-stick spray.
Add the sugar, oil, eggs, and vanilla to a large mixing bowl and beat until well combined.
Stir together the flour, cocoa powder, salt, baking soda, cinnamon and baking powder. Gradually beat into the sugar mixture until just combined. Batter will be very thick.
Add the zucchini to the batter and stir to combine.
Spoon the batter evenly between the two prepared baking loaves and sprinkle with chocolate chips.
Bake for 50-60 minutes or until a tester comes out with just a few moist crumbs.
Cool for 10 minutes before removing bread from the pan. Cool completely before cutting and serving.

Video

Notes

Store, tightly wrapped, on the counter for 1-2 days.

To freeze, portion into individual slices, wrap each slice tightly, and freeze for up to 6 months. To serve, remove from freezer and let bread come to room temperature.

Recipe lightly adapted from Taste of Home

Nutrition