Double Dark Chocolate Zucchini Bread

Introduction

The Perfect Treat for Chocolate Lovers

If you are on the hunt for a decadent treat that satisfies both your chocolate cravings and makes use of summer’s surplus zucchini, the Double Dark Chocolate Zucchini Bread might be your answer. This recipe combines the rich depths of dark chocolate with the subtle, moisture-enhancing benefits of zucchini, creating a light yet fudgy dessert that’s hard to resist. It’s great for breakfasts, snacks, or any moment when a chocolate hit is needed.

Detailed Ingredients with Measures

Gather These Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder (dark Dutch-process is recommended for intense flavor)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon instant espresso powder (to enhance the chocolate flavor)
2 large eggs
1/2 cup light brown sugar (packed)
1/2 cup granulated sugar
1/3 cup vegetable oil (or melted coconut oil)
1 teaspoon pure vanilla extract
2 cups finely grated zucchini (with moisture gently squeezed out if needed)
1 cup dark chocolate chips

Prep Time

Start with a Tidy Workspace

Prepping this recipe is simple and streamlined, requiring minimal equipment and effort. You’ll need just a bowl or two to bring this chocolaty creation to life.

Cook Time, Total Time, Yield

Quick Oven Bake with Perfect Results

The cook time for this loaf is approximately 50 minutes, while the total time from start to finish is about 1 hour 10 minutes, considering prep work. Once finished, this recipe yields 1 loaf of Double Dark Chocolate Zucchini Bread—perfect for sharing, gifting, or keeping all to yourself!

Detailed Directions and Instructions

Step 1: Preheat the Oven and Prep the Loaf Pan

Preheat your oven to 350°F (177°C). Grease a standard loaf pan (approximately 8 1/2 x 4 1/2 inches) with nonstick cooking spray or butter. Optionally, line it with parchment paper, making sure there is some overhang for easier removal of the bread after it’s baked.

Step 2: Prepare the Zucchini

Wash and dry the zucchini, then finely grate it using a box grater or food processor. Once grated, place the zucchini in a clean kitchen towel or several layers of paper towels, and gently squeeze to remove excess moisture. Set it aside.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and ground cinnamon. Make sure the dry ingredients are well combined and free of lumps.

Step 4: Mix the Wet Ingredients

In a separate mixing bowl, whisk together the brown sugar, granulated sugar, eggs, vanilla extract, and vegetable oil until smooth and well-blended.

Step 5: Combine Wet and Dry Mixtures

Gradually add the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this could make the bread dense.

Step 6: Fold in the Zucchini and Chocolate Chips

Gently fold the prepared zucchini and chocolate chips into the batter. Ensure they are evenly distributed throughout, but avoid excessive stirring.

Step 7: Transfer to the Pan and Bake

Transfer the batter into the prepared loaf pan, spreading it out evenly with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, with just a few moist crumbs attached.

Step 8: Cool the Bread

Remove the bread from the oven and let it cool in the pan for about 10-15 minutes. Afterward, carefully lift it out using the parchment paper or turn the bread out onto a wire rack to cool completely before slicing.

Notes

Note on Zucchini

Use fresh zucchini for the best results. Don’t skip squeezing out the excess moisture to avoid overly wet batter, which can affect the bread’s texture.

Note on Cocoa Powder

Use a high-quality unsweetened cocoa powder for rich chocolate flavor. Dutch-processed cocoa powder can also be used for a deeper taste.

Note on Chocolate Chips

Feel free to use semi-sweet, dark chocolate chips, or even chunks of your favorite chocolate bar. You can also adjust the quantity as desired.

Note on Storage

Store the zucchini bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. For longer storage, wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw before serving.

Note on Serving Suggestions

This bread is delicious on its own, but you can serve it with a smear of butter, cream cheese, or even a drizzle of chocolate sauce for extra indulgence.

Cook Techniques

How to Shred Zucchini

To shred zucchini for this recipe, use a box grater or a food processor with a shredding blade. No need to peel the zucchini unless desired; the skin adds both nutrients and specks of color to the bread. Make sure to gently press out excess moisture with a clean kitchen towel or paper towels to prevent adding too much liquid to the batter.

Preparing the Baking Pan

To ensure an easy release of your zucchini bread, grease the loaf pan generously with non-stick cooking spray or butter. For added assurance, line the pan with parchment paper, allowing a slight overhang on the sides for easy lifting.

Mixing the Wet and Dry Ingredients

When combining the wet and dry ingredients, use a gentle folding technique. Overmixing can lead to a tougher bread due to overdeveloped gluten.

Checking for Doneness

Insert a wooden skewer or toothpick into the center of the bread. If it comes out clean, or with a few crumbs clinging, the bread is fully baked. Avoid overbaking, as it may dry out the texture.

Cooling the Bread

Allow the zucchini bread to cool in the pan for about 10-15 minutes before transferring it to a wire rack. Let it cool completely before slicing to maintain its structure.

FAQ

Can I use frozen zucchini?

Yes, you can use frozen zucchini, but ensure it is completely thawed and excess moisture is drained before adding it to the batter.

Can I substitute the dark chocolate with another type of chocolate?

You can substitute with semi-sweet, milk, or white chocolate if you prefer a different flavor profile.

How should I store the zucchini bread?

Store the bread in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.

Can this recipe be made gluten-free?

Yes, by substituting the all-purpose flour with a gluten-free flour blend designed for baking.

Can I freeze zucchini bread?

Yes, wrap the cooled loaf tightly in plastic wrap, then foil, or place it in a freezer-safe bag. Freeze for up to three months and thaw at room temperature before serving.

What can I use as a substitute for yogurt?

You can substitute yogurt with sour cream or buttermilk in equal amounts.

Why is my zucchini bread too moist or soggy?

Excess moisture is likely the reason. Ensure shredded zucchini is properly drained, and avoid over-mixing the batter.

Conclusion

The double dark chocolate zucchini bread is a rich and moist treat, combining the decadence of chocolate with the subtle nutrition of zucchini. It’s a perfect way to include vegetables in a dessert while still indulging in a chocolatey delight. Whether enjoyed as a breakfast, snack, or dessert, this bread is bound to become a family favorite.

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