There’s nothing quite like pulling a warm loaf of double chocolate zucchini bread from the oven. This recipe creates a bread that is incredibly moist, with a rich, fudgy texture. Each bite offers a delightful burst of chocolate from the mini chips.
I often bake a batch of this double chocolate zucchini bread on a lazy Saturday morning. The divine aroma fills my entire kitchen. It always disappears pretty quickly when friends and family come over. It’s truly a crowd-pleaser!
Why I Love This Recipe
This recipe for double chocolate zucchini bread is a true gem in my kitchen. It’s incredibly simple to make, perfect for busy weeknights or unexpected company. The taste is just heavenly, satisfying every chocolate craving. I adore how it uses up garden zucchini, making healthy eating delicious. Plus, it always impresses guests, who can never guess it contains a veggie!
Double Chocolate Zucchini Bread Ingredients
Gathering the ingredients for this wonderful double chocolate zucchini bread feels a bit like preparing for a delightful alchemy! Each component plays a vital role in creating that perfect moist cake-like texture and deep chocolate flavor.
Essential Ingredients for Double Chocolate Zucchini Bread
- All-purpose flour: This forms the lovely structure for our bread.
- Dutch process cocoa powder: Get ready for intense chocolate goodness—it’s super dark and rich.
- Baking soda and baking powder: These leavening agents make our bread rise beautifully.
- Salt: Just a pinch enhances all the sweet flavors.
- Vegetable oil: This keeps the bread incredibly moist.
- Sour cream: My secret ingredient for tenderness and a subtle tang.
- Large eggs: They bind everything together like magic.
- Vanilla extract: A splash adds warmth and depth.
- Granulated sugar: For that perfect sweetness balancing the cocoa.
- Finely grated zucchini: Don’t worry, you won’t taste it, but it adds amazing moisture.
- Mini semi-sweet chocolate chips: Because more chocolate is always a good idea!
Flavor Boosters and Optional Add-ins
Sometimes, I like to get a little creative with my double chocolate zucchini bread. You could try adding a teaspoon of espresso powder to the batter for a deeper chocolate note. A sprinkle of sea salt flakes on top before baking really makes the chocolate sing.
Substitutions and Tips
If you don’t have sour cream, plain Greek yogurt works wonderfully as a substitute. For extra fiber, I’ve sometimes swapped out a quarter cup of flour for whole wheat flour. Just remember, the full quantities for all these fantastic ingredients are in the printable recipe card below. Happy baking!
How to Make Double Chocolate Zucchini Bread
Step-by-Step Guide to Perfect Double Chocolate Zucchini Bread
Prepare Your Dry Ingredients
First, grab your biggest mixing bowl. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Make sure it’s all well combined. This keeps your double chocolate zucchini bread light and airy. Set this bowl aside for now.
Combine Wet Ingredients
In another bowl, a medium one works best, whisk together the oil, sour cream, eggs, vanilla, and sugar. This forms the rich, moist base. Now, stir in all that lovely grated zucchini. Don’t worry, it melts right in!
Mix and Fold for the Best Batter
Pour your wet ingredients into the dry. Add almost all your mini chocolate chips now. Save a few for the top. Use a rubber spatula to gently fold everything together. Mix just until combined, don’t overmix. This is key for tender chocolate zucchini bread.
Baking Your Double Chocolate Zucchini Bread
Preheat your oven to 350°F. Spray your bread pans with nonstick spray. Fill each pan just over halfway. Sprinkle those reserved chocolate chips on top. Bake for 50-60 minutes. A toothpick should come out clean. Your kitchen will smell amazing.
Cooling and Serving Tips
Once baked, turn off the oven. Open the door a little. Let the loaves sit inside for 2-3 minutes. This helps them set. Then, remove them to a wire rack. Let them cool completely. Slice and enjoy your delicious double chocolate zucchini bread!
How to Store Double Chocolate Zucchini Bread
Once your luscious double chocolate zucchini bread has cooled completely, proper storage is key. For short-term enjoyment, wrap individual slices tightly in plastic wrap. You can also wrap the whole loaf. Store it at room temperature. It stays fresh for 2-3 days.
For longer storage, airtight containers work best. This keeps your bread nice and moist. If you plan to keep it longer, wrap it well. Then, place it in the fridge. It will last about a week there. For optimal freshness, though, I prefer freezing.
Tips for Success
- Don’t overmix the batter.
- Measure your ingredients correctly.
- Grate zucchini very finely.
- Use quality Dutch process cocoa.
- Don’t skip the sour cream.
- Let bread cool completely before slicing.
- Adjust baking time for your oven.
- Grease pans well.
Kitchen Tools You’ll Need
- Large mixing bowls: Essential for combining ingredients.
- Whisk: Makes dry ingredients light and fluffy.
- Rubber spatula: Perfect for gently folding the batter.
- Box grater or food processor: For perfectly grated zucchini.
- Measuring cups and spoons: Accuracy is key here.
- 8×5-inch bread pans: You’ll need three, or adjust for fewer larger ones.
- Wire cooling rack: Crucial for even cooling.
Serving Suggestions
- Serve warm with a glass of cold milk.
- A dollop of whipped cream is divine.
- Pair with strong coffee for breakfast.
- Enjoy as a simple, satisfying snack.
- Dust with powdered sugar for presentation.
- Great with fresh berries on the side.
Frequently Asked Questions
Can I make this double chocolate zucchini bread ahead of time?
Absolutely, this double chocolate zucchini bread is perfect for meal prepping. You can bake it a day or two in advance. Store it wrapped at room temperature. It will stay wonderfully moist.
What if I don’t have sour cream for my double chocolate zucchini bread?
No worries at all! Plain Greek yogurt makes an excellent substitute. It will still provide that essential moisture. Your chocolate zucchini bread will turn out beautifully tender.
How do I know when my double chocolate zucchini bread is perfectly baked?
The best way is to gently touch the top. It should spring back. A toothpick inserted in the center should come out clean. You might see just a few moist crumbs. That means it is done!
Can I freeze double chocolate zucchini bread?
Yes, you certainly can! Wrap cooled loaves tightly in plastic wrap. Then, place them in a freezer-safe bag. It will last for up to 3 months. Thaw it at room temperature. Then, enjoy your decadent double chocolate zucchini bread.
Conclusion
Baking this double chocolate zucchini bread brings such simple joy. It’s more than just a recipe. It’s a comforting ritual. The aroma fills your home. The taste brings smiles. It truly transformed how I think about baking with veggies. This bread has become a family favorite. I love sharing it. It disappears almost as fast as I bake it. Give it a try. You’ll understand the magic. It’s a perfect blend of healthy and decadent. Happy baking, my friends!
Print
Double Chocolate Zucchini Bread
- Total Time: ~1 hour 20 minutes – 1 hour 30 minutes
- Yield: 3 loaves
- Diet: Vegetarian
Description
This recipe for Double Chocolate Zucchini Bread yields a rich, moist, and chocolatey loaf perfect for a sweet treat. It’s a great way to use up extra zucchini while satisfying your chocolate cravings.
Ingredients
- 3 Cups All-purpose flour, plus 2 tablespoons
- 1 Cup Dutch process cocoa powder
- 1 teaspoon Baking soda
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 1 Cup Vegetable oil
- 1/2 Cup Sour cream
- 4 Large Eggs
- 1 1/2 teaspoons Vanilla extract
- 2 Cups Granulated sugar
- 4 Cups Zucchini, very finely grated (about 3–4 medium zucchini)
- 2 Cups Mini semi-sweet chocolate chips, divided
Instructions
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a medium bowl, whisk together the vegetable oil, sour cream, eggs, vanilla extract, and granulated sugar.
- Stir the grated zucchini into the wet ingredients.
- Pour the wet ingredients into the dry ingredients along with 1 3/4 cups of mini chocolate chips. Reserve a few chocolate chips to sprinkle on top.
- Using a rubber spatula, fold the mixture until just combined.
- Preheat oven to 350°F (175°C). Spray three 8×5-inch bread pans (or two larger or four to five small pans) with nonstick spray.
- Pour the batter into each pan, filling them just over half full. Place the reserved chocolate chips on top of each batter.
- Bake for 50-60 minutes at 350°F (175°C). The bread is done when the tops spring back when gently touched, or a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Turn off the oven and open the door slightly, gently sliding the rack out a little. Let the bread sit in the oven for 2-3 minutes.
- Remove the bread from the oven and let it cool completely on a wire rack on the counter.
Notes
- The recipe suggests using sour cream, which adds moisture and tenderness to the bread.
- Prep Time: 20-30 minutes
- Cook Time: 50-60 minutes
- Category: Dessert, Bread
- Method: Baking
- Cuisine: American
