Double Chocolate Zucchini Bread: Sneak Veggies, Satisfy Cravings!
This Double Chocolate Zucchini Bread hides a healthy veggie in every bite while delivering intense chocolate decadence. It’s moist, rich, and secretly nutritious — perfect for breakfast, dessert, or a guilt-free snack!
Equipment
- loaf pan (9x5 inch)
- Mixing Bowls
- Whisk
- Rubber spatula
- Grater
- Wire rack
- Measuring cups and spoons
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup grated zucchini (squeezed dry)
- 1 cup chocolate chips (semi-sweet or dark)
- ½ cup sour cream or plain yogurt (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, combine granulated sugar, brown sugar, oil, eggs, and vanilla extract. Whisk until smooth. Stir in sour cream or yogurt, if using.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the grated zucchini and chocolate chips.
- Pour batter into the prepared loaf pan.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
For extra richness, swirl in cream cheese before baking or top with chocolate glaze once cooled. Try variations with walnuts, orange zest, or espresso powder. Don’t forget to squeeze the zucchini dry to avoid soggy results.