Indulge in this decadent chocolate zucchini bread that perfectly marries the moistness of zucchini with the rich flavor of cocoa and the sweetness of chocolate chips. This is a fantastic way to sneak in some veggies while satisfying your chocolate cravings.
Ingredients:
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ⅓ cup unsweetened cocoa powder
- ⅔ cup granulated sugar
- ⅓ cup brown sugar, light or dark, packed
- ¼ cup unsalted butter, melted and slightly cooled
- ¼ cup vegetable or olive oil
- 2 large eggs, room temperature
- 1¾ teaspoons vanilla extract
- 1½ cups zucchini, shredded (approximately 1 medium zucchini)
- ¾ cup chocolate chips, semi-sweet or dark, divided
Instructions:
- Preheat your oven to 350°F (175°C). Lightly butter the bottom and sides of a 9x5 inch loaf pan and set aside.
- In a medium-sized bowl, sift together the flour, baking soda, baking powder, cinnamon, cocoa powder, and salt. Whisk to ensure even distribution of ingredients.
- In a larger bowl, whisk the melted butter, oil, granulated sugar, and brown sugar together until smooth. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Gradually fold in the dry ingredients into the wet mixture using a spatula. Mix until just combined, ensuring no flour pockets remain.
- Gently fold in the shredded zucchini, ensuring it's well distributed throughout the batter. Stir in ½ cup of the chocolate chips.
- Pour the batter into the prepared loaf pan and evenly spread it using a spatula. Sprinkle the remaining ¼ cup of chocolate chips over the top.
- Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs.
- Remove from the oven and let it cool in the pan for about 10 minutes. Afterward, transfer the bread to a wire rack to cool completely.
Notes:
- Storage: This chocolate chocolate chip zucchini bread can be stored in an airtight container at room temperature for up to 4 days. If you wish to extend its shelf life, keep it in the refrigerator for up to a week. For longer storage, freeze the cooled loaf or individual slices. Ensure it's tightly wrapped in plastic wrap or aluminum foil before placing it in a freezer bag or airtight container. When you're ready to enjoy, thaw at room temperature.
- Freezing: For best results when freezing, avoid keeping the bread in the freezer for more than a month to maintain its flavor and texture.
- Serving: This bread pairs wonderfully with a glass of cold milk or a cup of hot coffee.
Enjoy this delicious and moist zucchini bread with a double dose of chocolate – perfect for breakfast, dessert, or any time you need a sweet treat!
