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–+ servings

Double Chocolate Zucchini Bread

A delicious and nutritious bread that combines rich chocolate flavors with the moisture of zucchini, perfect for breakfast, snacks, or dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition

Ingredients
  

Zucchini
  • 2 cups grated zucchini About 2 medium zucchinis, squeezed to remove excess moisture.
  • 1 cup all-purpose gluten-free flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar Packed brown sugar adds moisture.
  • 1/2 cup vegetable oil Keeps the bread moist.
  • 2 large eggs Provides structure and richness.
  • 1 teaspoon vanilla extract Adds warmth and depth.
  • 1 cup semi-sweet chocolate chips Creates pockets of gooey goodness.

Equipment

  • loaf pan

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. Squeeze out excess moisture from the grated zucchini and set aside.
  3. In a bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt.
  4. In a large bowl, combine the grated zucchini, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth.
  5. Gradually add the dry ingredients to the wet mixture and stir gently until just combined.
  6. Fold in the semi-sweet chocolate chips until evenly distributed.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes, checking for doneness with a toothpick.
  9. Let the bread cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Calories: 210kcalProtein: 3gSodium: 200mg

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