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Moist Double Chocolate Zucchini Bread

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A rich, fudgy chocolate zucchini bread that is moist and tender, perfect for breakfast, snacks, or dessert. This easy homemade cocoa bread sneaks in veggies without sacrificing flavor.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (or almond flour for gluten-free)
  • ⅓ cup (33g) unsweetened Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar (can swap half for coconut sugar)
  • 2 large eggs, room temperature
  • ½ cup (115g) unsalted butter, melted and slightly cooled (or coconut oil for dairy-free)
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (180g) grated zucchini (about one medium zucchini, squeezed dry)
  • ¾ cup (130g) semi-sweet chocolate chips
  • Optional: ½ cup chopped walnuts or pecans

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving overhang for easy removal.
  2. Grate zucchini finely and squeeze out excess moisture using a clean towel or paper towels.
  3. In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
  4. In a large bowl, whisk sugar and eggs until pale and slightly fluffy, about 2-3 minutes. Add melted butter and vanilla extract, mixing well.
  5. Gradually add dry ingredients to wet mixture, stirring gently until just combined. Do not overmix.
  6. Fold in grated zucchini and chocolate chips (and nuts if using) until evenly distributed.
  7. Pour batter into prepared loaf pan and smooth the top. Optionally, sprinkle extra chocolate chips or nuts on top.
  8. Bake for 50-60 minutes, checking at 50 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter. Tent with foil if top browns too fast.
  9. Cool in pan for 15 minutes, then lift out using parchment overhang and cool completely on a rack before slicing.

Notes

Squeeze zucchini well to avoid soggy bread. Use Dutch-processed cocoa powder for best flavor. Avoid overmixing batter to keep bread tender. Tent with foil if top browns too quickly. Bread tastes better the next day when wrapped tightly. Can substitute almond flour for gluten-free or use flax eggs and coconut oil for vegan version.

Nutrition

Keywords: zucchini bread, double chocolate, cocoa bread, moist bread, easy baking, homemade, chocolate zucchini bread, healthy dessert

Find it online: https://lenatable.com/moist-double-chocolate-zucchini-bread-recipe-easy-homemade-cocoa-bread/