DOUBLE CHOCOLATE ZUCCHINI BREAD

This Double Chocolate Zucchini Bread is rich, chocolaty, and very moist. Like a really good chocolate cake, it’s scrumptious and you won’t believe there’s zucchini in it! So, if you want to sneak in some veggies into your kids’ diet (or husband in my case), I totally recommend this. I swear on the life of my Le Creuset pot, they will never know. I’d like to take all the credit myself for making this awesome Double Chocolate Zucchini Bread but that’s not true. I looked up a bunch of recipes from Pinterest, and after a few tries and some tweaks, I think I nailed it. We’ve got so many zucchinis from friends and neighbors this year and I’ve made tons of Zucchini Chocolate Chip Muffins. It’s a nice change for something new. Next time, I think I’m gonna try making muffins instead of a loaf.

Here are a few tips to help you make the best Double Chocolate Zucchini Bread.

1) Squeeze as much water you can get out of the zucchini, otherwise it will make your bread kind of gummy and gooey.

2) Always use room temp eggs, they make baking so much better (this one I got it from Ina Garten).

3) Don’t over mix the batter. Otherwise, it will become too dense (this one, it’s a common baking knowledge I think all the bakers know).

4) Let the bread sit and cool before cutting into it. Otherwise, since it’s so moist, it will fall apart. I know… I know… after it comes out of the oven, and your kitchen smells heavenly, sometimes you just can’t wait. I get it. 🙂

Let’s get started!

Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan with butter and set aside.

Remove zucchini seeds, cut it in large chucks and use a food processor with shredding disc to great it. You can use a cheese grater if you don’t have a food processor.

Wrap the shredded zucchini in a kitchen towel and squeeze out the water. Set aside.

In a medium bowl, mix flour, cocoa powder, baking soda and salt.

Set aside.

In a large bowl, whisk the eggs, melted butter, vegetable oil, vanilla extract and brown sugar until combined.

Add the dry ingredients into the wet ingredients. Whisk until just combined. Don’t over mix it.

Again, don’t over mix! 🙂

Add the shredded zucchini and 3/4 cups of the chocolate chips (save the rest to put on top).

Stir with a spatula until just combined.

Pour the batter into prepared pan. Sprinkle the remaining of chocolate chips over the top of the bread.

Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is o.k.

Remove the pan from the oven and set on a wire cooling rack. Let the bread cool for about 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack.

Cut into slices and serve with some tea, coffee, milk or just by itself. Enjoy!

I really hope you give this Double Chocolate Zucchini Bread a try, the recipe card is below. Please feel free to share some tips and techniques in the comment box below, I’d love to hear from you.