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This rich and fudgy double chocolate zucchini bread has been my secret weapon for getting vegetables into my family's diet without a single complaint. The deep chocolate flavor masks the zucchini completely, creating a moist, cake-like quick bread that disappears within hours of coming out of the oven.
I first made this recipe during summer's zucchini overload season when my neighbor dropped off more squash than we could possibly eat in salads. After the first bite, my chocolate-loving daughter declared it better than birthday cake and now specifically requests it whenever she spots zucchini at the grocery store.
Ingredients
- Unsalted butter: Provides richness and helps create that tender crumb
- Granulated sugar: Balances the cocoa without making it overly sweet
- Eggs: Bind everything together and contribute to the bread's structure
- Vanilla extract: Enhances the chocolate flavor significantly
- Sour cream: Adds moisture and a subtle tang that deepens flavor
- Zucchini: The secret ingredient that makes this bread incredibly moist
- All-purpose flour: Gives structure while keeping the texture light
- Dutch process cocoa powder: Creates that intense dark chocolate color and flavor
- Baking powder and baking soda: Work together for the perfect rise
- Salt: Enhances all the flavors especially the chocolate notes
- Semi-sweet chocolate chips: Melt slightly during baking for pockets of gooey goodness
How To Make Double Chocolate Zucchini Bread
- Prepare the zucchini:
- Shred a medium to large zucchini using a box grater until you have about 1¾ cups loosely packed. Wrap the shredded zucchini in paper towels or a clean kitchen towel and gently press to remove excess moisture. This prevents your bread from becoming soggy during baking.
- Mix the wet ingredients:
- In a large bowl, whisk melted butter and sugar until the mixture becomes pale and slightly fluffy, about 1 minute of vigorous whisking. Add the egg followed by the egg yolk, mixing thoroughly between additions. Stir in vanilla and sour cream until completely incorporated, then fold in the prepared zucchini.
- Combine the dry ingredients:
- In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until evenly distributed. The cocoa powder tends to have lumps, so take your time here to ensure a smooth batter later.
- Create the batter:
- Add the dry ingredients to the zucchini mixture in two batches, gently folding after each addition just until no dry streaks remain. Be careful not to overmix or you'll develop too much gluten, resulting in a tough bread. Fold in chocolate chips with just a few strokes.
- Bake to perfection:
- Transfer the thick batter to a parchment-lined loaf pan and sprinkle additional chocolate chips on top. Bake at 350°F for 45-50 minutes, checking at the halfway mark. If the top is browning too quickly, tent loosely with foil. The bread is done when the edges pull away slightly and a toothpick inserted in the center comes out with just a few moist crumbs.
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Dutch process cocoa powder is absolutely my favorite ingredient in this recipe. I've tried making it with natural cocoa powder in a pinch, but the Dutch process variety creates that deep, rich chocolate flavor that makes this bread taste like a special occasion dessert rather than a way to use up vegetables.
Storage Solutions
This double chocolate zucchini bread stays fresh at room temperature in an airtight container for up to 3 days. For longer storage, wrap individual slices in plastic wrap and place in a freezer bag where they'll keep for up to 3 months. Thaw at room temperature or microwave briefly for that just-baked texture. The moisture from the zucchini helps this bread stay fresh longer than traditional quick breads, and somehow it seems to get even more chocolate-forward after a day of resting.
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Clever Substitutions
If you're looking to make adjustments, this recipe is wonderfully adaptable. Replace the sour cream with Greek yogurt for a slightly healthier version with the same moisture. For a dairy-free option, substitute the butter with melted coconut oil and use dairy-free chocolate chips. You can even swap up to half the all-purpose flour with whole wheat flour for added nutrition, though the texture will be slightly denser. For those looking to reduce sugar, decreasing to ⅔ cup still produces excellent results, especially if your chocolate chips are on the sweeter side.
Serving Suggestions
While delicious on its own, this bread reaches new heights when served slightly warm with a scoop of vanilla ice cream for dessert. For breakfast, toast a slice lightly and spread with peanut butter or cream cheese for a treat that feels indulgent but provides lasting energy. It also makes an impressive addition to brunch spreads, especially when sliced thick and arranged on a platter with fresh berries and a dusting of powdered sugar.
Frequently Asked Questions
- → How should I prepare the zucchini for the bread?
Shred the zucchini using a box grater and loosely pack about 1 3/4 cups into a measuring cup. Pat it dry using paper towels or a dishcloth to remove excess moisture.
- → Can I substitute semi-sweet chocolate chips with another type of chocolate?
Yes, you can use dark chocolate, milk chocolate, or even white chocolate chips depending on your taste preference.
- → Can I make this bread gluten-free?
Yes, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend that includes xanthan gum for structure.
- → How can I prevent the bread from browning too much on top?
If the bread begins to brown quickly on top, loosely cover it with a piece of aluminum foil halfway through baking.
- → How should I store the bread after baking?
Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, freeze slices individually wrapped.
- → Can I use oil instead of butter for this recipe?
Yes, you can use an equal amount of neutral oil, like vegetable or canola oil, instead of melted butter.