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Double Chocolate Zucchini Bread

Irresistible Double Chocolate Zucchini Bread for Guilt-Free Indulgence

This Double Chocolate Zucchini Bread is a guilt-free indulgence, blending rich cocoa with fresh zucchini for a moist and delicious treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.75 cups All-Purpose Flour Swap for whole wheat flour for added nuttiness.
  • 0.75 cups Cocoa Powder Use Dutch-processed for a smoother taste.
  • 1 cup Zucchini Ensure it's grated and well-drained.
  • 0.75 cups Granulated Sugar Adjust to taste if preferred less sweet.
  • 0.25 cups Brown Sugar Adds texture and sweetness.
  • 2 pieces Eggs Vital for moisture and structure.
  • 0.5 cups Vegetable Oil Melted butter works for a richer finish.
  • 1 teaspoon Vanilla Extract
  • 1 cup Sour Cream or Greek Yogurt Buttermilk is a lighter substitute.
  • 1 cup Semi-Sweet Chocolate Chips Consider dark chocolate for extra depth.
Optional Toppings
  • 0.5 cups Extra Chocolate Chips For visual appeal and added indulgence.
  • 0.5 cups Chopped Nuts Add walnuts or pecans for crunch.

Equipment

  • Loaf Pan
  • Mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Gather your ingredients, ensuring your grated zucchini is well-drained.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. In a large bowl, beat together eggs, granulated sugar, and brown sugar until light and fluffy. Blend in vegetable oil and vanilla extract.
  4. Add sour cream and zucchini to the wet mixture and fold gently.
  5. Gradually fold the dry mixture into the wet mixture, being careful not to overmix.
  6. Gently fold in chocolate chips, reserving a handful for topping.
  7. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle reserved chocolate chips on top.
  8. Bake for 55 to 65 minutes, checking for doneness with a toothpick.
  9. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Ensure the grated zucchini is well-drained to avoid sogginess. Adjust sugar according to taste preference. Allow cooling before slicing for clean cuts.

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