Double Chocolate Zucchini Bread

5 from 1 vote

Rich, moist, and loaded with dark chocolate chips, this Double Chocolate Zucchini Bread is one of my favorite summer treats. The grated zucchini melts completely into the batter to lock in moisture without any vegetable taste, making two delicious loaves that are sweet enough for dessert and freeze beautifully for later!

Course Snack

Cuisine American

Keyword Double Chocolate Zucchini Bread

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 239kcal

Author Shelby Law Ruttan

Equipment

Ingredients

2 ounces unsweetened chocolate , melted
3 large eggs , room temperature
2 cups granulated sugar
1 cup vegetable oil
2 cups grated zucchini , squeezed dry
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
¾ cup Dark Chocolate Chips

Instructions

Preheat oven to 350 degrees F. Spray two 9x5 inch loaf pans with cooking spray. Set aside.
Place shredded zucchini in cotton kitchen towel, roll up and twist to squeeze excess water out. Place shredded zucchini in colander until ready to use.
In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well.
Stir in the flour baking soda, salt and cinnamon. Mixing until dry ingredients are combined with the wet ingredients.
Fold in the dark chocolate chips. Divide zucchini bread batter evenly into prepared loaf pans.
Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

Notes

Flavored Chips Tip: While dark chocolate chips are a classic choice, feel free to mix it up! Peanut butter chips, white chocolate chips, or cinnamon chips all pair amazingly well with the deep chocolate flavor in this bread.

Nutrition