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This double chocolate zucchini bread turns garden veggies into the most luxurious chocolate treat you'll ever try. The wetness from fresh zucchini gives it a texture that falls somewhere between fudgy cake and moist bread, while two types of chocolate bring pure pleasure in every bite.
I first whipped up this bread during a crazy zucchini season when my garden was practically drowning in them. My family who can't get enough chocolate ate the whole loaf before it even cooled down and now they ask for it every week no matter what time of year it is.
What You'll Need
- Zucchini: Brings amazing moisture without any veggie taste. Go for medium firm ones with no mushy parts
- Dutch process cocoa powder: Gives that super dark chocolate color and taste. Normal cocoa works too but won't taste quite the same
- Sour cream: Adds a nice tang and richness that cuts through the sweetness
- Melted butter: Works better than oil for a richer flavor that goes great with chocolate
- Semi sweet chocolate chips: Create little pockets of gooey chocolate throughout the bread
Putting Together Your Chocolate Zucchini Bread
- Get Your Zucchini Ready:
- Shred zucchini with the big holes on your grater. Wrap the shredded bits in paper towels or a clean dish towel and lightly squeeze out extra water but don't dry it completely. This keeps your bread moist without making it too wet.
- Blend The Wet Stuff:
- Mix melted butter and sugar until it looks light and a bit fluffy, about a minute by hand. Put in eggs one at a time making sure each one's mixed in before adding another. Then throw in the vanilla and sour cream to make the base that'll make your bread super soft.
- Add The Zucchini:
- Stir the ready zucchini into your wet mix. The batter might look a bit weird and separated now but that's totally fine. The zucchini moisture will help everything come together while it bakes.
- Mix Dry Stuff:
- In another bowl stir together flour cocoa powder baking powder baking soda and salt. This gets rid of any lumps and makes sure the rising agents spread out evenly in the bread.
- Make Your Batter:
- Add dry stuff to the zucchini mix in two batches stirring gently after each. Stop mixing as soon as you can't see flour anymore so your bread doesn't get tough. Stir in chocolate chips but save some for the top.
- Bake It Just Right:
- Pour the thick batter into your pan sprinkle with the chocolate chips you saved and bake until the sides pull away a bit from the pan and a toothpick stuck in the middle comes out with just a few moist bits. The top should get a little crusty while the inside stays soft.
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The Dutch process cocoa powder is really the magic ingredient in this recipe. I once tried to use regular cocoa when I ran out and while it was still good it didn't have that deep chocolate kick that makes this bread so amazing. My daughter now wants this instead of cake for her birthday every year which I think says it all.
How To Keep It Fresh
This zucchini bread stays super moist for days when you store it right. Keep it at room temp in a sealed container for up to 3 days or in the fridge for up to a week. The flavor actually gets better after the first day as the chocolate taste gets deeper. For longer storage wrap single slices in plastic and freeze them in a ziplock bag. Let them thaw at room temp or pop in the microwave for 15-20 seconds when you need a quick chocolate fix.
Smart Twists
Though great as is this recipe can be changed up in fun ways. Try adding a spoon of espresso powder to boost the chocolate flavor without making it taste like coffee. For some crunch mix in toasted walnuts or pecans with the chocolate chips. Make it look fancy by drizzling cooled bread with simple ganache made from equal parts heavy cream and chocolate. During the holidays a spoon of orange zest adds nice flavor that goes great with the rich chocolate.
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Great Combos
This rich bread deserves good partners. Have it with strong coffee for breakfast or afternoon snack. For dessert try it with fresh berries and a bit of whipped cream to balance the richness. A glass of cold milk goes perfectly with it especially for kids. For special times serve it with a scoop of vanilla ice cream or even with a small glass of ruby port for a really fancy dessert experience.
Frequently Asked Questions
- → Can zucchini be replaced with something else?
Sure! Try grated carrots or apples for added sweetness and texture. Zucchini brings moisture but won’t alter the flavor much.
- → Do I have to peel zucchini before grating?
No need! Leave the skin on. It blends right in and adds extra nutrition without being noticeable.
- → Is natural cocoa okay instead of Dutch process?
You can use natural cocoa, but your bread might turn out lighter in color and flavor. Dutch process is a bit richer.
- → How do I store this loaf?
Keep it in a sealed container at room temp for 3 days, fridge for a week, or freeze it to enjoy later!
- → What’s good to serve with this bread?
Pair it with coffee, tea, or milk. A little butter or cream cheese spread makes it even better.
- → Why is the top browning too fast?
If it’s browning too quickly, cover it lightly with foil. It’ll cook evenly without burning the top.