Double Chocolate Zucchini Bread

This double chocolate zucchini bread transforms garden vegetables into the most decadent chocolate experience you'll ever taste. The moistness from fresh zucchini creates a texture that's somewhere between fudgy cake and rich bread, while two forms of chocolate deliver pure indulgence in every bite.

The first time I made this bread was during an abundant zucchini harvest when my garden was practically overflowing. My chocolate-obsessed family devoured the entire loaf before it had properly cooled and now request it weekly regardless of the season.

Ingredients

• Zucchini: Adds incredible moisture without any vegetable flavor. Look for medium firm zucchini without soft spots
• Dutch process cocoa powder: Creates that deep dark chocolate color and flavor. Regular cocoa works but will yield a slightly different taste
• Sour cream: Provides tanginess and richness that balances the sweetness perfectly
• Melted butter: Rather than oil gives a more complex flavor that complements chocolate beautifully
• Semi sweet chocolate chips: Melt into pockets of intense chocolate throughout the bread

How To Make Double Chocolate Zucchini Bread

Prep Your Zucchini:

Grate zucchini using the large holes of a box grater. Wrap the shredded zucchini in paper towels or a clean kitchen towel and gently squeeze to remove excess moisture but don't completely dry it out. This step ensures your bread stays moist without becoming soggy.

Mix The Wet Ingredients:

Whisk melted butter and sugar until the mixture becomes pale and slightly fluffy about 1 minute by hand. Add eggs one at a time making sure each is fully incorporated before adding the next. The vanilla and sour cream go in next creating a rich base that will make your bread incredibly tender.

Incorporate The Zucchini:

Fold the prepared zucchini into your wet ingredients. The batter may look slightly curdled at this point which is completely normal. The natural moisture from the zucchini will help bring everything together during baking.

Combine Dry Ingredients:

In a separate bowl whisk together flour cocoa powder baking powder baking soda and salt. This prevents any lumps in your dry ingredients and ensures even distribution of leavening agents throughout the bread.

Create The Batter:

Add dry ingredients to the zucchini mixture in two stages folding gently after each addition. Stop mixing as soon as the flour disappears to avoid developing too much gluten which would make your bread tough. Fold in chocolate chips saving a handful for the top.

Bake To Perfection:

Pour the thick batter into your prepared pan sprinkle with reserved chocolate chips and bake until the edges pull away slightly from the pan and a toothpick inserted in the center comes out with just a few moist crumbs. The top should form a slight crust while the interior remains moist.

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The Dutch process cocoa powder is truly the secret weapon in this recipe. I once tried to substitute regular cocoa in a pinch and while still delicious it lacked that intense chocolate depth that makes this bread so special. My daughter now requests this for her birthday instead of cake every year which I consider the highest praise possible.

Storing Your Bread

This zucchini bread stays remarkably moist for days when stored properly. Keep it at room temperature in an airtight container for up to 3 days or refrigerate for up to a week. The flavor actually intensifies after the first day as the chocolate notes deepen. For longer storage wrap individual slices in plastic wrap and freeze in a ziplock bag. Thaw at room temperature or microwave for 15-20 seconds for an instant chocolate fix.

Clever Variations

While perfect as written this recipe welcomes creative adaptations. Add a teaspoon of espresso powder to intensify the chocolate flavor without adding coffee taste. For texture contrast fold in toasted walnuts or pecans alongside the chocolate chips. Create a stunning presentation by drizzling cooled bread with a simple ganache made from equal parts heavy cream and chocolate. During holiday seasons a tablespoon of orange zest adds festive flavor that pairs beautifully with the rich chocolate.

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Perfect Pairings

This indulgent bread deserves thoughtful accompaniments. Serve with a strong cup of coffee for breakfast or afternoon snack. For dessert pair with fresh berries and a dollop of whipped cream to balance the richness. A glass of cold milk is the classic companion especially for younger eaters. For special occasions try it alongside a scoop of vanilla bean ice cream or even with a small glass of ruby port for an extraordinary dessert experience.

Frequently Asked Questions

→ Can I substitute the zucchini for another ingredient?

Zucchini adds moisture without altering flavor, but you could try grated carrots or apples as substitutes for a slightly different texture and taste.

→ Do I need to peel the zucchini before shredding?

No, there's no need to peel the zucchini. The skin is soft and blends into the bread seamlessly while adding nutrients.

→ Can I use natural cocoa powder instead of Dutch process?

Yes, but the flavor and color may vary slightly. Dutch process cocoa gives a richer flavor and deep color.

→ How should I store the chocolate zucchini bread?

Store it in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze it for longer storage.

→ What can I pair with this zucchini bread?

Pair it with a warm cup of coffee, tea, or a glass of milk. Adding a light spread of butter or cream cheese is also a delicious option.

→ Why is my bread browning too quickly on top?

If your bread starts browning too fast, cover it loosely with aluminum foil during baking to prevent over-browning while ensuring the inside cooks through.