Double Chocolate Zucchini Bread

Moist, chocolatey, loaded with tender zucchini and semisweet chocolate chips, zucchini bread never had it so good. This bread is undeniably scrumptious, and there’s no mixer needed – just 2 bowls and 1 whisk! But let's get back to how moist it is... I mean, wow.

And so darn chocolatey! This incredible bread is sure to become part of your regular rotation – it’s fudgy, crammed with zucchini, and ridiculously easy. The biggest time commitment is grating the zucchini; unless you use your food processor, then it takes 2-3 seconds.

And that zucchini, it's so nutritious... Zucchini contains zero fat, is high in water and fiber, and contains significant amounts of vitamins C, K and B6, riboflavin, folate, potassium, and manganese. Pretty impressive for one little summer vegetable.

Now back to how chocolatey and moist this bread is... You HAVE to try it. It's phenomenal.

Double Chocolate Zucchini Bread

Note: The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool completely and wrap in plastic wrap and aluminum foil. Freeze for up to 3 months. 

Cooking spray
1 cup all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/4 cup unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups packed shredded zucchini, about 3 small zucchini
1/2 cup plus 2 tablespoons semisweet chocolate chips, divided

Preheat the oven to 350 degrees. Coat an 8- or 9-inch loaf pan with cooking spray.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the eggs, melted butter, oil, vanilla, and brown sugar.
Add the dry ingredients to the wet ingredients and mix until just combined; don’t overmix. Fold in the shredded zucchini until just combined. Stir in 1/2 cup of the chocolate chips.
Pour batter into the prepared pan and sprinkle the remaining 2 tablespoons of chocolate chips over top.
Bake for 45 to 50 minutes, or until a wooden pick inserted near the center comes out clean, or with moist bits clinging to it.
Cool on a wire rack for 15 minutes. Run a knife around the edges of the bread and carefully remove it from the pan. Cool the bread on a wire rack. Slice and serve warm or room temperature.
Makes 1 loaf