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Double Chocolate Zucchini Bread

Irresistible Double Chocolate Zucchini Bread You’ll Love

A delicious Double Chocolate Zucchini Bread that combines rich chocolate flavor with the sneaky goodness of zucchini.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert Recipes
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 box chocolate cake mix The base of this recipe adds rich flavor and moisture to the loaf.
  • 3 large eggs These bind the ingredients together and help the bread rise beautifully.
  • ½ cup vegetable oil Offers a light texture and helps keep the bread moist without being oily.
  • 1 cup milk Adds creaminess and balances the density of the chocolate cake mix.
  • 1 teaspoon vanilla extract Enhances the chocolate flavor with a warm, aromatic note.
For the Veggie Boost
  • 1 cup grated zucchini Sneaks in some veggies while contributing to the loaf's incredible moistness.
For the Chocolatey Extras
  • 1 cup chocolate chips These little gems create bursts of melted chocolate throughout the bread.
  • ½ teaspoon ground cinnamon A pinch adds warmth and complements the chocolate beautifully.
  • ½ teaspoon salt Just a touch enhances the overall flavors, making the chocolate taste even richer.

Equipment

  • Loaf Pan
  • mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Begin by preheating your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing and flouring it or lining it with parchment paper.
  2. In a large mixing bowl, combine the chocolate cake mix, large eggs, vegetable oil, milk, and vanilla extract. Blend until the mixture is smooth and well combined, about 2-3 minutes.
  3. Incorporate the grated zucchini into the batter, ensuring you’ve squeezed out any excess moisture beforehand.
  4. Add the chocolate chips, ground cinnamon, and salt into the batter. Fold these ingredients in gently until just combined.
  5. Pour the batter into your prepared loaf pan, making sure to spread it evenly with a spatula.
  6. Place the loaf pan in the preheated oven and bake for 45-55 minutes. Check for doneness by inserting a toothpick.
  7. Once baked, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.
  8. Let it sit for about 30 minutes on the rack to allow the flavors to meld before slicing.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1.5gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 250IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Avoid a soggy loaf by thoroughly squeezing excess water from the grated zucchini before mixing it into the batter. Store leftovers in an airtight container at room temperature for up to 3 days.

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