Errr, and my Zucchini Banana Bread and these Zucchini Taco Boats! You’re going to love this bread for its rich, indulgent chocolate flavor and how incredibly moist it is. The zucchini adds moisture to the loaf so it really ensures it stays soft and tender. In most zucchini bread recipes, you wring out the excess moisture in the zucchini for folding into the batter. But for this double chocolate zucchini bread, I actually skip that step to lock in all that moisture into the bread. It creates the best texture; making it both tender and slightly dense with pockets of melty dark chocolate in every bite.
All-Purpose Flour: Use regular all-purpose flour for this recipe. You can also experiment with whole wheat flour or a combination of all-purpose and whole wheat flour. Dutch process cocoa: I recommend this cocoa powder for it’s dark, rich color and it helps create a bread with a velvety smooth crumb. Espresso powder: if you don’t have it, it’s OK. You can leave it out. But the espresso powder will enhance the flavor of the chocolate. Oil: Opt for a neutral-flavored oil such as vegetable or canola oil. Avoid using olive oil or other strongly flavored oils that may overpower the rich chocolate flavor. Eggs: Fresh eggs help bind the ingredients together and provide structure to the bread. Room temperature eggs incorporate more easily into the batter. Sour cream: Sour cream can help create a more delicate and tender crumb in the zucchini bread. This should also be room temperature. Sugar: Granulated sugar adds sweetness to the bread. Chocolate chips: I like dark chocolate chips for this loaf, but feel free to use your favorite.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
Storage
Room temperature: My double chocolate zucchini bread will keep for 2-3 days at room temperature. Wrap in plastic wrap and place the wrapped bread in an airtight container, such as a plastic storage container with a tight-fitting lid or a resealable plastic bag. If you’re stacking multiple slices or pieces, separate them with sheets of parchment paper or wax paper to prevent sticking. Refrigerator: wrap and store in the fridge for up to 1 week. Freezer: After it bakes, cool the bread completely, wrap in plastic wrap or foil, and then store in an air tight freezer bag for up to 3 months. Thaw over night in the refrigerator or pop a slice in the microwave.
