The Ultimate Double Chocolate Zucchini Bread Recipe

Indulge in a decadent treat with this oversized brick of a zucchini bread, weighing in at a hefty 2.5 pounds. This recipe is 1.5 times larger than standard versions, delivering a rich and moist loaf that is just the right amount of sweet. Don’t be deterred by the generous amounts of oil and sugar – they are perfectly balanced in this recipe. For a convenient baking experience, this one-bowl recipe is a game-changer. Embrace the rich flavor of Dutch-processed cocoa powder for an elevated taste experience.

Ingredients:

• 2 cups (13 ounces or 370 grams) grated zucchini
• 2 large eggs
• 2/3 cup (160 ml) neutral oil, olive oil, or melted unsalted butter
• 1/2 cup (95 grams) packed dark brown sugar
• 1/2 cup (100 grams) granulated sugar
• 1 teaspoon vanilla extract
• 1 3/4 teaspoons kosher salt
• 1 1/4 teaspoons ground cinnamon (optional)
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/3 cups (180 grams) all-purpose flour
• 2/3 cup (55 grams) unsweetened cocoa powder
• 1 1/3 cup (8 ounces or 170 grams) semisweet chocolate chips
• 2 tablespoons (25 grams) raw or turbinado sugar

Directions:

Preheat your oven to 350 degrees F and prepare a loaf pan by greasing it with nonstick spray and lining it with parchment paper for easy removal.

In a large bowl, combine grated zucchini, oil, eggs, sugars, vanilla, and salt. Mix well before adding cinnamon, baking soda, baking powder, and cocoa powder. Stir in the flour and most of the chocolate chips, reserving some for topping. Pour the batter into the prepared pan, sprinkle the remaining chocolate chips and raw sugar on top, and bake for 1 hour and 20 to 30 minutes.

Allow the zucchini bread to cool completely in the pan before serving. For optimal freshness, store the bread in the refrigerator, keeping it cold to maintain its fudgy texture. Enjoy slices of this double chocolate delight straight from the fridge for a decadent treat.

Make-Ahead Tips:

This double chocolate zucchini bread can be stored in the fridge for up to a week, maintaining its freshness and fudgy texture. To preserve the crunchy top, leave the bread uncovered in the cake pan and cover only the cut end with plastic or foil.