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Moist Double Chocolate Chip Zucchini Bread Recipe with Easy Brown Sugar Glaze

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A moist and fudgy double chocolate chip zucchini bread with a rich brown sugar glaze that adds a caramelized sweetness. Perfect for a quick dessert or snack that sneaks in veggies.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 150g) shredded zucchini (squeeze out excess moisture)
  • 1 cup (175g) semisweet chocolate chips (plus extra for sprinkling on top, optional)
  • For the brown sugar glaze:
  • ½ cup (100g) brown sugar
  • 2 tablespoons (30ml) unsalted butter
  • 2 tablespoons (30ml) milk or cream
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your 9×5 inch loaf pan or line it with parchment paper.
  2. Shred 1 ½ cups of zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, sift together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
  4. In a separate bowl, beat together granulated sugar, packed brown sugar, eggs, vegetable oil, and vanilla extract until smooth and slightly fluffy.
  5. Slowly add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined.
  6. Fold in the shredded zucchini and chocolate chips gently to distribute evenly.
  7. Pour batter into the prepared loaf pan. Sprinkle extra chocolate chips on top if desired.
  8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter. Start checking at 50 minutes.
  9. While the bread bakes, make the brown sugar glaze: combine brown sugar, butter, milk, vanilla extract, and salt in a small saucepan over medium heat. Stir until sugar dissolves and glaze thickens slightly (3-4 minutes). Remove from heat and let cool slightly.
  10. Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack. While still warm, drizzle the brown sugar glaze over the top.
  11. Allow the bread to cool completely before slicing.

Notes

Squeeze out excess moisture from zucchini to avoid soggy bread. Fold batter gently to keep bread tender. Use room temperature eggs and oil for smooth batter. Check bread early with a toothpick to avoid overbaking. Warm glaze gently if it hardens before drizzling. Sprinkle flaky sea salt on glaze for a salty-sweet contrast.

Nutrition

Keywords: zucchini bread, chocolate chip bread, double chocolate, brown sugar glaze, moist zucchini bread, easy dessert, quick bread

Find it online: https://jollyfork.com/moist-double-chocolate-chip-zucchini-bread-recipe-with-easy-brown-sugar-glaze/