Easy Orange Chicken A Family Favorite
You know those recipes that just feel like a warm hug? The ones you pull out when you need a little comfort, or when company’s coming over and you want to impress them without breaking a sweat? This double chocolate zucchini bread is *that* recipe for me. It’s honestly one of my most requested bakes, and it’s not just because it’s packed with chocolate (though that’s a huge part of it, obviously!). It’s because it’s so ridiculously moist, tender, and has this subtle hint of sweetness that’s just… perfect. I’ve tried so many zucchini bread variations over the years, from the classic cinnamon-spiced ones to those with cream cheese swirls, but nothing, and I mean *nothing*, beats the pure, unadulterated joy of a rich, fudgy, double chocolate zucchini loaf. It’s like the ultimate brownie met the best banana bread and decided to have a delicious baby. Seriously, if you’re looking for a truly decadent yet surprisingly simple chocolatey treat, you’ve found it. This is the one I bring to potlucks, bake for bake sales, and whip up when that 3 pm chocolate craving hits HARD.
What is double chocolate Zucchini bread?
So, what exactly *is* double chocolate zucchini bread? Well, it’s pretty much what it sounds like – a delicious, moist loaf cake loaded with both cocoa powder *and* chocolate chips, with finely grated zucchini mixed into the batter. The zucchini is the secret weapon here. It sounds a little unusual, I know, but trust me on this! It doesn’t make the bread taste like vegetables, not even a little bit. Instead, it adds this incredible moisture and tenderness that you just can’t get from other ingredients. It’s what makes this bread so wonderfully soft and fudgy, almost like a cakey brownie. Think of it as a classic quick bread that got a serious upgrade. It’s your go-to snack cake, your perfect coffee companion, and honestly, it’s even good enough to pass off as a dessert. It’s basically a shortcut to chocolate heaven, made simple enough for any weeknight.
Why you’ll love this recipe?
There are so many reasons why I keep coming back to this double chocolate zucchini bread, and I have a feeling you’ll fall in love with it just as quickly as I did. First off, the flavor. Oh. My. Goodness. It’s intensely chocolatey without being overly sweet. You get that deep, rich cocoa flavor, punctuated by pockets of gooey melted chocolate chips. It’s pure indulgence. Then there’s the texture. This is where the zucchini truly shines. It makes the bread unbelievably moist and tender. It’s never dry or crumbly, always perfectly soft. And the best part? It’s ridiculously easy to make. Seriously, you can whip up the batter in about 10-15 minutes. It’s a lifesaver on busy nights when you need a quick bake. Plus, it’s super budget-friendly! Zucchini is usually quite affordable, and the other ingredients are pantry staples. You can also adapt it so easily. I’ve tossed in some walnuts for crunch, or a swirl of peanut butter for an extra decadent touch. But honestly, even in its simplest form, it’s perfection. It’s my secret weapon for using up excess zucchini from the garden, and it always disappears in minutes at my house. It’s honestly a winner for breakfast, a snack, or even dessert!
How do I make double chocolate Zucchini bread?
Quick Overview
Making this double chocolate zucchini bread is a breeze. You’ll simply whisk together your dry ingredients, mix your wet ingredients separately, then combine them with the star of the show – the grated zucchini and of course, those lovely chocolate chips! The whole process from start to finish takes less than 30 minutes of active prep time, and then it just bakes away in the oven. The key is not to overmix, which ensures that signature tender crumb. It’s the kind of recipe that makes you feel like a baking pro, even if you’re just starting out.
Ingredients
For the Main Batter:
You’ll need about 2 cups of all-purpose flour. I usually just use the kind I have on hand, but if you’re feeling fancy, a good quality unbleached all-purpose flour works beautifully. Next up, about 3/4 cup of unsweetened cocoa powder. This is what gives it that deep chocolate flavor, so don’t skimp on quality here! I prefer a Dutch-process cocoa for a richer, darker color and smoother taste, but natural cocoa powder works too. Then, we’ll add 1 1/2 teaspoons of baking soda – this helps give it a nice lift – and about 1/2 teaspoon of salt to balance out all that sweetness. You’ll also need 1 1/2 cups of granulated sugar. Some people like to use brown sugar too, or a mix, which adds a slightly chewier texture and more caramel notes. I’ve tried it with both and honestly, both are delicious. For the wet ingredients, you’ll need 2 large eggs, at room temperature if you can remember, though it’s not the end of the world if they’re not. Then, 1/2 cup of vegetable oil. I usually use a neutral oil like canola or vegetable, but melted coconut oil works too if you like that subtle hint. And for that amazing moisture, 1/2 cup of milk. I’ve tested this with almond milk and it actually made it even creamier! Full-fat dairy milk or even buttermilk will also give fantastic results. And finally, the unsung hero, 1 cup of finely grated zucchini. Make sure to squeeze out any excess moisture – I’ll get into that more later!
For the Filling:
This is where we get that double chocolate punch! You’ll need 1 cup of semi-sweet chocolate chips. You can absolutely use milk chocolate or dark chocolate chips if that’s what you prefer. Some people even like to use a mix! If you’re feeling extra decadent, you can even chop up a good quality chocolate bar. I always buy a big bag of chips because this bread disappears so fast in my house!
For the Glaze:
This is optional, but highly recommended! For a simple glaze, you’ll need about 1 cup of powdered sugar. Make sure it’s sifted to avoid any lumps. Then, 2-3 tablespoons of milk (again, any kind works) to thin it out to your desired consistency. A splash of vanilla extract is also nice for a little extra flavor. If you want a chocolate glaze, just whisk in a tablespoon or two of cocoa powder with your powdered sugar and milk. It’s so easy and makes the bread look and taste even more special!
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get that oven preheated to 350 degrees Fahrenheit (175 degrees Celsius). This ensures your bread bakes evenly from the get-go. Then, grab your trusty loaf pan – a standard 9×5 inch pan is perfect. Grease it really well with butter or non-stick cooking spray. I like to line the bottom and sides with parchment paper too, leaving a little overhang on the sides. This makes it a breeze to lift the bread right out of the pan once it’s baked. No more struggling to get it out!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Whisking them all together at this stage helps to distribute everything evenly, so you don’t get pockets of baking soda or salt in your finished loaf. Make sure there are no clumps of cocoa powder. It’s a simple step, but it really makes a difference in the final texture.
Step 3: Mix Wet Ingredients
In a separate medium bowl, crack in your eggs. Add the granulated sugar, vegetable oil, milk, and vanilla extract. Whisk everything together until it’s well combined and the mixture is smooth. Don’t worry about overmixing here; we’re just combining everything.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently fold them together until *just* combined. You don’t want to see huge streaks of dry flour, but it’s okay if there are a few small ones. The key here is not to overmix! Overmixing develops the gluten in the flour, which can lead to a tough, rubbery bread. We want tender and moist, remember?
Step 5: Prepare Filling
Here comes the fun part – the chocolate chips! Gently fold in the chocolate chips into the batter. Make sure they’re evenly distributed. I usually reserve a small handful to sprinkle on top right before baking for extra chocolatey goodness!
Step 6: Layer & Swirl
Pour about half of the batter into your prepared loaf pan and spread it evenly. Now, take about half of your grated zucchini and sprinkle it evenly over the batter. Then, pour the remaining batter on top, followed by the rest of the grated zucchini. This layering ensures that zucchini goodness is infused throughout the entire loaf. I also like to press down gently with my spatula to make sure everything is nice and compact.
Step 7: Bake
Pop that pan into your preheated oven. You’ll want to bake it for about 50-65 minutes. The exact time can vary depending on your oven, so it’s important to check it. A toothpick inserted into the center should come out with just a few moist crumbs attached, or it can be clean. If the top starts browning too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking. I’ve learned this trick after years of baking – it prevents the top from getting too dark while the inside finishes cooking.
Step 8: Cool & Glaze
Once it’s baked, take the loaf pan out of the oven and let it cool in the pan for about 10-15 minutes. This helps it set up nicely. Then, carefully use the parchment paper overhang to lift the loaf out of the pan and place it on a wire rack to cool completely. Resist the urge to slice into it while it’s still warm – it’s tempting, I know! Once it’s totally cooled, you can whip up your glaze (just whisk powdered sugar with a splash of milk and vanilla until smooth) and drizzle it over the top. Let the glaze set for a few minutes before slicing.
Step 9: Slice & Serve
Now for the best part! Once the glaze has set, use a sharp knife to slice your beautiful double chocolate zucchini bread. I like to serve it at room temperature, but it’s also delicious slightly chilled. It’s perfect on its own, or with a cup of coffee or tea. Enjoy every moist, fudgy bite!
What to Serve It With
This double chocolate zucchini bread is so versatile, it works for pretty much any occasion. For a quick and easy breakfast, I love it sliced thick and toasted lightly. It’s fantastic with a strong cup of black coffee – the richness of the coffee cuts through the sweetness perfectly. Sometimes I’ll even slather a little cream cheese on it for a decadent start to the day, though it’s truly not needed! For a weekend brunch, it makes a wonderful addition to a buffet. I’ll often serve it alongside fresh fruit salad and maybe some yogurt parfaits for a nice balance. It adds that touch of indulgence without being too heavy. As a dessert, it’s an absolute winner. I’ll serve a slice warm, perhaps with a scoop of vanilla bean ice cream or a dollop of whipped cream. The warm bread and cold ice cream combo is heavenly! For a cozy afternoon snack, there’s nothing better. It’s perfect with a glass of cold milk for the kids, or a cup of herbal tea for me. Honestly, I’ve even cut off a small corner late at night when I’m craving something sweet but don’t want to bake a whole cake – it’s that satisfying and accessible!
Top Tips for Perfecting Your Double Chocolate Zucchini Bread
Over the years, I’ve learned a few tricks that have really elevated this recipe from good to absolutely phenomenal. First, that zucchini prep! It’s crucial to squeeze out as much moisture as possible. I usually grate my zucchini using the large holes of a box grater, then I put it in a clean kitchen towel or some cheesecloth and twist it really, really hard over the sink. You’ll be surprised how much water comes out! This step prevents your bread from becoming soggy and dense. When it comes to mixing, remember my mantra: don’t overmix! Seriously, just fold those wet and dry ingredients together until they’re *barely* combined. A few small streaks of flour are totally fine. For the swirl effect with the zucchini, I find that distributing it in thin layers throughout the batter works best. This way, you get that moistness in every bite. If you’re feeling adventurous with ingredient swaps, I’ve experimented a lot! For a nuttier flavor, you can substitute about 1/4 cup of the all-purpose flour with whole wheat flour, but I wouldn’t go much more than that. Adding chopped pecans or walnuts is also a fantastic idea – about 1/2 cup works beautifully, folded in with the chocolate chips. For baking, always rely on the toothpick test rather than just the timer. Ovens can be so finicky! If the top is browning too fast, loosely tenting with foil is a lifesaver. When it comes to the glaze, the consistency is key. Start with the lower amount of milk and add more a teaspoon at a time until you get a pourable, but not too runny, glaze. If you accidentally make it too thin, just whisk in a little more powdered sugar. For a chocolate glaze, don’t be afraid to add a bit more cocoa powder if you want it richer. I’ve also found that using good quality chocolate chips really makes a difference – the better the chocolate, the better the final bread!
Storing and Reheating Tips
This double chocolate zucchini bread is quite sturdy, which is one of the things I love about it! For storing at room temperature, once it’s completely cooled, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh and wonderfully moist for about 2-3 days. If you find yourself with a whole loaf (which is rare in my house!), I recommend refrigerating it. Wrapped well and kept in an airtight container, it can last up to a week in the fridge. The texture might firm up a bit, but it’s still delicious. My favorite way to reheat it is to take a slice and warm it up gently in the toaster oven or a regular toaster for a minute or two – it brings back that lovely fresh-baked warmth and makes the chocolate chips gooey again. If you want to freeze portions of this delicious bread, that’s totally doable too! Once it’s completely cooled, slice it into individual portions. Wrap each slice very well in plastic wrap, then in a layer of aluminum foil, or place them in a freezer-safe bag. It should keep well in the freezer for up to 3 months. Thaw slices overnight in the refrigerator or at room temperature. For the glaze, I usually add it right before serving. If I’m storing an unglazed loaf in the fridge or freezer, I’ll glaze it after it’s thawed and warmed slightly. This prevents the glaze from getting sticky or cracking during storage.
Frequently Asked Questions
Final Thoughts
So there you have it – my tried-and-true double chocolate zucchini bread recipe. It’s a bake that truly embodies everything I love about home cooking: it’s delicious, comforting, surprisingly easy, and always a crowd-pleaser. The way the zucchini transforms into this impossibly moist and tender crumb, combined with the rich chocolate flavor, is just pure magic. It’s the kind of recipe that makes you feel good about what you’re serving, whether it’s for a special occasion or just because. If you love this recipe and are looking for other chocolatey delights, you might also enjoy my decadent chocolate chip cookies or my fudgy brownie recipe. They’re all about that same comforting, rich flavor. I really hope you give this double chocolate zucchini bread a try. I’m so excited for you to experience how amazing it is! Let me know in the comments below how yours turns out, or if you have any fun variations you tried. Happy baking!
baked orange chicken
Ingredients
Method
- Preheat oven to 400°F. Spray a cookie sheet with nonstick cooking spray.
- Slice chicken breasts into bite-sized pieces.
- Place breadcrumbs, salt, and pepper into a gallon-size resealable bag. Add the chicken pieces, seal, then shake to coat. Place the chicken pieces in a single layer on the cookie sheet.
- Bake about 20 minutes, or until the chicken is cooked through, flipping the pieces after 10 minutes.
- While the chicken is cooking, make the sauce. Place water, honey, orange juice, soy sauce, garlic, orange zest, ginger, and pepper flakes to a medium saucepan. Whisk to combine and heat over medium heat until boiling. Add the green onions. Taste the sauce to see if it needs any adjustments: if it’s too sweet, add a bit more soy, or add a few more pepper flakes if you want it a bit spicier.
- Stir together cornstarch and cold water until it is smooth. Make sure there are no lumps! Pour the cornstarch slurry into the boiling sauce while whisking. Cook until thick, which will happen fast.
- Once the chicken is done, add it to the pot of sauce and stir to coat. Serve hot over rice with a garnish of green onions and sesame seeds.
