Easy Chicken Enchilada Soup Recipe
Okay, gather ’round, because I have to tell you about something truly special. This isn’t just any quick bread; this is *the* quick bread. You know those recipes that feel like a warm hug on a rainy day, or the perfect sweet treat when you’re just needing a little something to make your day better? This is it. I’ve been making this double chocolate zucchini bread for years, and honestly, it’s the one thing that can get my kids to *voluntarily* eat their vegetables. I know, right? Magic! It’s so incredibly moist and fudgy, and the chocolate is so rich, you’d never guess there’s a whole cup of shredded zucchini tucked away in there. It’s honestly my go-to for potlucks, bake sales, or just those moments when the 10 pm chocolate craving hits and I don’t want to deal with a full-blown cake baking marathon. It’s like a brownie and a cake had the most delicious baby, and it’s spectacular. If you’ve ever had a really good chocolate muffin, imagine that, but even more decadent and somehow lighter. It’s truly a lifesaver!
What is double chocolate Zucchini bread?
So, what exactly *is* double chocolate zucchini bread? Think of it as your favorite moist, fudgy chocolate cake or brownie, but baked in a loaf pan and sneakily packed with grated zucchini. The zucchini might sound a little wild, I know! But trust me, it’s the secret weapon here. It adds an unbelievable amount of moisture without any weird flavor. It’s basically a classic quick bread, but with a serious chocolate upgrade. We’re talking both cocoa powder in the batter *and* chocolate chips, hence the “double chocolate” part. The “zucchini” part? That’s our little trick to make it super tender and moist. It’s the kind of treat that’s so comforting and satisfying, you’ll want to make it every week. It’s the ultimate comfort bake, really.
Why you’ll love this recipe?
There are so many reasons this double chocolate zucchini bread has become a staple in my kitchen, and I just know you’re going to adore it too. First off, the flavor is just out of this world. It’s intensely chocolatey, with that deep, rich cocoa flavor mingling with pockets of melty chocolate chips. It’s not overly sweet, which I appreciate, but it’s definitely decadent enough to feel like a real treat. Then there’s the texture – oh, the texture! It’s unbelievably moist and tender, thanks to that secret ingredient: zucchini. Seriously, you won’t taste it, but you’ll *feel* the difference it makes. It’s so much better than a dry, crumbly loaf. And speaking of easy, this recipe is ridiculously simple to whip up. No fancy equipment, no creaming butter and sugar for ages. You just mix everything in a couple of bowls and bake. It’s a lifesaver on busy weeknights or when you need a last-minute dessert. Plus, it’s surprisingly budget-friendly! Zucchini is usually pretty affordable, and the other ingredients are pantry staples. What I love most, though, is how versatile it is. It’s fantastic on its own, but it’s also amazing with a dollop of whipped cream or a scoop of ice cream. It’s also a fantastic way to use up those garden zucchini that are always threatening to take over! If you love my classic zucchini bread or my fudgy brownie recipe, you’re going to go wild for this mashup.
How do I make double chocolate Zucchini bread?
Quick Overview
The process for this double chocolate zucchini bread is surprisingly straightforward, which is exactly why I love it. You’ll essentially whisk together your dry ingredients, whisk together your wet ingredients, then combine them gently. The zucchini gets mixed in with the wet, and then you fold in those glorious chocolate chips. It bakes up into a beautifully dark, moist loaf that smells like heaven. The key is not to overmix, which is a common quick bread pitfall, but I’ll show you exactly what to look for. It’s really about simple steps leading to an incredibly rewarding result.
Ingredients
For the Main Batter:
Here’s what you’ll need to get started. I always try to use good quality unsweetened cocoa powder; it makes a huge difference in the richness of the chocolate flavor. And for the zucchini, make sure it’s fresh and not too watery. You don’t need to peel it, just give it a good wash. I use a medium-sized grater, but a fine one works too, it just kind of melts into the batter. Remember, the goal is moisture, not chunks!
2 cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder (the good stuff!)
2 teaspoons baking soda
1 teaspoon salt
1 cup shredded zucchini (about 1 medium zucchini)
½ cup vegetable oil (or any neutral oil)
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk (or 1 cup milk with 1 tbsp lemon juice/vinegar, let sit for 5 mins)
For the Filling:
This is where the “double” in double chocolate really comes in. I love a mix of semi-sweet and dark chocolate chips for a complex flavor, but you can totally use just one kind. Make sure you have enough because you’ll want to sneak a few while you’re mixing!
1 cup semi-sweet chocolate chips
½ cup dark chocolate chips (optional, but highly recommended!)
For the Glaze:
This glaze is simple, but it takes the loaf from delicious to absolutely divine. It’s not strictly necessary, but it adds that extra layer of fudgy goodness. I like it thick enough to coat but still pourable.
1 cup powdered sugar
2-3 tablespoons milk (or buttermilk for extra tang)
1 tablespoon unsweetened cocoa powder
½ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready. Preheat it to 350 degrees F (175 degrees C). Now, grab a standard 9×5 inch loaf pan. I like to grease it really well with butter or cooking spray, and then dust it with a little bit of cocoa powder or flour. This ensures that your beautiful loaf slides right out without any sticking. I’ve had disasters before where half the cake stays stuck to the pan, and trust me, it’s heartbreaking. So, don’t skip this! You can also line it with parchment paper, leaving some overhang on the sides to help you lift it out easily once it’s cooled.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Give it a really good whisk to make sure everything is evenly distributed. This is important because it ensures your leavening agents (the baking soda) and flavorings (the cocoa) are spread out, leading to an even bake and consistent flavor throughout the loaf. Nobody wants a bite that’s just flour or just bitter cocoa!
Step 3: Mix Wet Ingredients
In a separate medium bowl, grab your shredded zucchini. Add in the vegetable oil, eggs, vanilla extract, and buttermilk. Whisk everything together until it’s well combined. The buttermilk is great here because it adds a little tanginess that balances the sweetness and richness of the chocolate. If you don’t have buttermilk, the milk-and-lemon-juice trick works like a charm, just let it sit for about 5 minutes to curdle slightly. That little bit of acidity helps tenderize the crumb.
Step 4: Combine
Now, here’s the crucial part: pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together with a spatula or a wooden spoon until *just* combined. I cannot stress this enough – do NOT overmix! You should still see a few streaks of flour. Overmixing develops the gluten in the flour too much, which can lead to a tough, dense bread. We want tender and moist, remember? Once it’s *almost* all incorporated, it’s time to add those glorious chocolate chips. Fold those in gently until they’re evenly distributed.
Step 5: Prepare Filling
Wait, what filling? Oh, I meant the chocolate chips! They are the “filling” in this context, scattered throughout the batter. So, after you’ve gently folded the wet and dry ingredients together, stir in your semi-sweet and dark chocolate chips. Make sure they get distributed pretty evenly throughout the batter so you get a burst of chocolate in every bite. Sometimes I like to reserve a few chips to sprinkle on top before baking for extra visual appeal and a nice crunchy texture.
Step 6: Layer & Swirl
Pour the batter into your prepared loaf pan. Smooth the top gently with your spatula. If you reserved any chocolate chips, sprinkle them over the top now. You can also gently press them into the surface. Some people like to swirl a bit more cocoa powder or even some melted chocolate into the top of the batter before baking, but I find the chips and the inherent moistness of the bread is enough! The “swirl” here is more about the beautiful texture the chocolate chips create as they bake.
Step 7: Bake
Pop that pan into your preheated oven. Bake for about 50-65 minutes. Now, ovens can be finicky, so this is where checking for doneness is key. The best way is to insert a toothpick or a thin skewer into the center of the loaf. It should come out with a few moist crumbs attached, but not wet batter. If it comes out clean, it might be slightly overbaked, but still delicious! If it’s still gooey, give it another 5-10 minutes and check again. You want that beautiful, slightly domed top.
Step 8: Cool & Glaze
Once it’s baked, let the loaf cool in the pan for about 10-15 minutes. This is important for structure. Then, carefully invert it onto a wire rack to cool completely. Don’t try to glaze it while it’s hot, or the glaze will just melt into a watery mess. Once it’s completely cool, you can whip up the glaze. Whisk together the powdered sugar, cocoa powder, vanilla, and just enough milk (or buttermilk!) until you get a smooth, pourable consistency. Drizzle it over the top of the cooled loaf. It’ll set up a bit, giving you that perfect, fudgy finish. If you want a thicker glaze, just add more powdered sugar; for a thinner one, add a splash more milk.
Step 9: Slice & Serve
Once the glaze has set a little, it’s time to slice and enjoy! I like to use a serrated knife for clean slices. Serve it at room temperature for the best texture and flavor. It’s wonderful all on its own, but if you want to get fancy, a dollop of whipped cream or a small scoop of vanilla bean ice cream is divine. It also makes a fantastic base for some homemade chocolate ganache if you’re feeling extra decadent.
What to Serve It With
This double chocolate zucchini bread is so versatile, it can honestly fit into any part of your day or any occasion. For a simple, comforting breakfast, I love it toasted slightly with a smear of cream cheese. It’s a little treat that feels indulgent but is totally acceptable for a Tuesday morning! Paired with a hot cup of coffee or a steaming mug of tea, it’s pure bliss. When it comes to brunch, it’s a crowd-pleaser. I usually slice it up and arrange it on a nice platter, perhaps with some fresh berries on the side for a pop of color and freshness. It’s a great alternative to more traditional pastries. As a dessert, well, it shines! It’s fantastic served slightly warm with a scoop of good quality vanilla ice cream or a drizzle of raspberry sauce. It satisfies that chocolate craving without being too heavy. And for those cozy snack moments? It’s perfect. I’ll often cut a thick slice and just enjoy it with a glass of cold milk. It’s like a grown-up, sophisticated version of a chocolate chip cookie, but way more satisfying. My family also loves it crumbled over yogurt or even as a base for a trifle-like dessert with pudding and whipped cream. It’s just that good!
Top Tips for Perfecting Your Double Chocolate Zucchini Bread
After making this bread more times than I can count, I’ve picked up a few tricks that really help ensure it turns out perfectly every single time. Let’s dive into some of my tried-and-true tips:
Zucchini Prep: The biggest concern people have is the moisture from the zucchini. While this recipe is designed to handle it, I do recommend grating your zucchini and then giving it a gentle squeeze to remove *some* of the excess liquid. You don’t need to wring it out bone dry; we want that moisture! Just a light squeeze is enough. Also, using fresh zucchini is key. Older zucchini can be a bit softer and wetter.
Mixing Advice: I really can’t emphasize enough the “don’t overmix” rule. Once the wet and dry ingredients are *almost* combined, stop. Seriously. A few streaks of flour are perfectly fine – they’ll disappear as the bread bakes. Overmixing leads to a tough texture, and we want this bread to be as tender and moist as possible, like a delicious chocolate cake.
Swirl Customization: While this recipe focuses on the lovely texture the chocolate chips create, if you’re feeling adventurous, you can definitely play with the “swirl” aspect. You could melt a bit of extra chocolate (or even some peanut butter!) and dollop it on top of the batter before baking, then swirl it in gently with a knife. Just be careful not to swirl too deeply, or you might disrupt the baking process.
Ingredient Swaps: I’ve experimented with this recipe quite a bit! For a dairy-free version, you can easily swap the buttermilk for unsweetened almond milk or soy milk mixed with a tablespoon of lemon juice or apple cider vinegar. Vegetable oil works great, but melted coconut oil or even a light olive oil can be used. For the chocolate chips, feel free to use milk chocolate, white chocolate, or even some chopped chocolate chunks. I’ve also tried adding a teaspoon of instant espresso powder to the dry ingredients – it doesn’t make it taste like coffee, but it really intensifies the chocolate flavor!
Baking Tips: Ovens vary, so get to know yours. If your oven tends to bake hot, you might want to reduce the temperature slightly or check the bread a few minutes earlier. Placing the loaf pan in the center of the oven ensures even heat circulation. For doneness, the toothpick test is your best friend. If the top is browning too quickly before the inside is cooked, you can loosely tent it with aluminum foil for the remainder of the baking time.
Glaze Variations: The simple cocoa glaze is my favorite, but you can get creative! For a richer glaze, use melted dark chocolate mixed with a bit of heavy cream or coconut cream. You could also omit the cocoa powder and just make a simple vanilla glaze. If you prefer a lighter touch, skip the glaze altogether and just dust the cooled loaf with powdered sugar. The bread is delicious no matter what!
Storing and Reheating Tips
This double chocolate zucchini bread is pretty forgiving when it comes to storage, which is another reason I love it. If you manage to have any leftovers, that is! For best results, make sure the bread is completely cooled before storing.
Room Temperature: You can keep the loaf at room temperature for about 2-3 days. The best way to store it is in an airtight container or tightly wrapped in plastic wrap or aluminum foil. This helps to keep it from drying out. If you’ve glazed it, the glaze might soften slightly at room temperature, but it’s still delicious.
Refrigerator Storage: For longer storage, up to a week, the refrigerator is your best bet. Wrap the cooled loaf tightly in plastic wrap, then place it in an airtight container. The cold can sometimes slightly firm up the bread, so you might want to gently reheat a slice before serving. The moisture from the zucchini helps it stay relatively moist, even in the fridge.
Freezer Instructions: This bread freezes beautifully, making it perfect for baking ahead of time. Once it’s completely cooled, wrap it very tightly in a layer of plastic wrap, then a layer of aluminum foil, or place it in a heavy-duty freezer bag. It will stay good in the freezer for up to 3 months. To thaw, simply remove it from the freezer and let it thaw at room temperature. If you plan to reheat it, you can do so after thawing.
Glaze Timing Advice: If you plan to freeze the bread, I highly recommend glazing it *after* thawing. Freezing can sometimes affect the texture of glazes, making them a bit brittle. So, freeze the plain loaf, and then glaze it once it’s thawed and ready to be enjoyed.
Frequently Asked Questions
Final Thoughts
There you have it – my go-to double chocolate zucchini bread recipe. It’s one of those recipes that just makes people happy. It’s proof that healthy-ish ingredients can lead to the most unbelievably delicious results. It’s moist, it’s decadent, it’s easy, and it’s a fantastic way to sneak in some veggies without anyone knowing. It’s the perfect balance of comfort and indulgence, and I truly hope it becomes a cherished recipe in your kitchen too. If you give this a try, please let me know how it turns out! I absolutely love hearing your feedback and seeing your creations. Happy baking, and enjoy every single fudgy, chocolatey bite!
Chicken Enchilada Soup
Ingredients
Method
- Heat olive oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, about 3-4 minutes. Slowly add the chicken broth, tomato sauce, and chipotle adobo sauce and bring to a boil. Stir in the cilantro and remove from heat. Pour this mixture into your crock pot.
- Add the drained black beans, petite diced tomatoes, frozen corn, cumin, and dried oregano to the crock pot and stir to combine. Add the chicken breasts; cover and cook on low heat for 4-6 hours.
- Carefully remove the cooked chicken breasts and shred them with two forks. Return the shredded chicken back into the soup, then adjust salt and cumin to taste. Serve in bowls and top with shredded cheddar cheese, avocado, scallions, and cilantro. This soup is also delicious with a dollop of sour cream or crushed tortilla chips. Enjoy!
- Press the 'Saute' function on your Instant Pot. Add olive oil, then add onion and garlic and sauté until soft, about 3-4 minutes. Slowly add the chicken broth, tomato sauce, chipotle adobo sauce, and cilantro.
- Add the drained black beans, petite diced tomatoes, frozen corn, cumin, and dried oregano, and stir. Add the chicken breasts; cover and cook on high pressure for 20 minutes. Perform a quick release or allow for a natural release.
- Carefully remove the cooked chicken breasts and shred them with two forks. Return the shredded chicken back into the soup, then adjust salt and cumin to taste. Serve in bowls and top with shredded cheddar cheese, avocado, scallions, and cilantro. This soup is also delicious with a dollop of sour cream or crushed tortilla chips. Enjoy!
