Warm up this cozy season with this extra fudgy Double Chocolate Zucchini Bread. One bowl, pantry-friendly ingredients, quick and easy to make, and oh so delicious!
Preheat the oven to 350°F. Line a loaf tin with parchment paper.
In a large mixing bowl, whisk together the non-dairy milk and apple cider vinegar. Let sit for 2 minutes. Add the cooled melted butter and coconut oil, sugars, and vanilla extract. Whisk until combined.
Add the flour, cocoa powder, shredded zucchini, chopped chocolate, baking soda and powder, and salt. Use a wooden spoon or spatula to fold until a thick batter forms. Immediately pour the batter into the prepared loaf pan. As soon as you combine the baking soda with the other ingredients, it will start to activate. You want this leavening reaction to happen in the oven, so get your loaf baking as soon as you can. Optional, sprinkle chopped chocolate over top of the loaf.
Bake for 40-45 minutes until a toothpick inserted comes out clean (a few moist crumbs is ok). Let the bread cool for 15 minutes before removing from the pan and slicing.
To Store: Wrap loaf tightly in plastic wrap or transfer to an airtight container. Store at room temperature for up to 3 days or at least a week in the fridge.