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Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread

My friend Michelle gave me 2 giant zucchinis a little while back so I decided yesterday to use them before they go to waste and made this Double Chocolate Zucchini Bread.

This recipes life altering it's so chocolaty and super moist! It makes 2 loaves since most the time when I make zucchini bread it's with one of those zucchini's that's way to large to eat and this breads one of those that has to be shared! 

Colt just happened to grab the second loaf this morning to take to work and texted me to let me know everyone is in love with it! Not that I had even the slightest doubt! I still have a huge zucchini and a half left so I'm thinking I should make a few loaves to take to the neighbors! 

Who doesn't love a super chocolaty loaf of bread packed with lots of hidden veggies?With 1 1/2 cups of zucchini per loaf I totally didn't feel guilty indulging in a slice for breakfast with my cuppa, it was the perfect way to start my day!  

Double-Chocolate-Zucchini-Bread-Sugar-Coconut-Oil-Eggs.jpg
Cream together 1 cup Solid Coconut Oil or Room Temperature Butter, 1 cup Granulated Sugar and 1 cup Brown Sugar until light and fluffy. Add 4 whole Eggs one at a time beating well between each addition.
Note: I have used both butter and the coconut oil, I prefer coconut oil but butter works equally as well.
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Add 2 teaspoons Pure Vanilla Extract, 2 teaspoons Baking Powder, 1 teaspoon Baking Soda and 1 1/2 teaspoons Sea Salt. Mix until well combined.
Double-Chocolate-Zucchini-Bread-Flour-Zucchini-Cocoa-Powder-Coffee-Chocolate-Chips-Nuts.jpg
Add 3 1/2 cups Whole Wheat Pastry Flour or All-Purpose Flour, 3 cups Grated Zucchini, 2/3 cup Dark Chocolate Cocoa Powder or Natural Cocoa Powder, 1/4 cup Hot Coffee, 1 cup Semi-Sweet or Dark Chocolate Chips, and 1 cup Chopped Nuts (optional).
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Stir until well combined and scrape bowl well.
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Divide batter equally between (2)  9"x5"x3" greased loaf pans and sprinkle 1/4 cup Chocolate Chips over each loaf. Spread batter into corners and leave center slightly hallowed.
Allow loaves to rest 20 minutes while oven preheats to 350 degrees.
Bake for 60-70 minutes until a toothpick inserted into the center of each loaf comes out clean.
Double Chocolate Zucchini Bread so moist! The recipe can be made healthy with coconut oil and whole wheat pastry flour. www.serenabakessimplyfromscratch.com
Allow to cool completely before slicing.
Double Chocolate Zucchini Bread. Perfect for breakfast, brunch, a snack or dessert! Take a loaf to the neighbors they'll love it!
Colt just happened to add a scoop of vanilla ice cream to his piece! 
Oh my gosh was it good! 



Yield: 2 Loaves
Nutrition facts: 412 calories, 20 grams fat

Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread is super moist, chocolaty, and the perfect use for garden zucchini from Serena Bakes Simply From Scratch.
5 out of 5 based on 5 user ratings
prep time: 15 MINScook time: 1 hour and 10 MINStotal time: 1 hours and 25 mins

INGREDIENTS:


  • 1 cup Solid Coconut Oil or Room Temperature Butter
  • 1 cup Granulated Sugar
  • 1 cup Brown Sugar
  • 4 whole Eggs
  • 2 teaspoons Pure Vanilla Extract
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 1/2 teaspoons Sea Salt
  • 3 1/2 cups Whole Wheat Pastry Flour Or All-Purpose
  • 3 cups Zucchini, Grated
  • 2/3 cup Dark Chocolate Cocoa Powder or Natural Cocoa Powder
  • 1/4 cup Hot Coffee, Strongly Brewed
  • 1 1/2 cups Dark Chocolate or Semi-Sweet Chocolate Chips
  • 1 cup Walnuts, Chopped (optional)

INSTRUCTIONS


  1. Grease (2) 9"x5"x3" loaf pans and set aside.
  2. Cream together coconut oil or butter and both sugars until light and fluffy.
  3. Add eggs one at a time beating well between each addition.
  4. Add vanilla, baking powder, baking soda, and sea salt. Stir until well combined.
  5. Stir in flour, zucchini, cocoa powder, coffee, 1 cup chocolate chips and nuts until well combined. Scrape sides and bottom of bowl as needed.
  6. Divide batter evenly between greased loaf pans and push batter into corners of loaf pan and leave center slightly hallowed. Sprinkle each loaf with 1/4 cup chocolate chips. Allow loaves to rest for 20 minutes while oven preheats to 350 degrees.
  7. Bake loaves for 60-70 minutes until toothpick inserted into the center of each loaf comes out clean.
  8. Allow loaves to cool completely before slicing.
Created using The Recipes Generator
Double Chocolate Zucchini Bread


Double Chocolate Zucchini Bread

11 comments

  1. How can zucchini bread look to chocolaty and so moist? Amazing!

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  2. This is the best looking thing I've seen all day, Serena. Bravo to you and your oven!

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  3. What a great idea!! I am a huge fan of chocolate bread and it looks like the zucchini has added a fantastic moistness to it :)

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  4. What a wonderful recipe - love that it uses coconut oil. Your Zucchini Bread looks simply divine!

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  5. Oh wow - loving this recipe! I can even convince myself that it is healthy - part of my "five a day" fruit and vegetables. Looks so moist and delicious :)

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  6. Just made this, wonderful recipe and a great way to use up my vast supply of courgettes!

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  7. What temperature do you bake this?

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    Replies
    1. Hi Mia, 350 degrees! Sorry about that! Thanks, Serena

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  8. Looks fantastic! Do you suppose that yellow summer squash could be substituted?

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    Replies
    1. I haven't tried it, but I think it would work just fine. It's so similar in texture. Thanks, Serena

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  9. Came across your recipe and I had two huge zucchini's. Thar are so big, this recipe only used 1/2 of one! I didn't have coconut oil so used vegetable oil and used 3/4 cup of sugar and 3/4 cup of brown sugar instead. It is amazing! I made just one loaf at a time being burned on recipes before and knowing I modified it. But it did not disappoint! thank you for sharing

    ReplyDelete

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