My friend 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 morning cuppa coffee, it was the perfect way to start my day!
Cream together:
- 1 cup Solid Coconut Oil or Room Temperature Butter
- 1 cup Granulated Sugar
- 1 cup Brown Sugar until light and fluffy.
Note: I have used both butter and the coconut oil, I prefer coconut oil but butter works equally as well.
Add:
- 2 teaspoons Pure Vanilla Extract
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 1/2 teaspoons Salt
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
- 1 cup Chopped Nuts (optional)
Stir until well combined and scrape bowl well.
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.
Allow to cool completely before slicing.
Colt just happened to add a scoop of vanilla ice cream to his piece. Oh my gosh was it good!
You might also love these other Zucchini Bread Recipes:
- Zucchini Bread with Brown Sugar Crumb
- Lemon Zucchini Bread
- Zucchini Cheddar Cheese Herb Beer Bread
- Zucchini Carrot Pineapple Cake
Yield: 24
Chocolate Zucchini Bread Recipe
Double Chocolate Zucchini Bread recipe is an easy loaf of quick bread to make. Chocolate Zucchini Bread is moist with plenty of chocolate and you'll never feel like you're eating your vegetables.
Prep time: 15 MinCook time: 1 H & 10 MTotal time: 1 H & 25 M
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 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 or Hot Water
- 1 1/2 cups Dark Chocolate or Semi-Sweet Chocolate Chips
- 1 cup Walnuts, Chopped (optional)
Instructions
- Grease (2) 9"x5"x3" loaf pans and set aside.
- Cream together coconut oil or butter and both sugars until light and fluffy.
- Add eggs one at a time beating well between each addition.
- Add vanilla, baking powder, baking soda, and sea salt. Stir until well combined.
- Stir in flour, zucchini, cocoa powder, coffee, 1 cup chocolate chips and nuts until well combined. Scrape sides and bottom of bowl as needed.
- 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.
- Bake loaves for 60-70 minutes until toothpick inserted into the center of each loaf comes out clean.
- Allow loaves to cool completely before slicing.
Nutrition Facts
Calories
406.17Fat
20.66 gSat. Fat
12.27 gCarbs
50.35 gFiber
5.64 gNet carbs
44.72 gSugar
27.24 gProtein
7.59 gSodium
246.34 mgCholesterol
32.64 mgThe nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.
©2015 Serena Bakes Simply From Scratch
30 comments
How can zucchini bread look to chocolaty and so moist? Amazing!
This is the best looking thing I've seen all day, Serena. Bravo to you and your oven!
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 :)
What a wonderful recipe - love that it uses coconut oil. Your Zucchini Bread looks simply divine!
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 :)
Just made this, wonderful recipe and a great way to use up my vast supply of courgettes!
What temperature do you bake this?
Hi Mia, 350 degrees! Sorry about that! Thanks, Serena
Looks fantastic! Do you suppose that yellow summer squash could be substituted?
I haven't tried it, but I think it would work just fine. It's so similar in texture. Thanks, Serena
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
Hi - what’s your suggested cooking time for muffins?
It will be about 25-35 minutes.
Does this cake freeze well? Thanks
Hi Lily, I haven't freeze it before but I have frozen the banana bread which is similar and does freeze really well. It should hold up well to being frozen. Thanks, Serena
I made four of these the other week and they freeze really well, I cut two into slices and froze for quick lunch box cake and the others are whole for gifts or for just eating straight away.
Has anybody made a 1/2 recipe for this for one loaf? I have a couple small zucchini I want to use up and this looks so delicious I want to start now! :)
Hi LQ! This recipe is easy to halve! It should work well! Thanks, Serena
I don’t drink coffee so is there a substitute for that? Do I even have to add it?
You could add hot water or milk. The coffee just helps intensify the chocolate.
I followed the directions exactly but all the chocolate chips migrated to the bottom of the loaves and the cake above was just ok. My husband, who's a huge chocolate and sweets man, gave it a thumbs down, so I won't be making this again. I'm rather sad because it was a great use of zucchini.
I’m wondering if this could be made into muffins? What would cooking temp and time be for that?
Same temp but it will be about 25-35 minutes.
what about the amount of one cup? how big are your cups?
Hi! It's a measuring cup! Here's some metric conversions if you aren't US based. https://www.myrecipes.com/how-to/metric-conversion-charts Thanks, Serena
This looks delicious! Do I need to squeeze out/dry the zucchini or just grate and toss it in?
Just grate and toss in!
Serena have you done anything with GF flours? I am wondering how the texture would change with your recipe.
A little bit but not with this recipe! I have had good luck when I have used them with the Bob's Red Mill Cup for Cup Flour in the Blue Bag! I hope that helps! -Serena
To try and make this a little healthier, I used a blend of coconut sugar with regular, almond flour with regular, baked for 60 minutes and it turned out picture perfect and DELICIOUS!!!
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