Double Chocolate Zucchini Bread

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.

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. 

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.

Add: 

• 2 teaspoons Pure Vanilla Extract
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1 1/2 teaspoons Salt 

Mix until well combined.

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

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American

Yield: 24

Author: Serena Bakes Simply From Scratch

Chocolate Zucchini Bread Recipe

Double Chocolate Zucchini Bread is super moist and the perfect use for garden zucchini from Serena Bakes Simply From Scratch.

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

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.

Nutrition Facts

Calories

406.17

Fat (grams)

20.66

Sat. Fat (grams)

12.27

Carbs (grams)

50.35

Fiber (grams)

5.64

Net carbs

44.72

Sugar (grams)

27.24

Protein (grams)

7.59

Sodium (milligrams)

246.34

Cholesterol (grams)

32.64

The 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.

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©2015 Serena Bakes Simply From Scratch

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