Double Chocolate Zucchini Bread Recipe
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5.0
21 reviews
Excellent
Double Chocolate Zucchini Bread Recipe
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This easy Chocolate Zucchini Bread recipe is a delicious way to use up an abundance of zucchini, with its rich chocolate flavor and a moist, tender crumb! This easy recipe is perfect for breakfast, a snack, or even dessert, and will have you coming back for more!
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Ingredients
- 4 ounces unsweetened chocolate chopped
- 3 cups zucchini grated
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- 4 large eggs
- ¾ cup granulated sugar + 2 teaspoons, divided
- ¾ cup brown sugar
- ¾ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Prepare two 8x4-inch bread pans by lining them with a parchment paper sling or greasing and flouring the bottom and sides of the pans.
- Melt the chopped unsweetened chocolate by placing it in a small microwave-safe bowl and melting it in short 20 second bursts in the microwave, stirring between each burst of heat. It should only take about 1 minute to 1 minute 20 seconds to completely melt the chocolate. Set aside.
- Wash and grate the zucchini, leaving the skin on. Because zucchini can vary greatly in size, you may need two small zucchini or one large zucchini or only part of a gigantic zucchini. If you have way too much zucchini to deal with, you can always grate it and freeze in 2 cup amounts in freezer-safe ziploc bags for future use. Set grated zucchini aside.
- Whisk together the flour, salt, baking soda, baking powder, and cinnamon in a medium bowl and set aside.
- In a large mixing bowl, beat the eggs for 1 minute, then add the granulated sugar, reserving 2 teaspoons for topping the bread, along with the brown sugar, oil, melted chocolate, and vanilla and beat well until totally combined. Stir in the zucchini.
- Mix in the dry ingredients just until combined, then stir in the chocolate chips and pour the batter evenly into the two prepared bread pans. Sprinkle 1 teaspoon of granulated sugar over the top of each loaf before baking. Alternatively, you could sprinkle a handful of chocolate chips over the loaves before baking, but I like the bit of crunch the sugar gives.
- Bake for 45-55 minutes, until a cake tester or toothpick inserted into the center of each loaf comes out clean. Cool completely in the pan before removing and slicing.
Equipments used:
Notes
- You can sub lowfat Greek yogurt for up to half of the oil if you would like. You can also replace the melted, unsweetened chocolate with 1 cup of cocoa powder, if you would like. Bread keeps well for up to 5 days, but can also be frozen for up to 3 months. Just thaw overnight in the fridge and then allow to come to room temperature before serving.
- Store: Wrap the bread tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh for up to 5 days.
- Freeze: For longer storage, wrap individual slices or whole loaves in aluminum foil, then place them in a freezer-safe bag. The bread can be frozen for up to 3 months.
Nutrition Information
Show Details
Calories
291kcal
(15%)
Carbohydrates
50g
(17%)
Protein
4g
(8%)
Saturated Fat
4g
(20%)
Cholesterol
42mg
(14%)
Sodium
245mg
(10%)
Fiber
2g
(8%)
Sugar
35g
(70%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 42mg | 14% |
| Sodium | 245mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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