Chocolate Chocolate Chip Zucchini Bread Recipe
This double chocolate zucchini bread is super moist and so full of chocolate flavor that no one will ever know it’s packed with vegetables. It’s a fun and delicious way to use up all of the extra zucchini from your garden.
Servings: 12 people
Calories: 417kcal
Ingredients
- 3½ cups zucchini shredded and squeezed
- 2 cups sugar
- 3 large eggs
- 1/2 cup cocoa powder
- 1 cup butter melted
- 1 tablespoon lemon juice
- 3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground allspice
- 2 cups chocolate chips (plus 2 tablespoons to sprinkle over the top)
Instructions
- Preheat oven to 350 degrees F.
- Grease two 8" x 4" pans, or 6 mini loaf pans, and set aside.
- In a large mixing bowl, combine the shredded zucchini (squeezed of excess moisture), sugar, eggs, cocoa powder, melted butter, and lemon juice and mix well.
- In a separate mixing bowl, combine the flour, cinnamon, salt, baking powder, baking soda, and allspice and whisk together.
- Combine the flour mixture with the zucchini mixture and stir together with a rubber spatula, mixing just until combined. Add the chocolate chips and fold in.
- Divide the batter evenly between your prepared bread pans, then sprinkle a few extra chocolate chips on top of each loaf.
- Bake in a preheated 350 degree oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the internal temperature reaches 200 degrees F.
- Remove from the oven and cool on a wire rack for 20 minutes, then gently run a knife around the edges of the bread and tease the bread out of the pan. Enjoy!
Notes
Storing instructions: store in an airtight container at room temperature for up to 2 days, in the fridge for up to 1 week, or in the freezer for up to 3 months. To thaw, transfer to the fridge or room temperature overnight.
Make-ahead tips: you can make the batter a day in advance, divide the batter into the pans, and store it in the fridge overnight. When you are ready to bake, remove the pans from the fridge and let sit out at room temperature for at least 30 minutes while you preheat the oven.
For mini loaves, the baking time is approximately 35-40 minutes.
Nutrition
Calories: 417kcal | Carbohydrates: 62g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 87mg | Sodium: 456mg | Potassium: 188mg | Fiber: 1g | Sugar: 34g | Vitamin A: 623IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 2mg