Double Chocolate 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
- 3 ½ cups Zucchini shredded and squeezed
- 2 cups Sugar
- 3 large Eggs
- ½ cup Cocoa Powder
- 1 cup Butter melted
- 1 tablespoon Lemon Juice
- 3 cups All-Purpose Flour
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Salt
- ½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Ground Allspice
- 2 cups Chocolate Chips plus a few extra to sprinkle on top
Instructions
- Preheat oven to 350 degrees.
- 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, 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 chocolate chips and mix again.
- Divide the batter evenly between your prepared bread pans, then sprinkle a few extra chocolate chips on top of each loaf (optional).
- Bake in a preheated 350 degree oven for 50-60 minutes (mini loaves for 35-40 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!
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