Double Chocolate Zucchini Bread
Total Time
1 hr 30 mins
Prep Time
15 mins
Cook Time
1 hr 5 mins
Rating
4.23 out of 5 stars
(9)
Ingredients
12 servings
- 1 ⅔ cups (208.33 g) all-purpose flour
- ⅓ cup (28.67 g) Dutch-process cocoa powder
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 eggs
- ½ cup (109 ml) vegetable oil
- ½ cup (110 g) light brown sugar
- ⅓ cup (113 ml) honey
- 1 teaspoon vanilla extract
- 2 cups (248 g) shredded zucchini
- 1 cup (180 g) semisweet chocolate chips
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Preparation
Step 1
Preheat oven to 350 degrees F. Grease and flour an 8x4-inch loaf pan; set aside.
Step 2
In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda; set aside.
Step 3
In a large bowl, whisk together the eggs, vegetable oil, brown sugar, honey, and vanilla extract. Add the flour mixture to the wet ingredients and use a rubber spatula to gently fold the batter together until almost no flour remains. Stir in the zucchini and chocolate chips, ensuring they are evenly distributed.
Step 4
Pour the batter into the prepared loaf pan and bake for 65 to 75 minutes, or until a toothpick (or thin knife) inserted into the center comes out with just a few moist crumbs attached. Allow to cool in the pan for 15 minutes, then turn out onto a cooling rack to cool completely before slicing. Store leftovers at room temperature, tightly wrapped in plastic wrap.
Step 5
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Chef's notes
Nutritional values are based on one serving.
Can be served as a dessert with vanilla ice cream or as a breakfast option.
