This post has been sitting in my archives for nearly a month, and I won’t lie, I feel a little guilty that I’ve held out on you guys for so long. This double chocolate bread is not to be missed! If you are still up to your ears in zucchini (a problem I only wish I had), you’ll definitely want to add this recipe to your to-do list.
As for me, I needed a last minute dessert for the cookout we hosted for my mom’s birthday last month, and having seen this bread on Michelle’s blog just a few days earlier, it immediately came to mind. It seriously could not be easier to throw together – no mixer required, just one bowl and a whisk and you’re good to go! At most it probably took me 10 or 15 minutes to get it in the oven, and most of that time was spent grating the zucchini. My expectations were high, and the bread did not disappoint. It’s rich and intensely chocolate flavored – the zucchini keeps it moist and the chocolate chips add just the right amount of texture. I had some mascarpone cream cheese frosting which I pulled out to serve with this bread and the combo was amazing! That said, it’s definitely good enough to eat plain, no frosting required π
As you’re reading this, we are en route to Quebec, Canada (if you missed me saying it before, Shane is competing in the Ironman on Sunday). I can’t wait to check out the sights, eat lots of great food, and maybe brush up on my French a little bit! I’ve scheduled posts in advance so things will roll on as usual here and hopefully when I get back next week I can share a little about our trip with you!
Double Chocolate Zucchini Bread
from King Arthur Flour (originally seen on Brown Eyed Baker)
2 cups (12 oz) shredded, unpeeled zucchini
2 large eggs, at room temperature
1/3 cup (4 oz) honey
1/2 cup (3 1/2 oz) canola oil
1/2 cup (3 3/4 oz) packed light brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon espresso powder (optional)
1/3 cup (1 oz) Dutch-process cocoa powder
1 2/3 cups (7 1/8 oz) all-purpose flour
1 cup semisweet chocolate chips (I used minis)
Preheat oven to 350 F. Spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray.
Wrap the zucchini in a clean towel and gently squeeze to remove excess moisture. Set aside.
Whisk the eggs, honey, oil, brown sugar and vanilla together in a large bowl until well combined and smooth. Add the salt, baking soda, baking powder, espresso powder, cocoa powder, and flour, and whisk until just combined. Use a rubber spatula to fold in the zucchini and chocolate chips.
Transfer the batter to the prepared pan. Bake for 65-75 minutes, or until a thin knife inserted in the center of the loaf comes out clean.
Transfer the pan to a wire rack and allow the bread to cool for about 15 minutes, then turn the loaf out onto the rack and allow to cool completely before slicing.
I had my eye on this the first time I saw it, too. Yours looks delicious!
I cant believe you held out a month! That loaf looks PERFECT! I wonder if the zuke could be swapped out for bananas when it’s not zuke season…guess there’s only one way to find out…
It looks delicious! I love zucchini bread, it always taste suprisingly good. π I think I’ll use your recipe soon.
I love that this doesn’t require a mixer. Plus, I always have zucchini to use up!
Yum! I just made your chocolate chip zucchini muffins two nights ago! This sounds awesome for the leftovers. Love it!
What a gorgeous looking bread! I love the deep color of the chocolate. Thank you for sharing! I missed this on Michelle’s blog originally so I’m excited to try it.
This looks wonderful! I love hard dark it is. Yum! Have a nice trip to Canada!
We just made the same bread. I loved it!!
Yum! I love how this is so full of chocolate!
Yum! Anything that deep, dark, and chocolatey is right up my alley. Have fun in Canada! I hope Shane rocks the Ironman.
I’ve had my eye on chocolate zucchini bread all summer. I really need to make it while zucchini is still available in abundance. It’s a nice twist on a quick bread.
Hope you are having fun in Canada! Best of luck to Shane in the Ironman.
I’ve seen so many recipes including zucchini. I’m not sure if I like zucchini, but this bread looks so delicious I’m now thinking of trying it π
Have fun in Canada!
Omgoodness my Mom makes double chocolate zucchini
bread all the time; it’s my favorite!! I highly recommend an orange or lemon glaze; it changes it from amazing to out-of-this-world!!
love how deeply chocolaty this looks! have a great time in Canada!
Um, YUUUUUUUM! π
Looks delicious! I would so love to try some. I am sure it tastes great.
I think that is the darkest chocolate bread I’ve ever seen! I want some right now! Better make it while the zucchini is cheap, huh?
I hope y’all are enjoying your vacation!
It looks so moist and chocolatey! Yum!!
You are making me very much regret not stopping at the farmer’s market yesterday to pick up zucchini. This looks so rich!
This looks so beautiful and dense Tracey! I love sweet breads like this!
Your bread looks fabulous! Isn’t it incredibly delicious?! We loved it! I wish I could send you some zucchini π
I have made this many times. Here it is on my blog. It is the same recipe. I have experimented and you can substitute applesauce for oil, though the end result won’t look as pretty. You can easily substitute white whole wheat flour for AP flour. This works great as muffins to portion out and give as gifts.
http://whisktogether.wordpress.com/2012/04/30/chocolate-chocolate-chip-zucchini-bread/
This is gorgeous, and your photos are beautiful!! YUM. PINNED.
And here I thought just adding coconut was jazzing things up. You win! Now I want this instead.
This bread is at the top of my all time favorites among the desserts you’ ve shared…chocolatey, moist…and the addition of the mini chocolate chips takes it to a whole new level!
I am printing this and making it this afternoon. I remember seeing it on Brown Eyed Baker, but forgot about it. I have a giant zucchini that needs to get used very soon!
Made this today for brunch…loved it, posted it! Thanks so much!
I made this today and it looked wonderful. It was made for a friend so I will have to wait to see how it tastes. The only problem I had was my photography. I could not get a decent photo of that dark chocolate yumminess. Your photo looks amazing.
Just made this today with whole wheat flour I got from the farmer’s market. It result came out wonderful.
Looks absolutely deeevine! Question, can I use agave in place of the honey and cacao powder for the cocoa powder? Thank you, love your recipes!
@Maria – Agave in place of honey should be fine. As for the cacao powder, I’ve never worked with it, so I’m not sure. I’ve read conflicting things about whether raw cacao powder can be substituted for cocoa powder, and I just don’t have the experience to say for sure how it’ll work here. If you try, please let me know how it goes!