Double Chocolate Zucchini Bread

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.

Double Chocolate Zucchini Bread

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 πŸ™‚

Double Chocolate Zucchini Bread

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.

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