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Blog

Double Chocolate Zucchini Bread

Patricia Reitz

Double Chocolate Zucchini Bread - ButterYum

Don't you just love zucchini bread?   We certainly do.  Since it's prime zucchini season here in VA (and because I was given a gargantuan zucchini on steroids), I thought I'd share a week's worth of zucchini bread recipes in hopes of inspiring you to bake some zucchini bread for your friends and family. 

Today's recipe:  Double Chocolate Zucchini Bread.  To see other zucchini bread recipes from this series, click on the links below:

Feeling inspired yet?

Double Chocolate Zucchini Bread

makes one 8x4-inch loaf

Printable Recipe

Ingredients

  • 1 2/3 cups all purpose flour
  • 1/3 cup Dutch-processed cocoa, sifted
  • 1 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup dark brown sugar
  • 1/3 cup honey or agave nectar
  • 1/2 cup vegetable or canola oil
  • 2 cups shredded zucchini
  • 1 cup chocolate chips (plus 1/4 cup for garnish)

Directions

  1. Preheat oven to 350F.  
  2. Prepare an 8x4-inch loaf pan with a parchment sling (important so you don't get melted chocolate all over your hands and mar the appearance of the finished loaf when you remove it from the pan).  
  3. In a medium mixing bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt; set aside.
  4. In a separate large bowl, combine eggs, vanilla, sugar, honey, oil, zucchini, and 1 cup of chocolate chips, stirring until evenly combined.
  5. Stir in reserved dry ingredients and pour into prepared loaf pan.
  6. Sprinkle reserved 1/4 cup of chocolate chips evenly over batter.
  7. Bake in the center of the preheated oven 60-75 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool for 10-15 minutes before lifting bread out of loaf pan using the parchment sling.
  9. Cool completely before serving.  
  10. Refrigerate leftovers in an airtight container.  Serve at room temperature.

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