Double Chocolate Zucchini Bread
Patricia @ 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.
Feeling inspired yet?
Items used to make this recipe:
(affiliate links)
professional loaf pan https://amzn.to/3o5wjzw
the best vanilla extract https://amzn.to/2OOUaAj
valrhona cocoa powder https://amzn.to/2OdrsIa
guittard chocolate chips https://amzn.to/3rURKUT
parchment paper https://amzn.to/3o6B7Vf
Double Chocolate Zucchini Bread
makes one 8x4-inch loaf
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
Preheat oven to 350F.
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).
In a medium mixing bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt; set aside.
In a separate large bowl, combine eggs, vanilla, sugar, honey, oil, zucchini, and 1 cup of chocolate chips, stirring until evenly combined.
Stir in reserved dry ingredients and pour into prepared loaf pan.
Sprinkle reserved 1/4 cup of chocolate chips evenly over batter.
Bake in the center of the preheated oven 60-75 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10-15 minutes before lifting bread out of loaf pan using the parchment sling.
Cool completely before serving.
Refrigerate leftovers in an airtight container. Serve at room temperature.