Double Chocolate Zucchini Bread

This double chocolate zucchini bread contains both cocoa powder and half of a pound of chocolate chunks.... and two medium zucchinis. It's the perfect recipe for hiding your extra zucchini. 

Yes, it's zucchini season, that time of year when everyone has an overabundance. This is a great and tasty way to use some of that zucchini. If you look very closely, you can see evidence of the zucchini, but just don't tell the kids.

In fact, my cousin who grows amazing vegetables and fruits in her yard in the hills of eastern Los Angeles county gave me a good sized zucchini this year (along with some fabulous figs and heirloom tomatoes).  

The first time I made this bread several years ago I substituted it for a birthday cake for my son. He's not a big fan of cake, so I thought a slice of this bread with a dollop of whipped cream or ice cream might work instead. We could stick a candle in it and call it a cake. 

What I did not anticipate was how much the boys would love it. Seriously loved it. Especially with the ice cream. Just watching the oldest (age 9 at the time) enjoy his dessert was such a joy. He was in heaven. 

This bread reminds me of a large brownie. It is so moist from the zucchini, and will keep, wrapped, for a few days. 

Ingredients in this Zucchini Bread:

Zucchini: You will need 12 ounces of shredded, unpeeled, zucchini, which is about two medium-sized squash. Resist using the oversized zucchinis that your neighbor might share with you. It is drier, more tough, and has larger seeds than a smaller zucchini. One of the advantages of baking with zucchini is that it adds so much moisture. 

Semi-Sweet Chocolate Chips: I used half a pound of chocolate chips, plus all of the chocolate powdery-ness that was at the bottom of the bag once I dumped in all of the chips. 

Espresso Powder: You won't be able to taste the espresso. Instead, it will enhance the chocolate flavor in the bread. Store this ingredient in the freezer to keep it powdery. I used to keep it with lots of those silica gel packets in the jar until I realized keeping it in the freezer works much better. 

Unsweetened Cocoa Powder: I used Dutch process cocoa powder, but natural cocoa powder will work too. 

Flour: Unbleached all purpose flour. 

Sweeteners: You will use two sweeteners, both honey and dark brown sugar. 

Additional Ingredients: You will also need eggs, vanilla, salt, baking soda, and baking powder. 

To Make this Chocolate Zucchini Bread:

Making this quick bread is similar to the method for making muffins, only even easier. You only need one bowl!

First, you whisk together the eggs, honey, oil, sugar, and vanilla. When these ingredients are fully combined, add the salt, baking soda, baking powder, expresso powder, cocoa powder, and flour and mix with a rubber spatula. 

Next, stir in the shredded zucchini and chocolate chips and pour everything into a prepared loaf pan. 

Finally, bake the loaf for a little over an hour. Let it cool in the pan for about 15 minutes before turning it out onto a wire rack to continue cooling. 

Equipment You May Need: 

Loaf Pan: The first time I made this bread, I used a standard 8 1/2 inch by 4 1/2 inch loaf pan, which is wider across the top than at the base. It's the standard size for a one pound loaf of yeast bread. This time, I made it in a 9 inch by 4 inch Pullman loaf pan. The sides are straight at a 90 degree angle and the pan comes with a lid that is optional to use. Bread bakers often use these pans to make pain de mi... perfect for sandwiches. 

Either loaf pan works, but I was super happy with the look of the loaf baked in the Pullman pan. The loaf was slightly taller and didn't split at the top. 

Kitchen Scale: Besides the fact that you can measure flour more accurately, this recipe is the perfect example as to why using a kitchen scale is so fabulous. You know how much of a hassle it is to measure honey into a measuring cup and then scrape it into the rest of the ingredients? Instead, just pour it directly from the container into the mixing bowl, which sits on top of a scale, Keep an eye on the weight as you add more. Same with the brown sugar, vegetable oil, cocoa, flour, zucchini, and chocolate chips/chunks. That's seven measuring cups you don't have to wash. Have I sold you yet? Plus, it takes up very little room in your cabinet. 

This double chocolate zucchini bread is a wonderful way to use up your extra zucchini this season. It's also handy for sneaking vegetables into a sweet treat without anyone suspecting a thing. Just be careful to hide any evidence! 

Plus, the zucchini adds so much moisture to this bread. 

More Quick Breads You May Also Enjoy: 

Cheddar Bacon Chive Bread

Kalamata Olives and Oregano Bread

Banana Nutella Swirl Bread

Browned Butter Chocolate Chip Banana Bread

Orange and Rhubarb Loaves

Zucchini Olive Oil Bread

Quick and Easy Quick Bread Recipes

• Almond Chocolate Banana Bread from Creative Cynchronicity
• Cinnamon Raisin Quick Bread from That Recipe
• Cinnamon Swirl Banana Bread from Hezzi-D's Recipe Box
• Double Chocolate Zucchini Bread from Karen's Kitchen Stories
• Moist Grape Flour Banana Bread from A Kitchen Hoor's Adventures
• Pear Bread from Art of Natural Living

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Double Chocolate Zucchini Bread

Yield: 16

Author: Karen Kerr

Prep time: 15 MinCook time: 1 H & 10 MTotal time: 1 H & 25 M

This double chocolate zucchini bread contains both cocoa powder and half of a pound of chocolate chunks.... and two medium zucchinis. It's the perfect recipe for hiding your extra zucchini. 

Ingredients

• 2 large eggs
• 113 grams (1/3 cup) honey
• 99 grams (1/2 cup) vegetable oil
• 106 grams (1/2 cup) dark brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon espresso powder
• 28 grams (1/3 cup) Dutch process or natural unsweetened cocoa
• 200 grams (1 2/3 cups) unbleached all-purpose flour
• about 300 grams (2 cups) shredded unpeeled zucchini, about 2 medium zucchini
• 226 grams (8 ounces / about 1 1/4 cups) semi-sweet chocolate chips or chunks.

Instructions

1. Heat the oven to 350 degrees F with a rack in the middle of the oven.
2. Spray an 81/2 inch by 6 1/2 inch bread pan or 4 inch by 9 inch Pullman pan (see notes in post) with spray oil. Line the pan with parchment paper with some of the edges hanging over and spray the paper with spray oil.
3. In large bowl, whisk the eggs, honey, oil, brown sugar, and vanilla until smooth.
4. Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, and stir with a rubber spatula until smooth.
5. Add the chocolate chips/chunks and the shredded zucchini and stir until fully combined. You will have a fairly wet batter.
6. Pour the batter into the pan, place it in the center of the oven, and bake for 65 to 75 minutes. Mine took 65 minutes. A toothpick inserted should come out clean except for some melted chocolate chip if you happen to hit one.
7. Cool in the pan on a wire rack for 15 minutes.
8. Turn out of the pan and place it on the rack to cool completely.

Nutrition Facts

Calories

246

Fat (grams)

13 g

Sat. Fat (grams)

4 g

Carbs (grams)

31 g

Fiber (grams)

2 g

Net carbs

29 g

Sugar (grams)

18 g

Protein (grams)

4 g

Cholesterol (grams)

24 mg

https://www.karenskitchenstories.com/2013/09/double-chocolate-zucchini-bread.html

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Recipe adapted from King Arthur Baking