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Double Chocolate Zucchini Bread

Published: in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Double Chocolate Zucchini Bread  Recipe Double Chocolate Zucchini Bread  Recipe

Moist, dense, and super chocolate-y, no one will ever guess there's zucchini in this bread. What a great way to use up some of your excess harvest!

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At a glance

Prep
Bake
Total
Yield
one 8 1/2" x 4 1/2" loaf
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. Preheat the oven to 350°F; lightly grease an 8 1/2" x 4 1/2" loaf pan.
  2. In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
  3. Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.
  4. Stir in the zucchini and chocolate chips.
  5. Pour the batter into the prepared pan.
  6. Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).
  7. Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
  8. Cool completely before slicing; store well-wrapped, at room temperature.
  9. Yield: one 8 1/2" x 4 1/2" loaf.

Nutrition Information

  • Serving Size 1 slice
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 220
  • Calories from Fat 90
  • Total Fat 11g
  • Saturated Fat 3g
  • Trans Fat 0g
  • Cholesterol 25mg
  • Sodium 220mg
  • Total Carbohydrate 30g
  • Dietary Fiber 2g
  • Sugars 18g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.