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Double Chocolate Zucchini Bread
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!
Ingredients
- 2 large eggs
- 1/3 cup honey
- 1/2 cup vegetable oil
- 1/2 cup 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 King Arthur Triple Cocoa Blend or Dutch-process cocoa
- 1 2/3 cups King Arthur Unbleached All-Purpose Flour
- 2 cups shredded, unpeeled zucchini, gently pressed
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F; lightly grease an 8 1/2" x 4 1/2" loaf pan.
- In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
- Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.
- Stir in the zucchini and chocolate chips.
- Pour the batter into the prepared pan.
- 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).
- 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.
- Cool completely before slicing; store well-wrapped, at room temperature.
- 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.
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Reviews
Love, love this recipe. Very moist and flavorful! I doubled the recipe and used mini loaf pans -6 pans. I need to make this as a gluten free version. Can I just substitute the KA GF flour with no other changes?Absolutely! Just use our Gluten-Free Measure for Measure Flour and you'll be good to go with no other substitutions needed. Happy GF baking! Annabelle@KAF
Super moist and easy to make. The zucchini is barely discernible. I doubled the recipe and cooked it for about 10 minutes longer because I didn't want the center to be soggy. No problem with the chocolate chips sinking. Overall easy and tasty.
Best zucchini bread EVER! The loaf is a little short and dense but very moist and decadent. I love that it is not overly sweet and the addition of espresso is inspired. Next time I will double and make two loaves.
This is a very good recipe. The resulting texture is superb. Its super chocolatey without being too sweet, which I greatly appreciate. I made it twice and both times it got devoured by friends, family and coworkers. I have made zuchinni cake, but this is even better.
This recipe tuned out awesome, moist and very chocolatey. It had more of a cake texture than an ordinary quick bread. The only thing I will do differently next time will be to coat the chocolate chips with a little cocoa powder so they don't sink in the batter. I had about half a dozen chips end up in the bottom of the pan that burned a little.
Just made this bread--delicious, especially when consumed with a cup of coffee (as is anything made with chocolate!). I didn't change much in terms of ingredients. Grated zucchini so fine that you can't see it in the finished product, but I believe it helped make the bread very moist, as did the large amount of chocolate, though I did squeeze out most of the liquid in the zucchini before incorporating it in the batter. I used semi-sweet organic chips, plus some chopped chocolate from Trader Joe's. I also put some chips on top. It made 12 muffins and a mini-loaf. The muffins took about 35 minutes; the loaf about 50.
I make this bread for all my special occasions! It's become a staple. So delicious and easy to make. The Zucchini flavor is subtle enough that no one will notice it's in there.
This is a great way to subdue zucchini's hostile take-over of your kitchen surfaces midsummer. A fresh take on an old favorite. I converted mine to an 8" round pan and added frosting to make a cake. Baked it in my convection oven for 25-30 minutes at the 350 degree setting. Turned out moist and spongy. My only thought for next time would be a slight decrease in the brown sugar because the chocolate chips add a delightful sweetness and because I frosted it. Very nice treat.
This is one of the best recipes for chocolate zucchini bread. I like the use of honey and 1/2 cup brown sugar. Tastes great and very moist. It's a must try for yourself recipe. Yummmmny
I did it gluten free and with xanthum gum and a little extra baking powder. Came out great. Just know you have to squeeze some liquid out of the squash and you have to bake it longer- 5-10 min.
