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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.
Tips from our bakers
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Reviews
I'm making this for the 2nd time today. First time I baked them as muffins and they were fantastic. This time i'm trying the loaf pan to see how that comes out and I always increase the amount of espresso since I love coffee. Thanks KA!
Delicious! We normally do not like zucchini bread recipes because they tend to be quite moist and soggy. Typically, baking at high altitude is a real challenge. We live in Colorado Springs, Colorado, at an altitude of 6,900 feet. I decided to make the recipe for the first time without any high altitude adjustments. I used KA's Triple Cocoa Blend, KA's Unbleached Flour, & Ghirardelli chocolate chips. The only change I made was to increase the espresso powder to 1 teaspoon & increase the oven temperature to 365 degrees. The texture was perfect & the bread was oh so tasty! I highly recommend this recipe & thank King Arthur bakers for their discovery!!
This is delicious! Tastes like chocolate cake. You could put frosting on this and serve at a kid's party and they'd never know they just ate veggies. I used King Arthur gluten free measure for measure flour. Made muffins instead of a loaf. Baked 22 mins.
I've made this recipe a few times exactly as written and it comes out perfectly! I live in the Denver area and no alterations are necessary for high altitude of 5400 ft. Even my zucchini hating coworkers loved this bread! Recipe is definitely a keeper!
Oh my, SO good! I doubled the recipe and used 1/2 cup of oil and 1/2 cup of low fat Greek yogurt. I also switched out some of the white flour for some whole wheat flour and ground flax seed. Doubling the recipe would use 4 eggs. I used 3 eggs and a ground flax seed substitute for the 4th egg. I didn't have espresso coffee so I dissolved 1.5 teapoons of instant coffee in hot water and used that instead. The breads are AMAZING!
Tried this recipe yesterday and it came out perfect. The only changes I did was substitue espresso powder for cinnamon powder and I baked in a mini loaf pan. So I got a total of four mini loaves. Definitely a keeper and will be made again.
I made 12 muffins instead! Delicious flavor despite not adding the espresso (which I might have preferred but the children usually do not). Made this side by side with a non chocolate/non KAF recipe that was mostly cinnamon flavored and the chocolate version definitely sold with a houseful of children ages 5-17. My husband, who is pretty picky with chocolate cake, even gave it a thumbs up. Overall, great recipe! Thanks!
We've made this recipe for a few years. It is one of my favorite ones for zucchini.
Zucchini has taken over our garden and kitchen! On my continuous hunt for new recipes to use it up, I found this one. It is a very moist and chocolatey loaf, which everyone enjoyed. I dusted the top with some powdered sugar. It does not rise very much, so the loaf itself is a little short. I baked the second loaf in a slightly smaller pan and it made a taller loaf which I think makes a better presentation. I used mini semi sweet chocolate chips so that they would not sink to the bottom of the loaf. I added a touch of cinnamon to the second loaf instead of coffee. Wonderful flavor and aroma. Will be making this again....and again....until the zucchini is all used up!
This bread is delicious! It is so rich and chocolatey. It's very moist. I will definitely make this again!
