Double Chocolate Zucchini Bread

Words can’t describe just how good this double chocolate zucchini bread is. This is probably one of my favourite things ever.  I’d seen variations of zucchini bread and cakes floating around the blogosphere for a while, but had always been skeptical about the idea of sticking a zucchini into batter of any sort. I’m so happy I finally mustered up the courage to bake this bread because seriously, this is really good.

I originally wanted to trick my housemate into trying a slice and seeing if he would notice that there was a vegetable incorporated into the bread (let’s just say he’s not the biggest fan of vegetables), but unfortunately he walked in to the kitchen right as I was shredding the zucchinis. I was a bit surprised that he then went on to willingly try a slice fresh out of the oven, but I think he was as blown away as I was. We both happily had a big slice of this chocolate bread every day for snack for a week straight. That’s how good it is!
The zucchinis help to keep this bread really moist, and the cocoa powder and chocolate chips really add that irresistible chocolate-y goodness. I already am planning to buy a zucchini just so I can make this bread again, asap!

Double Chocolate Zucchini Bread

2 cups shredded, unpeeled zucchini
2 large eggs, at room temperature
1/3 cup honey
1/2 cup canola oil
1/2 cup packed light 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 Dutch-process cocoa powder
1 2/3 cups all-purpose flour
1 cup semisweet chocolate chips

Preheat oven to 350 F. Spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray.

Wrap the zucchini in a clean towel and gently squeeze to remove excess moisture. Set aside.

Whisk the eggs, honey, oil, brown sugar and vanilla together in a large bowl until well combined and smooth. Add the salt, baking soda, baking powder, espresso powder, cocoa powder, and flour, and whisk until just combined. Use a rubber spatula to fold in the zucchini and chocolate chips.

Transfer the batter to the prepared pan. Bake for 65-75 minutes, or until a thin knife inserted in the center of the loaf comes out clean.

Transfer the pan to a wire rack and allow the bread to cool for about 15 minutes, then turn the loaf out onto the rack and allow to cool completely before slicing.

Tracey’s Culinary Adventures, from King Arthur Flour (originally seen on Brown Eyed Baker)

Leave a comment


  1. I just made zucchini bread and will be posting it by the end of the week, but mine sadly lacked chocolate. That looks delicious!

  2. This looks amazing! I am going to try to make this for my easter brunch this weekend- thanks for linking it in today’s muffin post!

  1. Blueberry Zucchini Muffins | The Little Spork

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