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Triple Chocolate Zucchini Bread

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Macheesmo
Updated Apr 25, 2017
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A great way to use extra zucchini. It's folded into a dense and sweet bread with three different kinds of chocolate.

More About This Recipe

  • If you live in an area where people have gardens, you will almost certainly have a neighbor or friend offer a metric ton of zucchini in the next few weeks. A guy can only eat so much zucchini, but it’s a shame to let it go to waste. Zucchini bread is a pretty tried and true way to use some of it in a really delicious way. For my triple chocolate zucchini bread, I pack in a lot of shredded zucchini and three different kinds of chocolate for a really dense and rich bread that can be either a breakfast or dessert! A thick slice of this bread is a great treat and a sweet way to use up some extra zucchini!

Triple Chocolate Zucchini Bread

  • Prep Time 15 min
  • Total 1 hr 30 min
  • Servings 1
  • Ingredients 13
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Ingredients

  • 1 1/3 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup dark chocolate chips

Instructions

  • Step 
    1
    Whisk together dry ingredients (flour, cocoa powder, salt, baking powder, and baking soda) in a bowl.
  • Step 
    2
    Whisk together sugar, vegetable oil, honey, eggs, and vanilla extract in a separate bowl.
  • Step 
    3
    Stir dry ingredients into wet ingredients.
  • Step 
    4
    Then fold in zucchini and chocolate chips.
  • Step 
    5
    Pour thick batter into a 9x5 loaf pan that has been lightly buttered and floured.
  • Step 
    6
    Bake bread at 350°F for 70-75 minutes until a tester comes out clean.
  • Step 
    7
    Let bread cool for 5 minutes in pan, then invert and carefully remove bread. Let cool for another 15-20 minutes before slicing.
  • Step 
    8
    To store, wrap tightly in plastic wrap and store in the fridge for up to a week.

Nutrition

No nutrition information available for this recipe
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