Double Chocolate Zucchini Bread

If you’re anything like me and wondering what to do with all of that zucchini from your garden, look no further! This recipe for zucchini bread is packed with 4 whole cups of freshly grated zucchini! But you won’t know there’s that much zucchini packed in this bread by looking at it. The finely shredded zucchini just melts into the bread while it bakes, leaving not a trace of zucchini to be found. So go ahead and trick your kids into thinking they are getting a piece of rich chocolate bread…it will be our little secret! 😉

One Year Ago: Coconut Lime Sugar Cookies 

Two Years Ago: Chocolate Chip Muffins         

Double Chocolate Zucchini Bread

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Ingredients:

  • 4 cups shredded zucchini (leave the skin on and use the small holes of the grater)
  • 2 ½ cups all purpose flour
  • 1/2 cup natural unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1 ½ cups granulated white sugar
  • 2 large eggs
  • 3/4 cup unsalted butter (12 tablespoons or 1 ½ sticks), melted
  • 1/2 teaspoon espresso powder
  • 2 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips

Directions:

  1. Preheat the oven to 350 degrees F. Grease bottom and sides of two 9 x 5-inch loaf pans; dust with flour, tapping out excess.
  2. Place the freshly grated zucchini in a fine mesh strainer over a bowl to drain excess liquid  while you prepare the rest of the ingredients.
  3. In a medium bowl, whisk together the flour, cocoa, baking soda, salt, cinnamon and allspice; set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar and eggs until smooth, about a minute. Add the melted butter, espresso powder and vanilla extract and beat until smooth, about 30 seconds. With a rubber spatula, fold in the shredded zucchini. Add the flour to the zucchini mixture in 3 additions, stirring until just combined after each addition. Fold in chocolate chips.
  5. Divide the batter between the two prepared loaf pans, smoothing the top. Bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 5 minutes before removing loaf to a wire rack to cool completely.

Yields: 2 loaves
Prep Time: 15 minutes
Bake Time: 50 minutes

Source: adapted from Simply Recipes

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23 Responses to Double Chocolate Zucchini Bread

  1. colleen says:

    Haha, great minds! I made chocolate zucchini bread this weekend too. 🙂 Yummy!

  2. Karen says:

    What a delicious way to get kids and adults to eat their veggies.

  3. zucchini bread looks wonderful

  4. Angie Walker says:

    I really think you should look for a taste-test app for your blog. I would use it daily!!! This looks great, and I already have it pinned.

  5. I made chocolate zucchini cake today for the first time. It was my first time making zucchini anything! I\’m not a fan of vegetables. At all. I\’m sure this is fantastic. Looks great!

  6. That looks like what I need to be making this week. I saw some beautiful zucchini at the Farmer’s Market and I have some great chocolate at home. I’ll be adding that pat of butter to mine too. Gorgeous yummy pics.

  7. I unfortunately don’t have a garden full of zucchini, but I might have to just go buy some to make this!

  8. simplydelish says:

    I have nominated your great blog for the Beautiful Blogger Award. If you are interested in participating the instructions are at this link:

    http://simply-delicious.org/2012/08/13/beautiful-blogger-award/

  9. ChgoJohn says:

    I’ve got a behemoth zucchini in my fridge, a gift, that I’ve been waiting for just the right recipe to try. I just found it. Thanks, Christina.

  10. You are making me really miss my zucchini surplus. No garden at the moment. I may have to break down and buy some too…(shudder) 🙂

  11. Thank you! I’ve been looking for a great zucchini bread recipe! 😀

  12. Jody Thompson says:

    Once again a fabulous recipe. Bravo!

  13. Cally says:

    Received this blog today and with friend’s overflow of summer squash made this cake. It was DELICIOUS! Wouldn’t change a thing.

  14. Roni says:

    This looks fantastic. can’t wait to try it! Is there something I could substitute for the espresso powder, or do you think it would still turn out great if I just leave it out? Thank you!

    • Christina says:

      Roni,
      You can just leave the espresso powder out if you don’t have any…it will still be delicious! If you give it a try I would love to hear how it turns out for you! 🙂

  15. Annie McPhee says:

    I made this today, and had bought Hershey’s Dark Cocoa powder for the first time. I used the dark cocoa powder and dark chocolate chips. It was so yummy. The only other change that I made was to use apple sauce instead of the melted butter since I have a cholesterol issue. Great recipe, I will use this again and again.

  16. iamahoneybee says:

    I can get zucchini at like 6 for $1 or so. this would be perfect use for all the ones I am always grabbing up at the market in Boston.

  17. This was moist and chocolatey!! I loved it!! After I convinced the kids that they would NOT taste any zucchini, they loved it, too!! I was in a time crunch, so I made them in the muffin pan with liners instead, cut down my baking time and they were great!

  18. Sandy Hill says:

    Christina, now I know why my mom told me to read the directions one or two times if not more so that I know what I am doing. LOL! but even though I kind of did things not quite in chronological order, that was really good! I had some at the pathology lab, though (thanks for sending it with your sweet hubby) and yours is the BEST, hands down! LOL Thanks for sharing all your recipes with us. Sandy Hill

    • Christina says:

      I can’t say that I have never misread a recipe before! It usually happens when I am in a hurry and don’t read the directions all the way through first. I am so glad to hear that you enjoyed the bread Sandy! 🙂

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