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zucchini bread with double chocolate
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5 from 3 votes

Zucchini Bread with Double Chocolate

Zucchini Bread with Double Chocolate: There is a lot of chocolate goodness with both chocolate chips and cocoa powder added to zucchini bread. The decadent double chocolate is so good, you might even forget it has zucchini.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Bread, Breakfast, Snack
Cuisine: American
Keyword: chocolate zucchini bread, easy zucchini bread recipe, zucchini bread recipe
Servings: 12 slices
Calories: 291kcal

Equipment

  • 9 X 5 loaf pan

Ingredients

  • 2 large eggs
  • ¼ cup maple syrup (59 ml)
  • ½ cup vegetable oil (118ml)
  • cup packed brown sugar (142g)
  • 1 tsp Vanilla extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp sea salt
  • ½ tsp espresso powder(optional)
  • ¼ cup unsweetened cocoa (21g)
  • cup chocolate chips (255g)
  • cups shredded zucchini (240g)
  • cups all-purpose flour (180g)

Instructions

  • Preheat oven to 350°F
  • Prepare the loaf pan by spraying it with non-stick spray and then lining the long sides and bottom with parchment paper. The parchment paper forms a sling. spray again. This ensures the baked loaf will be easy to remove from the baking pan and the parchment.
  • Mix together the eggs, vegetable oil, brown sugar, and vanilla and maple syrup
  • Mix together in a separate bowl the flour, baking powder, baking soda, salt, espresso powder, and unsweetened cocoa
  • Add the flour mixture to the liquid mixture and gently stir to mix in. Do not overmix. There will be some lumps.
  • Gently fold in the shredded zucchini and chocolate chips. Pour into the prepared loaf pan.
  • Bake in preheated oven for 55 - 60 minutes or until the center is set and a toothpick comes out clean. Remove from the oven when done and cool for 30 minutes before removing from the pan. To remove from the pan. Run a knife along the ends and lift out of the pan using the parchment sling to lift it out of the pan.

Video

Notes

To Freeze:  Wrap in plastic wrap and freeze for up to 4 months.  Defrost at room temperature.
Put the batter into a muffin tin.  Fill each muffin cup 2/3 of the way full.  Bake for 18 - 20 minutes until a toothpick comes out clean.  Makes about 12 muffins.  

Nutrition

Serving: 1slice | Calories: 291kcal | Carbohydrates: 40g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 30mg | Sodium: 272mg | Potassium: 128mg | Fiber: 1g | Sugar: 25g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg