Double Chocolate Zucchini Bread

from ButterYum

makes one 8x4 loaf

Printable Recipe

Ingredients

• • 1 2/3 cups all purpose flour

  • 1/3 cup Dutch-processed cocoa, sifted

  • 1 teaspoon fine salt

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

  • 1/2 cup dark brown sugar

  • 1/3 cup honey or agave nectar

  • 1/2 cup vegetable or canola oil

  • 2 cups shredded zucchini

  • 1 cup chocolate chips (plus 1/4 cup for garnish)

Directions

• 1. Preheat oven to 350F.

  2. Prepare an 8x4-inch loaf pan with a parchment sling (important so you don't get melted chocolate all over your hands and mar the appearance of the finished loaf when you remove it from the pan).

  3. In a medium mixing bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt; set aside.

  4. In a separate large bowl, combine eggs, vanilla, sugar, honey, oil, zucchini, and 1 cup of chocolate chips, stirring until evenly combined.

  5. Stir in reserved dry ingredients and pour into prepared loaf pan.

  6. Sprinkle 1/4 cup reserved chocolate chips evenly over batter.

  7. Bake in the center of the preheated oven 60-75 minutes or until a toothpick inserted in the center comes out clean.

  8. Cool for 10-15 minutes before lifting bread out of loaf pan using the parchment sling.

  9. Cool completely before serving.

  10. Refrigerate leftovers in an airtight container. Serve at room temperature.