Yield: 1 loaf of bread - 12 slices
Chocolate Zucchini Bread Recipe
Chocolate chips and cocoa powder make this Double Chocolate Zucchini Bread so rich and delicious. Plus, it's secretly packed with hidden veggies! Moist and fudgy, it's a delicious way to get your greens without anyone suspecting a thing.
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour 20 minutes
Ingredients
- 1 tablespoon cinnamon sugar
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (not tightly packed)
- 2 cups all purpose flour
- 1/2 cup dark cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup buttermilk
- 1 1/4 cups mini chocolate chips, divided
Instructions
- Preheat the oven to 350 degrees. Spray a 9x5 bread pan with non-stick baking spray. Sprinkle the pan with cinnamon sugar. Tap the pan to coat everything. Dump out the remaining sugar.
- Mix the sugars and oil until it looks like wet sand. Add the egg and vanilla and beat again. Stir in the zucchini.
- Add the dry ingredients alternately with the buttermilk until everything has been mixed in.
- Stir in 1 cup mini chocolate chips and pour the batter into the prepared pan.
- Sprinkle the top of the batter with the remaining chips.
- Bake for 60-65 minutes, or until a toothpick inserted in the center comes out with a few crumbs sticking to it.
- Let cool in the pan for 10-15 minutes, and then flip out onto a plate. Flip the bread back over, so the chocolate on top does not get smashed.
- Let cool before slicing. Store in a tightly sealed container on the counter. Makes 1 loaf.
Notes
- Do not over mix the batter. Stir or mix everything just until combined. Once the dry ingredients have been incorporated, stop the mixer.
- Keep the zucchini bread from sticking to the bread pan by using a nonstick baking spray with flour in it.
- Sprinkle the greased bread pan with a little bit of cinnamon and sugar. It adds a little bit of crunch to the outside crust of the zucchini bread. Trust me, it's so good.
- Do not let the bread completely cool in the pan. Let the quick bread cool in the pan for 10-15 minutes, then flip it out onto a wire rack.
- Variations - Add shredded coconut, chopped nuts, or regular chocolate chips to the batter before baking. Milk, semi-sweet, or dark chocolate are all great.
- Check the zucchini bread when it gets close to being done. Insert a toothpick in the center. It should have moist crumbs on it, but not raw batter.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 297Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 16mgSodium: 253mgCarbohydrates: 47gFiber: 3gSugar: 27gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.