Double Chocolate Zucchini Bread

20 Jul

Double Chocolate Zucchini Bread

I’m not sure if this is a bread or a cake. It’s in a loaf pan, so most folks would call it a bread. But it tastes like cake. A lot. Overall this was pretty good, but I wouldn’t say that I absolutely loved it. Next time, I will try substituting the honey for about 1/2 cup sugar (like I saw in a few other recipes). It may also be worth experimenting with adding about 1/2-1 tsp of cinnamon and 1/2 tsp of instant coffee or espresso powder.


1 & 2/3 cups all-purpose flour
1/3 cup Dutch-process cocoa powder
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
2 eggs
½ cup vegetable oil
½ cup light brown sugar
1/3 cup honey
1 teaspoon vanilla extract
2 cups shredded zucchini
1 cup semisweet chocolate chips


1. Preheat oven to 350 degrees F. Grease an 8×4-inch loaf pan; set aside.

2. In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder and baking soda.

3. In a large bowl, whisk together the eggs, vegetable oil, brown sugar, honey and vanilla extract. Add the flour mixture to the wet ingredients and mix the batter together until almost no flour remains. Stir in the zucchini and chocolate chips, ensuring they are evenly distributed.

4. Pour the batter into the prepared loaf pan and bake for 65 to 75 minutes, or until a toothpick  inserted into the center comes out with just a few moist crumbs attached. Allow to cool in the pan for 15 minutes, then turn out onto a cooling rack to cool completely before slicing. Store leftovers at room temperature, tightly wrapped in plastic wrap.

Recipe adapted from Brown Eyed Baker



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