User's avatarJoey B

Chocolate Zucchini Bread

For the end-of-season harvest when zucchini keeps on giving, but you have had enough. Moist and full of chocolate.

Time1 hour
Yield2 loaves (you can 1/2 for a single loaf)
Recipe of Chocolate Zucchini Bread by Joey B

Ingredients

  • 3 cups flour
  • 1/4 cup unsweetened cocoa
  • 1 tbsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 2 cups sugar
  • 3 eggs
  • 2 tsp vanilla
  • 1 cup vegetable oil
  • 2 cups shredded zucchini
  • 1 cup semisweet chocolate chips
  • 1 cup chopped walnuts (optional)

Steps

  1. Shred Zucchini with a grater and set aside
  2. Combine dry ingredients and mix well
  3. In a separate bowl, combine sugar & eggs and beat gently. Then add in oil & vanilla to make a paste. Lastly, blend in the zucchini.
  4. Fold the liquid pulp into the flour mix and turn over with a spatula until blended. If choosing to add in nuts, do so now.
  5. Spoon into greased 9x5" bread pans. Add the chocolate chips last and cut into the  batter with a knife. I have found adding them into the batter in advance lets them sink to the bottom of the bread pan when baking, so it works best to add last and leave near the top of the loaf.
  6. Bake at 350° for 45-50 minutes. Do not overbake - hard to tell when it is burnt because of dark coloring. Cool before slicing.