Dense, moist and deeply chocolaty with twice the amount of zucchini as regular zucchini bread. Get your chocolate fix with death by chocolate zucchini bread.
It’s nearly that time of year when the zucchini invasion will be upon us. It seems like you pick one zucchini and three more appear in it’s place overnight! You probably will cook it in every way possible. You’ll bake it. You’ll fry it. You’ll try to sneak it into other food dishes just to try to keep up with your garden’s production. You may have even sneak out under the cover of darkness and leave bags of zucchini on random people’s doorsteps because you know that if you present one more loaf of zucchini bread to your family, there is going to be a mutiny. Well, never fear, today’s recipe will fool them all. This chocolate zucchini bread has twice the amount of zucchini in it that a regular loaf of zucchini bread and they will never know it. Insert evil cackle here.
Death by chocolate zucchini bread is so dense, moist and deeply chocolaty that it will shock you that it’s a zucchini bread. Aside from the chocolate chips, there is not anymore sugar in this zucchini bread than there is in a regular one. I have tried a lot of chocolate zucchini breads and for the most part they were either not chocolaty enough or they were too dry. So I decided it was necessary to come up with a recipe of my own.
This is a simple recipe. Whisk together the melted butter, eggs, sugar, vanilla, and cocoa powder. Stir in the baking powder, baking soda, salt and flour.
Fold in the zucchini and mini chocolate chips. I like the mini chocolate chips better than regular ones for this bread because it gives a better chocolate distribution.
Spread the batter in a bread pan that has been sprayed with non-stick cooking spray and bake at 350 degrees for 45 to 50 minutes. A toothpick should not come out clean. There should be moist, crumbs on it. I let my bread cool for 10 minutes before I turned it out onto a cooling rack. This bread slices much nicer when it is cool, but I can’t resist a warm piece myself so that one is totally your call. Enjoy!
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Description
Dense, moist and deeply chocolaty with twice the amount of zucchini as regular zucchini bread. Get your chocolate fix with death by chocolate zucchini bread.
Ingredients
- 1/2 Cup Melted Butter
- 1 Cup Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 3/4 Cup Cocoa Powder
- 1 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 Cup Flour
- 2 Cups grated Zucchini
- 1 Cup Mini Chocolate Chips
Instructions
- Preheat the oven to 350 degrees. Spray a loaf pan with non-stick cooking spray. In a medium bowl, whisk together the melted butter, sugar, eggs, vanilla and cocoa powder. Stir in the baking soda, baking powder, salt and flour. Fold in the grated zucchini and mini chocolate chips.
- Spread the batter into the loaf pan and bake at 350 degrees for 45-50 minutes. A toothpick should come out with moist crumbs on it.
- Let cool 10 minutes before turning out onto a cooling rack. Cool completely, slice and enjoy!
Keywords: zucchini bread, quick bread, chocolate zucchini
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Mindy says
I made this and my kids gobbled it up! My daughter even asked me where I got the recipe! We’re all loving it-thank you Mindee!!
mindeescookingobsession says
You’re welcome!
Pat says
Made this last night and brought it to work. Everyone loved it, it went fast!!
mindeescookingobsession says
Awesome! Thanks so much!
Jennifer says
This is my new fav recipe with all of my garden zucchini. I usually dont add the chocolate chips and use a whole grain flour. I love the fact its not overly sweet. Ive made with a few variations. Ive added a tsp of cinnamon, Ive made with gluten free flour, Ive also added a marshmallows on top.
Thank you for the recipe.
mindeescookingobsession says
You are very welcome! Glad you are enjoying it!
Jill says
Hi, may I know if I can use a bundt pan for this recipe ? Usually, only dense recipes do well in a bundt pan. Many thanks
mindeescookingobsession says
Yes you should be able to. It wouldn’t rise to fill the bundt pan but would cook fine.