Is chocolate zucchini bread healthy?

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 or had a ton of sugar. 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 zucchini bread. It's your call whether this recipe is u0022healthyu0022 or not, but I feel pretty good about it.

How do I store this bread?

I put mine in a big ziploc bag that is only zipped shut most of the way. I leave a little open because this bread gets too moist if it's stored in an airtight container. Sometimes I store it right on a cutting board and cover the bread loosely with plastic wrap.

How long is this bread good for?

If stored on the counter top it's good for 2-3 days. It lasts 4-5 if stored in the fridge. You can also wrap this bread tightly in saran wrap and foil once it's completely cool and pop it in the freezer for up to 6 months. Thaw at room temperature.

Death by Chocolate Zucchini Bread

Name: Ultimate Chocolate Zucchini Bread
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
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 Chocolate Chips

Description

This double chocolate quick bread not only uses up that extra garden zucchini, it's made with half the sugar other recipes call for and without canola oil for a healthier loaf. It only takes 10 minutes and one bowl to mix up, from scratch, a loaf of this moist bread. You can even make muffins instead!

Ingredients

Units Scale

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 Chocolate Chips

Instructions

Preheat the oven to 350 degrees.
Spray a loaf pan with non-stick cooking spray or line it with parchment paper.
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.
Grate the zucchini.
Fold in the shredded zucchini and chocolate chips.
Spread the batter into the loaf pan.
Bake at 350 degrees for 45-50 minutes. A toothpick should come out with moist crumbs on it.
Let cool 20 minutes before turning out onto a cooling rack.
Cool completely, slice and enjoy!

Notes

Please note this is a very thick batter. That's how it's supposed to be. Don't add more liquid.
Cocoa - Most brands are fine however, I DO NOT recommend using Hershey's brand cocoa because to me it has a bitter, throw up taste. That's because some companies such as Hershey's puts its milk through a process called controlled lipolysis. This breaks down the fatty acids in the milk and produces butyric acid - the chemical that gives vomit its very distinctive smell and acrid taste. So ya...that's a pass for me.
Chocolate Chips - Both milk chocolate and semi-sweet chocolate chips work fine. Even mini chocolate chips are fine. It really comes down to whether you want more of a dark chocolate taste to your zucchini bread or not.
Dark Chocolate Variation - Use special dark chocolate chips and dark chocolate or black cocoa powder in place of regular chocolate chips and cocoa powder.

Keywords: death by chocolate zucchini bread, double chocolate zucchini bread, chocolate zucchini loaf