Moist, flavorful zucchini bread with a chocolate twist: dark cocoa in the batter, and chocolate chips studded throughout. It makes the perfect afternoon snack whenever you’re in need of a chocolate fix.
Double Chocolate Zucchini Bread
Moist, flavorful zucchini bread with a chocolate twist: dark cocoa in the batter, and chocolate chips studded throughout. It makes the perfect afternoon snack whenever you’re in need of a chocolate fix.
- 2 large eggs
- 1/3 cup honey
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon espresso powder, optional
- 1/3 cup King Arthur All-Purpose Baking Cocoa or Dutch-process cocoa
- 1 2/3 cups King Arthur Unbleached All-Purpose Flour
- 2 cups shredded, unpeeled zucchini, gently pressed
- 1 cup chocolate chips
- Preheat the oven to 350°F; lightly grease an 8 1/2″ x 4 1/2″ loaf pan.
- In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
- Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.
- Stir in the zucchini and chocolate chips.
- Pour the batter into the prepared pan.
- Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).
- Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
- Cool completely before slicing; store well-wrapped, at room temperature.
