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Double Chocolate Zucchini Bread

The ultimate delicious and chocolaty way to use up summer zucchini. This tastes like a chocolate cake but secretly uses healthier ingredients. Recipe lightly adapted from https://www.twopeasandtheirpod.com/

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 1 loaf

Ingredients

  • 1 cup whole wheat flour
  • 1/2 cup cocoa powder I prefer Dutch process (the dark one)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs, room temperature
  • 1/4 cup unsalted butter, melted and cooled slightly
  • 1/4 cup coconut oil, melted and cooled slightly
  • 3/4 cup packed brown sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups shredded zucchini
  • 1 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Grease a 9x5" loaf pan and set aside.

  2. In a medium bowl, combine flour, cocoa powder, baking soda, and salt. Set aside.

  3. In a small bowl (I used a coffee mug) melt butter and coconut oil in the microwave until they can be mixed together. Set aside to cool slightly.

  4. In a new bowl (or your mixer bowl) combine eggs, melted butter mixture, vanilla extract, and brown sugar. 

  5. Slowly add bowl of dry ingredients to wet ingredients until just combined. Do not over mix. Stir in zucchini and chocolate chips.

  6. Pour batter into greased pan and bake for 50-60 minutes. (Mine is always done in 50.) A toothpick should come out without batter attached. Melted chocolate chips are okay. :)

    Let sit in pan for 10 minutes, then run a butterknife along all sides of the bread so it does not stick to the inside of the pan. Place on wire rack and let cool. 

Recipe Notes

I love to slice and freeze this so I always have a healthy-ish sweet treat available. It tastes absolutely amazing toasted and topped with peanut butter!