Double Chocolate Zucchini Bread
When zucchini season is in full swing, creativity on what to do with it all abounds. A few days ago a friend whose garden was overflowing with zucchini, shared part of the bounty with us. Into the food processor it went to be grated for a casserole, zucchini gratin, and zucchini bread. Some was saved for pineapple zucchini…but, then? I found a double chocolate zucchini bread recipe.
A Chocolate Zucchini Bread?
Yes, please.
So 2 cups of that grated zucchini was set aside for this new bread. A chocolate zucchini bread with both cocoa and chocolate chips sounded perfect. Applesauce reduces the need for as much oil and provides flavor and moisture…again…yes, please.
A new way to enjoy zucchini. Have you ever had a chocolate zucchini bread? or a double chocolate one at that?
The recipe said it made 2 loaves.
But for us? I have found we enjoy mini loaves much better. That meant we would have 4 mini loaves to slice into 6 nice servings…add to the freezer…gift to friends.
Perfect decision.
Whether you use plain flour or gluten free flour, this recipe is delicious.
This recipe is dense, especially if made with gluten free flour. If you do need to make a gluten free version, make sure that you use one with xanthum gum or add an additional 1 t of xanthum gum per cup of gluten free flour.
With so many guests having issues with gluten, having another recipe to offer made my heart so happy.
Double Chocolate Zucchini Bread
Equipment
- 1 grater or food processor
- 1 Measuring cups/spoons
- 1 Mixing bowl
- 4 mini loaf pans
- 1 oven
Ingredients
- 2 1/2 C plain or gluten free flour
- 1/2 t salt
- 2 t baking powder
- 1 t baking soda
- 1 C cocoa
- 1 C sugar
- 3/4 C vegetable or canola oil
- 1/2 C applesauce, unsweetened
- 3 large eggs
- 2 t vanilla
- 2 C grated zucchini, seeds removed
- 3/4 C milk chocolate chips
Instructions
- Preheat oven to 350°.
- Grease 4 mini loaf pans OR 2 regular loaf pans.
- Prep all ingredients for beginning. NOTE: This always helps ensure that you have all of the ingredients AND know when all have been added.
- In a large mixing bowl, whisk together flour, salt, baking powder, baking soda, and cocoa.
- In another mixing bowl, whisk eggs. Mix in sugar, oil, applesauce, and vanilla.
- Add zucchini to the wet ingredients and stir to combine.
- Add zucchini mixture to the dry ingredients and stir until just combined.
- Stir in chocolate chips.
- Add even amounts of batter to each loaf pan.TIP: Use a scoop or measuring cup to make sure all loaves have equal portions.
- Level batter out in each pan.
- Bake loaves in a preheated 350° oven until cake tester comes out clean, making sure that it didn't hit a melted chocolate chip.Allow about 30-35 minutes for mini loaves; 45-50 minutes for larger loaves.
- Leave in the pans about 10 minutes before transferring to a cooling rack to cool completely before placing in storage bags.Loaves will last longer refrigerated and freeze in air tight bags beautifullly.
- Warm a few seconds in the microwave before serving. Top with whipped cream or even softened butter when serving.
Notes
Make sure that you cool the loaves in the pan…whether mini or regular loaf pans for 10 minutes before adding them to a cooling rack.
This is my absolute favorite loaf pan. For mini loaves of zucchini bread, meat loaf, and now this recipe. Just click on the link to find the pan.
Perhaps you might want to make muffins with this recipe. That may be my next way to make them. Serve them warm with a few seconds in the microwave with a bit of whipped cream or softened butter. Perfect with a glass of cold milk or a cup of hot tea or coffee.
Who knew that zucchini could be this good?
The chocolate lovers in our house have approved. And with the gluten free flour? The gluten free bunch are singing its praises!
Meanwhile a friend delivery of a loaf at the perfect time made both of our hearts happy. Even when her feet can’t be under my table, taking something to her table is the next best thing.
Hope you enjoy this recipe for the many zucchini you may have in your life right now…and if you have other favorite ways to enjoy them…won’t you please share in the comments? My friend with the garden may need lots more ideas!
Happy Baking,
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4 Comments
Cindy Walker
This recipe sounds delicious! Great idea to make ahead of time & freeze. Who wouldn’t want mouthwatering bread? YUM!
Leslie J Watkins
Hope you love it! I can’t seem to keep these they are so loved.
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