Garrett’s parents have a huge vegetable garden in their backyard and we always ended up bring some home when we visit them. Last year I was able to make Homemade Stevia Extract and Tomato Sauce with some of the goodies they gave us. This year they handed us two MASSIVE zucchinis and I just didn’t know what to do with them. I roasted some, sauteed some more and there was still a ton of it leftover. The only logical thing left was to bake with it.
And why not add a little chocolate in there for good measure? This Double Chocolate Zucchini Bread recipe is similar to the Chocolate Zucchini Muffins I shared four years ago, although it’s a little heavier on the chocolate and uses honey (which I still have plenty of leftover from the Honey Jar Wedding Favours), plus more zucchini for the moisture.
What you’ll need:
Printable Version · Makes 1 loaf
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/3 cup honey
- 2 large eggs
- 1 tsp vanilla extract
- 2/3 cup cocoa
- 1-1/3 cup flour
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 cups shredded zucchini
- 1 cup chocolate chips, divided
Preheat oven to 350°F and grease a loaf pan.
In a large bowl, cream the vegetable oil, brown sugar, honey, eggs and vanilla together. In another bowl, whisk together the cocoa, flour, salt, baking soda and baking powder. Add the dry mixture to the wet mixture and stir to combine. Stir 3/4 cup of chocolate chips into the batter.
Pour the batter into the loaf pan and sprinkle the remaining 1/4 cup chocolate chips on top. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan on a cooling rack for 10-15 minutes, then gently remove from the pan and allow to completely cool before slicing. This is always the hardest part for me because it smells so good and I just want to dig into it right away.
I usually give in and cut a piece from the end while it’s still warm, then slather a little butter on there for a decadent treat. Yum!