Death By Chocolate Zucchini Bread
Death By Chocolate Zucchini Bread is a decadent, rich double chocolate chip zucchini loaf recipe that tastes as good as chocolate cake!
Servings: 1 loaf
Cost: $3
Equipment
Ingredients
- 1 cup all-purpose flour
- ½ cup Dutch process cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking power
- ½ teaspoon salt
- 2 large eggs (at room temperature)
- ¼ cup butter (melted)
- ¼ cup unsweetened applesauce
- ½ cup brown sugar
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- 1½ cups shredded zucchini
- 1 cup semisweet chocolate chips (divided)
Instructions
- Preheat the oven to 350° Fahrenheit. Spray a 9x5 inch loaf pan with cooking spray. I like to add a small rectangular piece of parchment paper to the bottom of the loaf pan to ensure it doesn't stick.
- In a medium bowl sift the flour, Dutch-processed cocoa powder, baking soda, baking powder, and salt together. Use a whisk to mix it together.
- In a large bowl add the eggs, applesauce, brown sugar, white sugar, and vanilla. Mix it well. Add the melted butter (make sure it has cooled slightly) to the bowl and mix it well.
- Add the shredded zucchini to the wet ingredients and gently mix.
- Stir the dry ingredients into the wet ingredients until combined. Do not over-mix them. Add ¾ cup of the chocolate chips to the batter and gently fold them in.
- Pour the batter into the greased loaf pan and sprinkle the remaining ¼ cup of chocolate chips on top of the batter.
- Bake for 50-60 minutes. Insert a toothpick into the middle of the loaf. If it comes out clean (except for crumbs or melted chocolate chips) then it is done baking. Use oven mitts to remove it from oven. Allow it to cool in the pan for 15 minutes before removing it from the pan. Let the bread cool on a wire cooling rack. Cut it into slices and serve.
Video
Notes
Tips
- If using an extra large zucchini, remove the tough seeds before grating it. You can cut the zucchini in half (the long way) and scoop out the seeds using a spoon.
- Cut out a small rectangular piece of parchment paper and add it to the bottom of the pan to ensure the bread doesn't stick to the bottom.
- This recipe calls for 1½ cups of shredded zucchini. A medium zucchini will yield about 1 cup.
- Storage: If you happen to have leftover zucchini bread, store it in an airtight container.
- Freezing: You can wrap the entire loaf in plastic wrap and then place it inside a freezer storage bag. This will keep for up to 6 months.