Double Chocolate Zucchini Bread Recipe
Sinful and delicious, this Double Chocolate Zucchini bread will make you do a double-take! (insert cackle laugh) Even though it's loaded with garden fresh zucchini, the chocolate flavor and moist, dense texture take center stage here.
Servings 1 loaf
- 3 large eggs
- 1/2 cup applesauce
- 1/2 cup oil
- 1 1/4 cup White Sugar
- 3/4 cup Brown Sugar
- 2 tsp Vanilla
- 2 cups Zucchini shredded with a grater or food processor, and spread on paper towels for 30 minutes if the zucchini is super wet
- 2 1/2 cups All Purpose Flour
- 1/2 cup cocoa powder I used regular cocoa
- 1 tsp Salt
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp ground cinnamon
- 1 cup chocolate chips
- 1 cup walnuts optional
Preheat oven to 350. Grease 2 5x9 bread loaf pans or muffin tins.
In a mixing bowl, blend oil, applesauce, and eggs together. Add vanilla, sugar, and brown sugar. Mix until smooth.
In a separate bowl, whisk flour, baking soda, salt, and cinnamon together. One cup at a time, add dry mixture to wet and blend before adding next cup until all are just mixed. Using a spoon, stir in the shredded zucchini. Stir in chocolate chips and nuts.
Spoon batter into pans. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Allow bread to cool completely in the pan set on a wire rack. Slice and serve when the bread has completely cooled or freeze for up to 3 months. Thaw overnight in the fridge and serve at room temperature or zap it in the microwave for 15 seconds.
Serving: 1inch slice | Calories: 515kcal | Carbohydrates: 84.1g | Protein: 11.7g | Fat: 26g | Saturated Fat: 6.9g | Sodium: 446mg | Potassium: 44mg | Fiber: 4.5g | Sugar: 46g | Calcium: 70mg | Iron: 3.8mg