Double Chocolate Zucchini Bread

Moist and rich double chocolate zucchini bread made with cocoa powder and chocolate chips. A delicious way to use up garden zucchini—sneak in veggies and enjoy a healthy chocolatey treat packed with flavor and nutrients.

Course Breakfast, Brunch, Dessert, Sides, Snacks

Cuisine American

Recipe Type Bread, Camping, Chocolate, Garden Harvest, Kid-Friendly, Party, Picnic, Summer, Vegetarian

Skill Level Easy

Prep Time 20

Cook Time 55

Total Time 1 15

Servings Servings

Calories 232kcal

Author Angela G.

Equipment

loaf pan

Ingredients

2 cups whole wheat flour
1 ½ teaspoon salt
1 ½ teaspoon baking soda
6 tablespoon special dark cocoa powder
¾ cup milk chocolate chips
3 eggs
1 cup sugar
¼ cup brown sugar
2 teaspoon vanilla extract
½ cup coconut oil
½ cup sour cream or plain Greek Yogurt
2 ½ cups zucchini shredded

Instructions

Combine dry ingredients. In a small bowl, mix together flour, baking soda, salt and cocoa powder. Add chocolate chips and toss to coat.
Mix wet ingredients. In a large bowl, beat together coconut oil, sugar, brown sugar and eggs. Add vanilla and sour cream.
Combine wet and dry ingredients. Fold in shredded zucchini then pour into greased bread pan.
Bake at 350˚ for 50-55 minutes or until just set.

Notes

Squeeze the zucchini by hand before adding to the batter to remove some excess liquid. This will shorten bake time.
For moist bread, do not over bake!
Use a toothpick to check the center of the loaf about 10 minutes prior to the end of the bake time. When it comes out clean, the bread is done and should be removed from the oven.
Use baking spray to grease the loaf pan for best non-stick results.

Nutrition