Double Chocolate Zucchini Bread with Chocolate Chips

This zucchini bread is double chocolate with the addition of cocoa powder and chocolate chips. It’s a little sweet, but not too sweet – it’s just right. It can be made in a loaf pan and sliced into bread or baked in a muffin tin for a great portable snack. I like to slather a slice with a little peanut butter for some extra protein and healthy fat. Have this Double Chocolate Zucchini Bread as a snack, an easy breakfast, or even a simple dessert. (And if you love an easy and delicious quick bread, check out my recipe for Blue Ribbon Banana Bread.)

I am a big fan of recipes for simple, frugal, homemade food (even more so when it allows me to use some of the half-ton of zucchini I seem to have on my counter at the end of every summer!) This Double Chocolate Zucchini bread is one of those beloved recipes – frugal, homey, comforting and so chocolatey with a little garden-fresh bonus tucked inside. I like to make several batches and stash a few in my freezer for ready-made desserts and breakfasts.

If you try this recipe for Chocolate Zucchini Bread with Chocolate Chips, please let me know in the comments how it turned out for you. I hope you enjoy!

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Double Chocolate Zucchini Bread

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★★★★★

5 from 4 reviews

• Author: My Homemade Roots
• Prep Time: 0 hours
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Ingredients

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• 3 cups unbleached, all-purpose flour
• 1/2 cup cane sugar
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup cocoa (plus extra for dusting pan)
• 1 teaspoon cinnamon
• 6 ounces chocolate chips
• 3 eggs
• 2 teaspoons vanilla
• 3/4 cup neutral-flavored oil, like sunflower (or substitute 1 cup melted butter)
• 2 cups unpeeled, grated zucchini

Instructions

1. Preheat oven to 350°F.
2. Grease 2 loaf pan(s) or muffin tin. Dust lightly with cocoa.
3. In a large mixing bowl, combine flour, sugars, baking powder, baking soda, salt, cinnamon, and cocoa. Stir in chocolate chips.
4. In a separate bowl, whisk together eggs, oil (or melted butter), and vanilla. Stir in grated zucchini.
5. Add dry ingredients to wet mixture and mix with a spoon until a thick batter forms.
6. Spoon batter into pans – press lightly to make sure batter fills the corners of the pan.
7. Bake loaves for 50 to 60 minutes, or muffins for 20-30 minutes, or until a toothpick inserted into the bread comes out clean.

For more tasty homemade recipes check out my some of my friends:

• Full Plate Thursday at Miz Helen’s Country Cottage
• Weekend Potluck at The Country Cook
• Meal Plan Monday at Southern Bite