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Double Chocolate Zucchini Bread
Prep Time:
15
minutes
minutes
Cook Time:
50
minutes
minutes
Total Time:
1
hour
hour
5
minutes
minutes
Servings:
2
loaves
This moist Double Chocolate Zucchini Bread is a perfect way to use up those abundant summer zucchinis.
Ingredients
1x
2x
3x
4
cups
shredded zucchini
,
leave the skin on and use the small holes of the grater
2 ½
cups
all purpose flour
1/2
cup
natural unsweetened cocoa powder
2
teaspoons
baking soda
1/2
teaspoon
salt
1
teaspoon
cinnamon
1/2
teaspoon
allspice
1 ½
cups
granulated white sugar
2
large eggs
3/4
cup
unsalted butter
,
12 tablespoons or 1 ½ sticks, melted
1/2
teaspoon
espresso powder
2
teaspoons
vanilla extract
1
cup
semisweet chocolate chips
Instructions
Preheat the oven to 350 degrees F. Grease bottom and sides of two 9 x 5-inch loaf pans; dust with flour, tapping out excess.
Place the freshly grated zucchini in a fine mesh strainer over a bowl to drain excess liquid while you prepare the rest of the ingredients.
In a medium bowl, whisk together the flour, cocoa, baking soda, salt, cinnamon and allspice; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar and eggs until smooth, about a minute.
Add the melted butter, espresso powder and vanilla extract and beat until smooth, about 30 seconds.
With a rubber spatula, fold in the shredded zucchini.
Add the flour to the zucchini mixture in 3 additions, stirring until just combined after each addition.
Fold in chocolate chips.Divide the batter between the two prepared loaf pans, smoothing the top.
Bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Let cool in the pans for 5 minutes before removing loaf to a wire rack to cool completely.
Enjoy!
Nutrition
Serving:
1
g
|
Calories:
2411
kcal
|
Carbohydrates:
351
g
|
Protein:
36
g
|
Fat:
105
g
|
Saturated Fat:
61
g
|
Polyunsaturated Fat:
36
g
|
Cholesterol:
369
mg
|
Sodium:
1896
mg
|
Fiber:
18
g
|
Sugar:
206
g