The first time I made this Double Chocolate Zucchini Bread I could hardly stay away from it. I had to cut it up and take it to a Favorite Things Party just to save me from eating the whole thing! It is delicious. You really can’t tell that the zucchini is even there. That’s why it’s perfect for hiding veggies from the kiddos. They will never know, unless they see you mixing it–do it covertly.
Have you ever used Dutch processed cocoa? I haven’t and when I chose this recipe–which I found on our old blog. Thank you Becca Robinson!–I saw that it called for that. Well, I couldn’t find any at my usual grocery sources–Food Lion and Wal-Mart. What’s a baker to do?
One day I was cleaning out my pantry and decided to combine my special dark cocoa with my regular cocoa–because I am the only person at my house that likes special dark. I mixed it up and put it in a large mason jar with a label that reads “Special Blend Cocoa”.
For this chocolate Zucchini bread, I decided to use my “Special Blend”–oh my goodness, y’all. Chocolate, chocolate, chocolate. Can you even say chocolate too much? I think not. Oh and the recipe calls for 1 cup of chocolate chips so, of course, I used half semi-sweet and half milk chocolate. Yes indeed, and I just said chocolate 2 more times, if you’re counting.
Well, I’ve got to get on with the recipe because I hear my grandkids downstairs and they are being too cute, so I don’t want to miss out on that.
Hope you enjoy this recipe and let me know what other veggies you like to hide in food! Maybe in these scary bat cupcakes…
Happy National Zucchini Bread Day in two days! Make this on April 25th to celebrate.
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Double Chocolate Zucchini Bread
- Yield: 1 loaf 1x
Description
Hide the veggies! With this Double Chocolate Zucchini Bread they will never know they’re eating healthy. Bonus for you? CHOCOLATE!
Ingredients
- 2 large eggs
- 1/3 cup honey
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup baking cocoa or Dutch-process cocoa
- 1 2/3 cups All-Purpose Flour
- 2 cups shredded, unpeeled zucchini, gently pressed
- 1 cup chocolate chips (I used half milk chocolate and half semi-sweet)
Instructions
- Preheat the oven to 350°F.
- Grease and flour an 8 1/2″ x 4 1/2″ loaf pan.
- In a large mixing bowl, beat together the eggs, honey, oil, sugar, and vanilla.
- Add the salt, baking soda, baking powder, cocoa, and flour, mixing until well combined. Stir in the zucchini and chocolate chips.
- Pour the batter into the prepared pan and bake for about an hour, or until a toothpick inserted into the center comes out clean.
- Let cool for 10 to 15 minutes before turning it out of the pan onto a rack. Cool completely before slicing. Or not, because, you know, warm chocolate.
