Double Chocolate Zucchini Bread

This recipe for Double Chocolate Zucchini Bread yields a dense and satisfying, rich chocolate bread that boasts a ton of hidden vegetables! Perfect for a summertime treat, or freeze it for later to enjoy as an easy breakfast any time.

Course Bread, Breakfast, Dessert

Cuisine American

Keyword Chocolate Chip Zucchini Bread Recipe, Double Chocolate Zucchini Bread, Easy Chocolate Zucchini Bread

Prep Time 5

Cook Time 45

Total Time 50

Servings slices

Calories 303kcal

Ingredients

2 cups all-purpose flour (240g) (we use einkorn flour)
1/2 cup unsweetened cocoa powder (not Dutch process)
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup brewed coffee
3 large eggs
1/4 cup butter softened
3/4 cup maple syrup
1 teaspoon vanilla extract
3/4 cup dark chocolate chips divided
1 1/2 cups shredded zucchini (no need to remove the liquid)

Instructions

Preheat the oven to 350°F and grease a 8×5″ bread pan. A larger pan can be used, but don’t go smaller. Grate the zucchini with a cheese grater and set aside.
In a medium bowl, combine all the dry goods and whisk to combine.
Add the brewed coffee, eggs, butter, maple syrup, and vanilla extract. Mix until well combined and no lumps remain in the batter.
Add the zucchini and 1/2 a cup of chocolate chips to the mix. Fold until well combined.
Spread the mix into the prepared bread pan, smoothing the top. Sprinkle the remaining chocolate chips evenly over the top of the batter.
Add the filled bread pan to the middle rack of the oven and bake for 45-50 minutes, or until a toothpick/knife comes out with a few moist crumbs on it. Be careful not to overcook or the edges will be very dry.
Remove the bread from the oven and let it sit in the pan for about 5 minutes. Remove the hot bread from the pan and let it cool on a cutting board or wire rack for at least 30 minutes before slicing.

Notes

Here is a quick look at each ingredient and the possible substitutions.

Flour – We use all-purpose einkorn flour, but you can use any all purpose flour you’d like. For fresh milled wheat, use the same amount by weight.
Cocoa – Any unsweetened cocoa will work, as long as you avoid Dutch process or black cocoa, as they will be too overpowering. We like this raw, fermented cacao powder best!
Baking Soda – Helps with the rise.
Salt – A flavor conductor! We use pink salt, but use what you have on hand.
Coffee – This can be day old coffee, or a cup you brew fresh. It doesn’t have to be warm, so just use what you have. I would use a plain coffee and skip flavorings for the best results.
Eggs – Whole eggs are called for. However, if needed, you can use just the yolks, or substitute 1/2 cup of Greek yogurt for the eggs instead.
Butter – Salted butter is my preference, but unsalted butter will work fine as well. Vegan butter can also be used, if needed.
Maple Syrup – We like the flavor and less processed nature of maple syrup. But white sugar, coconut sugar, or any other type of dry sugar you prefer can be used instead in equal measurement.
Vanilla Extract – Use whatever you have on hand, or make your own vanilla extract for the best option (in my opinion)!
Zucchini – And of course, the star of the show! I like to use a cheese grater for this to get the shreds really small. You also don’t have to have to wring or blot the liquid from the zucchini, so just grate and go!
Chocolate Chips – Dark chocolate is my favorite here, but you could also use semi-sweet chocolate chips if you prefer.

Nutrition