Double Chocolate Zucchini Bread

Teresa Jacobson Recipe

By Teresa Jacobson foundmyzen

Not sure where this recipe originated. I found it in my recipe binder written on a scratch piece of paper. If you're a chocolate lover this is a very chocolatey recipe and it's a great way to sneak a vegetable in on your kids! The batter will be thick but refrigerating it overnight allows the zucchini to release a lot of its moisture. You can also make these into muffins, if you prefer. It makes a lot of muffins!


Recipe Rating:
 2 Ratings
Serves:
5 mini loaves
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

3 c
flour
1 tsp
ground flaxseed (optional)
2 c
sugar
1/3 c
cocoa powder, unsweetened
1 tsp
baking soda
1/2 tsp
baking powder
1 tsp
salt
1/2 tsp
cinnamon, ground
1/4 tsp
cloves, ground
1/4 tsp
freshly grated nutmeg
3 large
eggs, beaten
1 c
vegetable oil
11/2 tsp
vanilla extract
1 1/2 c
zucchini, peeled and grated
1/2 c
chopped walnuts
1/2 c
chocolate chips
(OPTIONAL) TOFFEE WALNUT TOPPING:
1/2 c
heath toffee brickle bits
1/2 c
chopped walnut pieces
1/2 c
chocolate chips

Directions

1
Preheat oven to 350 degrees F. Coat desired pan(s) with nonstick spray or line muffin cups with paper liners.
2
In a large bowl, combine flour, ground flax (if desired), sugar, cocoa powder, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg. Stir until well blended.
3
Stir in beaten eggs, oil and vanilla until well combined.
4
Fold in zucchini, walnuts and chocolate chips until well blended. Cover and refrigerate overnight (this is optional but really enhances the dough!)
5
Pour batter into prepared pans. If making the topping, combine the toffee bits, walnuts and chocolate chips in a bowl. Sprinkle heavily onto tops of dough and bake. Let cool in pan for at least 5 minutes before removing to wire rack to cool completely. These freeze well.
Mini Muffins: about 12 minutes
Standard Muffins: 20-22 minutes
Jumbo Muffins: 25-30
Mini Loaves: 40-42 minutes
9x5 Loaf: 55-60 minutes