Double Chocolate Zucchini Bread

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

The Cook

Teresa Jacobson Recipe
x6
Well Seasoned
Jacksonville, FL (pop. 821,784)
foundmyzen
Member Since Oct 2010
Teresa's notes for this recipe:
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!
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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
Comments

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user Shelene Wilhelm s914934 - Jun 18, 2012
My 10 year old daughter made these.
We had this in the muffin form this morning and it was wonderful! I hadn't read the recipe all the way through last night and almost just had her bake them last night but waiting until morning worked out even better. It made a special treat for breakfast and everyone loved them!
The muffins were moist and chocolatey with wonderful bits of zucchini in them that weren't overwhelming. This recipe is definitely a keeper and I would recommend it to all my family and friends.
user Shelene Wilhelm s914934 - Jun 18, 2012
I shared a photo of this recipe. View photo
user Shelene Wilhelm s914934 - Jun 18, 2012
I tried this recipe and say it's Family Tested & Approved!

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