Double Chocolate Zucchini Bread
By
Teresa Jacobson
@foundmyzen
2
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!
Rating:
★★★★★ 2 votes5
Comments:
Serves:
5 mini loaves
Prep:
8 Hr 30 Min
Cook:
40 Min
Method:
Bake
Ingredients
-
3 cflour
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1 tspground flaxseed (optional)
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2 csugar
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1/3 ccocoa powder, unsweetened
-
1 tspbaking soda
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1/2 tspbaking powder
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1 tspsalt
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1/2 tspcinnamon, ground
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1/4 tspcloves, ground
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1/4 tspfreshly grated nutmeg
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3 largeeggs, beaten
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1 cvegetable oil
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11/2 tspvanilla extract
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1 1/2 czucchini, grated
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1/2 cchopped walnuts
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1/2 cchocolate chips
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(OPTIONAL) TOFFEE WALNUT TOPPING:
-
1/2 cheath toffee brickle bits
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1/2 cchopped walnut pieces
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1/2 cchocolate chips
How to Make Double Chocolate Zucchini Bread
- Preheat oven to 350 degrees F. Coat desired pan(s) with nonstick spray or line muffin cups with paper liners.
- 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.
- Stir in beaten eggs, oil and vanilla until well combined.
- Fold in zucchini, walnuts and chocolate chips until well blended. Cover and refrigerate overnight (this is optional but really enhances the dough!)
- 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
