double chocolate zucchini bread

Name: Double Chocolate Zucchini Bread
Prep time: 8 h 30 min
Cook time: 40 min
Yield: 5
Cuisine: American
Ingredients: 3 cup(s) flour; 1 teaspoon(s) ground flaxseed (optional); 2 cup(s) sugar; 1/3 cup(s) cocoa powder, unsweetened; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) baking powder; 1 teaspoon(s) salt; 1/2 teaspoon(s) cinnamon, ground; 1/4 teaspoon(s) cloves, ground; 1/4 teaspoon(s) freshly grated nutmeg; 3 large eggs, beaten; 1 cup(s) vegetable oil; 11/2 teaspoon(s) vanilla extract; 1 1/2 cup(s) zucchini, grated; 1/2 cup(s) chopped walnuts; 1/2 cup(s) chocolate chips; ## (OPTIONAL) TOFFEE WALNUT TOPPING:; 1/2 cup(s) heath toffee brickle bits; 1/2 cup(s) chopped walnut pieces; 1/2 cup(s) chocolate chips

(2 RATINGS)

319 Pinches 6 Photos

Teresa Jacobson

New Orleans, LA

Updated on Dec 5, 2011

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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Chocolate Zucchini Bread with Toffee Walnut Topping

prep time 8 Hr 30 Min

cook time 40 Min

method Bake

yield 5 mini loaves

Ingredients

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

How To Make double chocolate zucchini bread

Step 1

Preheat oven to 350 degrees F. Coat desired pan(s) with nonstick spray or line muffin cups with paper liners.

Step 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.
Step 3

Stir in beaten eggs, oil and vanilla until well combined.
Step 4

Fold in zucchini, walnuts and chocolate chips until well blended. Cover and refrigerate overnight (this is optional but really enhances the dough!)
Step 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
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