Last week, my kiddos had a day off a school and were busy painting in the kitchen. While they were busy, I decided to do some baking and whip up a tasty, yet somewhat healthysnack for them to enjoy. Since I had a few extra zucchini in my refrigerator due to a sale at my grocery store, I made some zucchini bread. And, of course being the chocolate fanatic I am, I made a chocolate version.
I had this ready for the oven in about 10 minutes, and once baked, the kids had a slice and loved it. My daughter asked for it for her dessert later that day after dinner, and my two boys said it reminded them of cake! Little did they know I had put two shredded zucchini’s in the bread, haha!
Not only is this bread packed with flavor, but it is moist, loaded with zucchini (don’t worry, you can’t taste it), and could definitely pass as a breakfast, snack, or even dessert!!
Enjoy!
Ingredients:
- 2 eggs
- 1/3 cup honey
- 1/2 cup vegetable oil (I have also used coconut oil and it works great)
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup cocoa powder
- 1 2/3 cups flour
- 2 cups shredded zucchini (about 2 medium zucchini’s) *dry them out with a paper towel first to avoid too much moisture in bread
- 1 cup chocolate chips (plus a few more for topping)
Directions:
- Preheat oven to 350 and grease a large loaf pan, OR 4 mini loaf pans.
- In a large mixing bowl, combine the eggs, honey, oil, brown sugar, and vanilla.
- Add in the salt, baking powder, baking soda, cocoa powder, and flour.
- Stir until all is combined.
- Fold in the zucchini and chocolate chips.
- Pour batter into greased pans, about 2/3 full.
- Sprinkle a few additional chocolate chips on top of batter before baking.
- Place in oven and bake for about 40-50 minutes, or until toothpick comes out clean once inserted in center of bread.
- Remove from oven and allow to cool about 5 minutes before removing from pans. Enjoy!!
Jeanne Murawski
10-15 minutes?
Kristin
Whoops, I have corrected that, sorry! I wish it was only 10-15 minutes, haha
Elaine Bossman
I made it this afternoon, and it is delicious. My husband will love it. I do wish that I would have wrung out the zucchini in a towel before folding it in because the bread was just a bit too moist, what with the chocolate chips. But I will do that next time.
Kristin
So glad you enjoyed the bread. Good idea on drying the zucchini out first, I will go add that to the recipe right now!!
Geraldine
Hi can I use gluten free flour for this recipe
Kristin
I haven’t tried it before, but it should work just fine in this recipe! Keep me posted if you end up trying it! Hope you enjoy!!
Lynne
What size pans and how many?
Kristin
I use mini loaf pans and it makes about 4. Any size pan works though!
Eileen Oglesby
Can I use Cacao powder instead of cocoa powder?
Kristin
Sure, I don’t see why not! Enjoy!
Kathy
I ran out of flour…. but grounded up 1/2 c of oatmeal as a substitute.. turned out wonderful..
Kristin
Great thinking! Glad you enjoyed it!!
Linda
I wish there was a way to print the recipe with a picture.
Kristin
Oops, good catch! I had the settings wrong! Should be corrected now!