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Double Chocolate Zucchini Bread Recipe

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Serve this delightful Double Chocolate Zucchini Bread at your next family gathering.
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2 loaves SERVINGS

Ingredients

  • 2 cups grated zucchini
  • 1 tablespoon plus 3/4 teaspoon salt, divided
  • 4 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1-1/2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1-1/2 cups coconut oil, melted and slightly cooled
  • 3 eggs
  • 1-1/2 cups milk
  • 2 teaspoons vanilla
  • 1 cup semisweet chocolate chips

Directions

  • Place zucchini in a colander in the sink. Sprinkle 1 tablespoon salt over the top, and toss to coat. Let strain for 30 minutes.
  • Rinse zucchini well, and pat dry with paper towels.
  • Preheat oven to 350 F. Butter 2 standard-size loaf pans; set aside.
  • In a large bowl, combine flour, cocoa, sugar, baking soda, baking powder, remaining salt, cinnamon and nutmeg. Whisk to combine.
  • In a separate bowl, combine zucchini, coconut oil, eggs, milk and vanilla; mix well. Add to flour mixture, and mix just until blended. Stir in chocolate chips.
  • Pour batter into prepared pans. Bake for about 1 hour and 15 minutes, or until bread tests done.
  • Cool on a wire rack for 10 minutes, then remove bread from pans and cool completely.Want more homemade bread recipes from the Capper’s Farmer editors? Read Homemade Quick Bread Recipes.
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