Double Chocolate Zucchini Bread
Double Chocolate Zucchini Bread Recipe | Super Moist & Delicious!
Chocolate Zucchini Bread is loaded with chocolate chips for a super moist, ultra decadent, and secretly healthy breakfast bread or dessert recipe. You’ll never believe that this easy chocolate bread recipe has a vegetable in it, is gluten-free, refined sugar-free, and can easily be made dairy-free and vegan, too!
RECIPE:
INGREDIENTS:
1 ¾ cups zucchini finely grated
2 eggs
½ cup coconut sugar
¼ cup pure maple syrup
½ cup coconut oil or butter, melted
1 ½ tsp. vanilla extract
1 ½ cup all-purpose flour gluten-free
1 tsp. baking soda
½ tsp. salt
⅓ cup cocoa powder regular
¾ cup mini chocolate chips
INSTRUCTIONS:
Preheat oven to 350 degrees.
Using a food processor*, finely grate zucchini and measure out 1 ¾ cups. Squeeze excess moisture out of the zucchini by dabbing with a paper towel. (You will end up with a little over 1 cup of grated zucchini once water is squeezed out.)
In a large bowl whisk together eggs, coconut sugar, maple syrup, oil or butter, and vanilla.
In a separate medium-sized bowl combine flour, baking soda, cocoa powder, and salt. Whisk until well combined.
Add dry ingredients to wet ingredients and mix by hand until batter is smooth.
Stir in grated zucchini and chocolate chips until just combined.
Spray a 9 x 5 inch loaf pan with non-stick cooking spray and/or line it with parchment paper. Pour in the zucchini bread batter and spread it out evenly in the pan. Sprinkle with additional chocolate chips, if desired.
Bake in preheated oven for 50-60 minutes or until a toothpick when inserted in comes out clean.
Let cool to room temperature before serving. Enjoy!
RECIPE NOTES:
*You can also use a boxed grater if you do not have a food processor.
Website:
Chocolate Chip Zucchini Bread
Super moist, soft and loaded with chocolate chips, this delicious zucchini bread is slightly addictive. You will be asking for more! Full recipe here:
Easy and Moist Zucchini Bread Recipe - MUST TRY!
Learn how to make moist zucchini bread. This easy-to-follow recipe guarantees a perfect loaf every time!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
ZUCCHINI BREAD INGREDIENTS:
►3 cups all-purpose flour
►1 1/2 tsp baking powder
►1 tsp baking soda
►1 tsp fine sea salt
►2 tsp ground cinnamon
►3 large eggs, room temperature
►1 cup extra light olive oil, or canola or vegetable oil
►1 1/2 cups granulated sugar
►1 Tbsp vanilla extract
►3 cups grated zucchini*, from 1 lb or 2 medium zucchini
►1 cup chopped walnuts or pecans, optional
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:13 Initial prep
0:50 How to make zucchini bread
2:36 How to shred zucchini
4:30 How to bake zucchini bread
4:54 Steps after baking zucchini bread
6:33 Taste test
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My Mamaw’s chocolate chip zucchini bread recipe!
Chocolate & Zucchini Cake
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FOR THE CAKE
- 1/2 cup butter (1 stick), room temperature
- 1/2 cup vegetable oil
- 1 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup buttermilk or sour milk (2 teaspoons vinegar with 1/2 cup milk)
- 2 1/2 cups flour
- 4 tablespoons cocoa
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 3/4 teaspoon ground cloves
- grated zucchini (seeds removed)
- 1/2 cup chocolate chips (I prefer the mini variety)
FOR THE GANACHE
- 4 ounces semi-sweet chocolate
- 1/2 cup heavy cream
FOR THE CAKE
Preheat oven to 350 degrees.
Prepare zucchini by cutting off ends, scooping out seeds, and grating. Set aside. I like to leave the skin on but it can also be peeled.
Cream together butter, oil and sugar until light and fluffy, 4 minutes.
Add eggs, one at a time and vanilla, and mix until incorporated.
In a separate bowl sift together the flour, cocoa, baking powder, baking soda, salt, cinnamon, and cloves.
Alternately add the dry ingredients with the milk in three additions, beginning and ending with the dry.
Stir in zucchini and chocolate chips.
Spray pans with nonstick baking spray and fill with batter. Bake until a toothpick inserted in middle comes out clean, about 20 minutes. I used miniature Bundt pans, which makes approximately 18 cakes. You can also make one large Bundt cake. Increase baking time to 45-60 minutes.
Remove from oven and cool in the pan for 5 minutes then turn out onto cooling rack.
FOR THE GANACHE
Prepare ganache by heating cream until steaming.
Pour over the chopped chocolate and stir until smooth and melted.
Drizzle ganache on slightly cooled cakes.