Chocolate Zucchini Bread

A little over a year ago I share with your the very best zucchini bread recipe.

An award winning recipe in fact. Just the local country fair but nonetheless award winning.

Chocolate zucchini bread- dense and brownie like!

In our attempt to power through all the zucchini that our garden is producing I have been making muffins but haven’t gotten around to making any bread yet this year. Then last week a friend on mine posted that she was making chocolate zucchini bread. Um. Yes please.

And wow. World changed.

This bread is somewhere between a brownie and zucchini bread. And as if the bread itself doesn’t pack an incredible chocolate punch it has chocolate chips for that extra umpf.

Chocolate zucchini bread- dense and brownie like!

I love bread recipes that make two loaves. I am not sure how we managed to not inhale both in an instant. One even managed to wait a day to be part of a delicious dinner delivery for a friend of mine with a new a little.

If you have any manner of self control please keep in mind this bread truly is best the next day.

But if you eat it all in the same day I wont judge. These things happen. I get it. We can still be friends.

Chocolate zucchini bread- dense and brownie like!

One year ago today: Lemon Dream Bars

Chocolate Zucchini Bread (makes two loaves)
From All Recipes

2 (1 ounce) squares unsweetened chocolate
3 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips

Preheat oven to 350 F. Lightly grease two 9×5 inch loaf pans and line with parchment. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Allow to cool completely before slicing.

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