Double Chocolate Zucchini Bread- Loaded with chocolate chips and sprinkled with sugar, this is one of the most decadent zucchini bread recipes I’ve ever tasted!
This Double Chocolate Zucchini Bread proves that chocolate can even make vegetables taste better- which sounds really strange when you say it doesn’t it? But it is so totally true.
It is so decadent that it could almost be classified as a cake. But since it doesn’t have frosting, it’s a bread. And because it’s loaded with vegetables, you can totally eat it for breakfast!
Sometimes I like to make it into muffins. Not only is it easier for kids to eat it in a tiny handheld size, muffins also bake faster. I’ve included the baking instructions for muffins below in case you’d prefer that option. You’re welcome.
Double Chocolate Zucchini Bread
- 1/2 cup oil
- 1 cup sugar
- 1/4 cup brown sugar
- 3 eggs
- 3 cups shredded zucchini
- 1/2 cup buttermilk
- 1 tsp vanilla
- 2 cups flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/3 cup (heaping) cocoa
- 3/4 cup mini semi sweet chocolate chips, or regular chips, chopped up[br]
- 2 Tbsp brown sugar
- 2 Tbsp sugar
- 1/2 tsp cinnamon
In a large mixing bowl, whisk together the oil and sugars till smooth. Whisk in eggs, zucchini, buttermilk, and vanilla till well blended. In small mixing bowl, combine flour, baking soda, salt, cinnamon, and cocoa. Add to wet ingredients with the chocolate chips. Stir just till blended.
Spread batter into 2 8" loaf pans that have been well greased and floured. I like to line the bottom with parchment paper.
Combine topping ingredients in a small bowl, and sprinkle evenly over the top of the batter. Bake at 350° for 55-60 minutes, or until a toothpick inserted in the middle comes out clean.
Let cool in pan for 10 minutes, then remove to cooling racks.
To make muffins, spoon batter into well greased muffin pans, sprinkle with topping, and bake for about 18 minutes.
Supplies used to make this double chocolate zucchini bread:
Recipe adapted from Our Best Bites.