I’m sorry but I have to share the bad news: There are no good, healthy recipes for this delicious bread. How to make double chocolate zucchini bread…I can’t. The only way to get around recipes like this is to make them yourself, which is not terribly difficult, but requires a few steps. There are, however, a few wonderful recipes available online if you’re feeling adventurous.
For as long as I can remember, I have loved the all time delicious and yummy Double Chocolate Zucchini Bread. It had the great combination of sweet and crispy bread.
A few years ago, I decided to try my hand at baking loaves with this recipe. It turned out well, so I decided to share it with you guys, here is how they turn out. Enjoy!
Double Chocolate Zucchini Bread is delicious and if you like the flavor of chocolate but not necessarily the calories, this is for you. It is a heavier than your traditional banana bread, and by all opinion, Way better.
It s moist, s fluffy, dense, and surprisingly enough, you really do need that much butter/oil in it to just make it taste great. I first discovered this delicious bread while at the grocery store; I had a craving for chocolate chip cookies and knew I could go without one. I went ahead and picked up a large bag of plain zucchini, which I used to grate into my bread maker (that I had already bought), and boy was I glad I did.
Double Chocolate Zucchini BreadCourse: DessertCuisine: AmericanDifficulty: Easy
Double Chocolate Zucchini Bread is super moist and the perfect use for garden zucchini from Serena Bakes Simply From Scratch.
1 cup Solid Coconut Oil or Room Temperature Butter
1 cup Granulated Sugar
1 cup Brown Sugar
4 whole Eggs
2 teaspoons Pure Vanilla Extract
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 1/2 teaspoons Sea Salt
3 1/2 cups Whole Wheat Pastry Flour Or All-Purpose
3 cups Zucchini, Grated
2/3 cup Dark Chocolate Cocoa Powder or Natural Cocoa Powder
1/4 cup Hot Coffee, Strongly Brewed
1 1/2 cups Dark Chocolate or Semi-Sweet Chocolate Chips
1 cup Walnuts, Chopped (optional)
- Grease (2) 9″x5″x3″ loaf pans and set aside.
- Cream together coconut oil or butter and both sugars until light and fluffy.
- Add eggs one at a time beating well between each addition.
- Add vanilla, baking powder, baking soda, and sea salt. Stir until well combined.
- Stir in flour, zucchini, cocoa powder, coffee, 1 cup chocolate chips and nuts until well combined. Scrape sides and bottom of bowl as needed.
- Divide batter evenly between greased loaf pans and push batter into corners of loaf pan and leave center slightly hallowed. Sprinkle each loaf with 1/4 cup chocolate chips. Allow loaves to rest for 20 minutes while oven preheats to 350 degrees.
- Bake loaves for 60-70 minutes until toothpick inserted into the center of each loaf comes out clean.
- Allow loaves to cool completely before slicing.
Reference : serenabakessimplyfromscratch.