Double Chocolate Zucchini Bread
Decadent, chocolaty, fluffy and, the best part, secretly healthy! Fool your family and friends with this perfect chocolate loaf cake!
Equipment
- 9"x5" loaf pan
Ingredients
- 1 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar**
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp instant coffee granules optional
- 2 large eggs
- 1 cup (packed) shredded zucchini
- 1/2 cup mashed banana (about one large banana)
- 2 tsp vanilla extract
- 1/2 cup chocolate chips
Instructions
- Using a box grater or food processor, shred zucchini (about 1 medium size, 6-7 in long) until you have a coarsely shredded mixture. You should have 1 packed cup of zucchini.
- Preheat your oven to 350 degrees fahrenheit and grease a 9x5 in loaf pan with cooking spray.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, cinnamon and instant coffee.
- To the dry ingredients, add the eggs, mashed banana, shredded zucchini and vanilla extract. Stir gently to combine and then fold in chocolate chips.
- Spread the batter into the prepared loaf pan and sprinkle extra chocolate chips on top if desired. Place in the preheated oven and bake 55-65 minutes or until a knife inserted into the center comes out clean.
- Allow to cool before enjoying.
Notes
*Store leftover slices in an airtight container in the fridge for up to 3 days. After 3 days, place slices in the freezer and freeze for up to 3 months. Be sure to thaw bread in the microwave or overnight in the fridge before eating.
*You can turn this loaf into muffins if you wish. Simply grease 18 muffin cups (you will need a 12-count muffin tin and a 6-count muffin tin or you will need to bake in batches) and divide the batter evenly. Bake at 350 degrees for about 18 minutes.
**I love making this loaf with just 1/2 cup of sugar, but, if you prefer a sweeter bread, you can increase the sugar to 1 cup.