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Chocolate – Chocolate Chip Zucchini Bread
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Description
This zucchini bread has a double dose of chocolate making the zucchini nearly undetectable. The chocolate is balanced out with some whole wheat flour, making it a tiny bit healthier.
Ingredients
- 3 whole Eggs At Room Temperature
- ¾ cups Vegetable Oil
- 2 Tablespoons Melted Butter
- 2 cups Shredded / Grated Zucchini
- 2 cups White Sugar
- 1 teaspoon Vanilla Extract
- 1 cup All-purpose Flour
- 1 cup Whole Wheat Flour
- 6 Tablespoons Unsweetened Cocoa
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- ½ bags Mini Chocolate Chips / Or Regular Chocolate Chips
Preparation
Preheat oven to 350 degrees. Spray two regular size loaf pans with non-stick spray.
I recommend shredding the zucchini in a food processor because it comes out drier. When I grate it by hand, it usually comes out too wet.
In large mixing bowl, combine eggs, oil, butter, zucchini, sugar, and vanilla; mix well. Note that you can decrease the amount of oil if you increase the amount of zucchini.
Mix in the dry ingredients.
Fold in chocolate chips. The mini chips work best. You can lightly toss the chips in a tablespoon of flour to get them to stay suspended in the batter better, but it’s not necessary.
Bake in preheated oven about 60 minutes or until a toothpick comes out clean from the middle of each loaf.
If you prefer, this recipe will make five mini-loaves. Adjust the baking time to 45 minutes or so if baking mini-loaves.
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mendenhallsneed on 6.21.2010
excellent! i tried to make it a little healthier and also made them as mini-cupcakes. here are my changes: i used all whole wheat flour {freshly milled}, 1 1/2 cups of turbinado sugar instead of 2 cups of white, 1/3 cup of milled flax seed, and less oil {that i replaced with applesauce}. i also did not put the chocolate chips in the batter; i sprinkle 3 atop each mini-cupcake. we love them!