Adapted from the recipe “Double Chocolate Zucchini Bread” on the King Arthur Flour site. This recipe makes a zucchini bread that is sweat, but not very sweet. It can be eaten as is, or it is also very good with a little bit of honey and some plain yogurt on it.
Chocolate Zucchini Bread
- 2 large eggs
- 1/3 cup honey
- 1/2 cup vegetable oil
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup cocoa
- 1 cup all-purpose flour
- 2/3 cup one-minute oatmeal
- 2 cups shredded, unpeeled zucchini, gently pressed
- 1/2 cup bittersweet or semisweet chocolate chips
- 1/2 cup roughly chopped walnuts
Preheat oven to 350 F. Lightly grease the loaf pan you are going to bake this in.
Beat together the eggs, honey, sugar, oil, and vanilla until smooth. Add in the flour, oatmeal, cocoa, baking soda and baking powder and thoroughly mix. (You can mix the dry ingredients together before you add them to the wet ingredients, but I dumped them all in without premixing and it turned out okay. Just be sure you thoroughly mix everything together.)
Add zucchini and stir to combine. Do the same with the walnuts, and then the chocolate chips.
Pour the batter into the greased loaf pan. Bake for 60 – 75 minutes. It’s done when a toothpick inserted in the middle comes out clean (be careful not to mistake molten chocolate chips on the toothpick for uncooked batter)
This is a very moist loaf. It can sit on the counter in a plastic bag for a couple of days. If you are going to place it in the refrigerator, wrap it in a paper towel first before placing it in a plastic bag, as even completely cooled it will still create condensation in a plastic bag in the refrigerator.