Chocolate Chocolate Chip Zucchini Bread
I organized a trip to the beautiful Lyman Orchards, an hour away, in excitement for blueberry picking at the recommendation of one of my residents. On Friday, I had called and confirmed it was blueberry season on their automated system. The next day, waking up early on Saturday, we found out Friday had been the last day of blueberry season, and blueberry picking was closed!
Although bummed, we didn’t let that stop us. Blueberry picking turned into zucchini picking. Like 6 pound zucchini picking. I had never seen zucchini plants, and never such monster squashes. Each squash was longer than my entire arm!
The concept of zucchini bread is pretty bizarre (as B says, no veggies in my bread/cake/muffins!), especially when you put the words “chocolate” and “zucchini” together. But B admitted this Chocolate Chocolate Chip Zucchini Bread, adapted from Joy of Baking, was pretty good. So good you couldn’t even taste the vegetables. So good that B even upgraded it to calling it a brownie.
That’s probably the highest honor one can bestow on a zucchini bread.
Grating this beast of a squash was a nightmare. It took me 1 hour to grate just half of the zucchini, and half was enough for a triple batch of chocolate zucchini bread! The rate limiting factor was the number (and size) of loaf pans. I had one loaf pan…but the zucchini alone was 3-4x bigger than the pan.
This was the last thing I baked before our lovely 2 week vacation (more about that later!) – one batch was eaten in Connecticut, one batch was brought to California for B’s family, and one batch was brought to Texas for my family. Just sharing some Connecticut orchard (labor of) love with the rest of the US.
Chocolate Chocolate Chip Zucchini Bread
1 1/2 cups shredded raw zucchini
1 cup all-purpose flour
1/2 cup unsweetened natural cocoa powder, sifted
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup semi sweet or bittersweet chocolate chips
2 large eggs
1/2 cup vegetable oil
3/4 cup granulated white sugar
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F. Grease a loaf pan (makes 1 loaf)
Grate the zucchini, using a medium sized grater. Set aside.
In a large bowl combine the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Fold in the chocolate chips, coating with the dry ingredients (prevents chips from sinking).
In another large bowl beat the eggs. Add the oil, sugar, and vanilla extract and beat until well blended. Fold in the grated zucchini and flour mixture, stirring just until combined. Pour batter into loaf pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 60 minutes (do not overbake). Cool for about 10 minutes, run a knife around the edges, then remove the bread from the pan. It’s best to cut when the bread has fully cooled. Enjoy!
Sounds yummy! Thanks for sharing!
I have a TON of zucchini right now. I've been freezing it! Hubby doesn't like traditional zucchini bread, so I am definitely gonna pin this and try it soon! Fingers crossed he'll approve 😉
i always thought the gargantuan zucchinis weren't very good for eating, but perhaps they can be put to good use this way! your bread looks scrummy. 🙂
This looks so amazingly good!
Yum! I love zucchini and this looks like a great way to use it. 🙂 I have a similar recipe for zucchini cake with cream cheese icing; it's a must-try!
Zucchini bread is wonderful, addition of chocolate makes it even better!
I use a breakfast muffin recipe similar to this for chocolate zucchini muffins. Easy breakfast for my kids.
oh my gosh, I love zucchini
bread I have to try this one!!
I seriously don't know why I haven't tried zucchini bread, but adding chocolate chips can't hurt! How is the consistency? Is it very moist or a bit more firm?
I don't eat zucchini however I might be willing to if it looked this delicious 😉
LOVE zucchini bread…do you have a healthier alternative to all-purpose flour??
My husband doesn't like "veggies in my bread" but he likes this one a lot since it's got chocolate, so my fingers are crossed for you!
Yeah my friend specifically picked out the smaller zucchini for more flavor but I'm just drawn to the giant ones and I thought they tasted just as great
I'll have to check it out. It sounds like a weird combo at first but then it reminds me of carrot cake
chocolate makes everything wonderful!
Yes, you can make this with a muffin tin (I just didn't have any)!
Hope you enjoy!
It's very moist – like banana bread!
If you can't see it, then it's not there 😉
Hi Kim, I bet you could try whole wheat flour although the texture may be slightly different. I haven't tested it with whole wheat myself,but I'd say try 50/50 of whole wheat and regular flour to start.