Chocolate Chocolate Chip Zucchini Bread

I feel like I owe you a big fat apology for there being zero chocolate recipes since ohhhh APRIL!? That is just absurd. Good thing I came with a peace offering in the form of chocolate chocolate chip zucchini bread. Forgiven?

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Every few days or so our super nice neighbor Charlie will pop over with a bag of veggies from his garden. In early spring it was bags of rhubarb {even though I have my own plant :) } and lately it’s peppers, tomatoes and gigantic zucchini’s. And by gigantic I mean as long as a baseball bat. Okay so maybe I’m exaggerating just a bit but these things are h-u-g-e.

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Since his last veggie-drop I’ve already made a few loafs of zucchini bread and he keeps coming at me with more zucc’s. So I figured I’d turn my traditional zucchini bread recipe into a chocolaty one. Because who doesn’t like to eat their dessert and a serving of vegetables at the same time?

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Oh and the result, in case you were wondering? This bread is beyond delicious and I bet you a two-foot zucchini that you can’t eat just one slice.

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I start by slicing the zucchini in half lengthwise.

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Look at that. It’s so excited to be a part of the chocolate zucchini bread that it’s weeping tears of joy!

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With a spoon, scoop out the seedy center. I’m not sure how mandatory this step is, but I’ve always just removed them. :)

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I go the old fashioned route and use my box grater for two reasons: A. It gives me a work out. And B. I hate, hate, HATE having to dig out my food processor. I may have said that about a thousand times already throughout this blog… but it’s the truth. So however you want to do it… just grate up enough zucchini for two packed, heaping cups and then set it off to the side.

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In a large bowl sift the dry ingredients. First up: 2 cups unbleached all purpose flour…

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Then three tablespoons of natural cocoa powder {not Dutch process}.

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Measure and add in one tablespoon cinnamon…

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And lastly measure and add in two teaspoons of baking soda and 1/4 teaspoon baking powder.

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Sift, sift, sift it good.

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Then go on and add in a teaspoon of kosher salt to the sifted ingredients. It never fits through the sifter so I add it after the fact.

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In a separate bowl crack in three large eggs.

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To the eggs, add in a half cup of unsweetened apple sauce.

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Then a half cup of grapeseed oil.

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Three teaspoons pure vanilla extract.

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Two cups of granulated sugar…

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And whisk to combine.

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Add in the two cups of grated zucchini…

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Stir…

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…and pour into the dry.

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Mix just until incorporated…

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Add in two cups of chocolate chips. NOTE: toss the chocolate chips in a little bit of flour before adding them in and that will help them from sinking to the bottom of the loaf. I totally forgot this step. It’s not crucial… but I recommend it :)

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Stir until the chocolate chips are througout.

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Grab two buttered and floured 9×5 loaf pans. NOTE: You could also butter and line with parchment for an easier attempt at removing the loaves later.

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Divide the batter into each prepared pan. It’s about 3 cups per pan.

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Spread it out and slide the pans into a preheated 350 degree oven to bake for 40 to 45 minutes or until a tester comes out with only a few crumbs attached.

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Boom.

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Do you want the good or bad news first?

The bad: you have to wait for the bread {can I really even call it that??} to completely cool before even attempting to remove the zucchini bread from the pan. Once cool, remove and slice into 1 inch slices.

The good: Well, duh… this recipe makes two loafs. Annnd it has chocolate chips in it.

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I have my dad’s, daughter’s and sister’s thumbs up approval of this super-d-duper chocolate loaf. It’s perfectly moist yet still has that zucchini bread taste… just chocolate-fied.

I prefer to eat this the next day when the chocolate chips have had a chance to harden back up with a cup of coffee… for breakfast.

Yumsville.

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Chocolate Chocolate Chip Zucchini Bread

Zucchini bread + cocoa and chocolate chips. It's a match made in heaven.

Yield: 2 loafs

Prep Time: 25 minutes

Cook Time: 40-45 minutes

Total Time: about 1 hour

Ingredients:

2 cups (heaping) grated Zucchini

2 cups Unbleached All Purpose Flour

3 tablespoons Natural Unsweetened Cocoa Powder (not Dutch processed)

1 tablespoon Cinnamon

2 teaspoons Baking Soda

1 teaspoon Kosher Salt

1/4 teaspoon Baking Powder

3 whole Eggs

2 cups Granulated Sugar

1/2 cup Unsweetened Applesauce

1/2 cup Grapeseed Oil

3 teaspoons Pure Vanilla Extract

2 cups Chocolate Chips

Directions:

Preheat your oven to 350 degrees and butter, line with parchment (or butter and flour) two 9x5 loaf pans.

In a large bowl, sift the flour, cocoa, cinnamon, baking soda and powder. Once sifted measure and add in the kosher salt.

In a separate bowl whisk together the eggs, applesauce, oil, sugar and vanilla. Add in the two cups of grated zucchini. Pour this into the bowl with the dry ingredients, stir until just about incorporated.

Toss the chocolate chips with a teaspoon of flour {optional} before adding them into the zucchini bread batter. Stir a few times before dividing the chocolate zucchini bread batter among the two prepared pans. {about 3 cups per pan}

Bake in preheated oven for 40-45 minutes or until a tester comes back with a few crumbs still attached.

Allow zucchini bread to cool completely before removing and slicing.

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18 Responses to “Chocolate Chocolate Chip Zucchini Bread”

  1. #
    1
    Millie l Add A Little — August 15, 2014 at 4:14 am

    Mmm this looks moist and delicious!

    http://youtube.com/addalittlefood

  2. #
    2
    Katrina @ Warm Vanilla Sugar — August 15, 2014 at 6:44 am

    Such a great way to use up zucchini! This looks great!

  3. #
    3
    Stephanie @ Girl Versus Dough — August 15, 2014 at 11:41 am

    Oh my lans, this bread. Chocolate + zucchini = MFEO. And made for my pie hole. :)

  4. #
    4
    Anna @ Crunchy Creamy Sweet — August 15, 2014 at 12:03 pm

    Hello, pretties! LOVE this chocolate zucchini bread! Pinned!

  5. #
    5
    Kelli H (Made in Sonoma) — August 15, 2014 at 1:03 pm

    Yeah, that looks amazing….I’d scoop out the seeds on a zucchini that size too. I think that the larger they are the less flavor/watery they are, so it’s prob a good idea!

  6. #
    6
    Mallory @ Because I Like Chocolate — August 16, 2014 at 1:02 pm

    Any quick bread that contains chocolate is perfectly fine by me!

  7. #
    7
    Nalini — August 16, 2014 at 1:30 pm

    I was wondering, did the instructions include the sugar? I guessed and put it in with the wet ingredients.

    • Laurie McNamara replied: — August 16th, 2014 @ 1:47 pm

      Yes! You’re absolutely correct! I’ll add that to the instructions

  8. #
    8
    Megan {Country Cleaver} — August 16, 2014 at 9:42 pm

    I will totally forgive ou for the lack of chocolate recipes – because you just hit this one out of the park!! I need a veggie toting neighbor, ASAP!

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    Trish F. — August 18, 2014 at 9:06 am

    I made this the other day and it is everything you promised and more! You are forgiven.

    • Laurie McNamara replied: — August 18th, 2014 @ 11:11 pm

      Ha ha! Thanks! I’m SO glad you loved the recipe Trish!

  10. #
    10
    ali grace — August 18, 2014 at 10:27 pm

    Ok, this looks soooo delicious. Just a curious question… Why no dutch process cocoa?

    • Laurie McNamara replied: — August 18th, 2014 @ 11:08 pm

      Great question! It has something to do with the acidity and how it interacts with the baking soda. :)

  11. #
    11
    Jennie @themessybakerblog — August 20, 2014 at 8:36 am

    There is so much zucchini happening over here. I’m running out of ideas for what to do with it. So, this is happening. Love!

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    Meredith — August 20, 2014 at 9:17 pm

    This is just what I need, so delicious to nibble on while I’m working!

  13. #
    13
    lenore — August 23, 2014 at 5:43 pm

    Do you include the skin when you grate it or peel it off? I just bought a 7 lb zuchinni for $1.00 today at the market and I can’t wait to try this recipe.

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