By the looks of my garden, I can tell it won’t be long before I’ll be shuffling vegetables and making a plan for what to do with the extras. If you have grown zucchini or squash, you know you’re likely to have an abundance within a short time. What should you do with the one last zucchini? My solution is to bake this delicious, melt-in-your-mouth, Double Chocolate Zucchini Bread.Jump to Recipe
Honestly, it is a stretch to call it bread. Let’s admit it; this is really a cake disguised as bread. Whatever you choose to call it, you will find it to be delicious and something you will appreciate having nearby. As a bonus, it freezes wonderfully so you can have it handy whenever there is a need for something warm and sweet.
So grab that one last zucchini that you have been shuffling around and get ready to be blown away at just how good a vegetable can be as a dessert! Double Chocolate Zucchini Bread is a recipe you will want to bookmark, print, and share with everyone who tastes it.
Double Chocolate Zucchini Bread
- 1 cup coconut oil Refined
- 1 1/2 cups white sugar
- 2 eggs room temperature
- 1/2 cup almond milk unsweetened, vanilla or plain
- 1 tsp pure vanilla extract can omit is you use vanilla almond milk
- 2 1/2 cups all purpose flour unbleached
- 4 tbsp cocoa powder
- 1/2 tsp baking powder aluminum free
- 1 tsp baking soda
- 1 tsp salt
- 2 cups grated zucchini one large zucchini
- 1 1/2 cups chocolate chips
- Pre-heat your oven to 350 degrees, spray or butter 2 loaf pans
- In a mixer bowl, mix coconut oil (softened) and sugar until combined.
- Add eggs one at a time, mix just until yellow disappears.
- Add the almond milk and vanilla.
- In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
- Add dry ingredients to the wet by mixing a spoonful in at a time. Mix until all of the flour is evenly combined.
- Add the grated zucchini and the chocolate chips. Mix this with just a quick stir.
- Divide the batter into the 2 prepared loaf pans and sprinkle with chocolate chips (optional).
- Bake for 1 hour or until a toothpick inserted comes out clean. Let the loaves cool for 30 minutes before removing them from the pans.