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 you 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.