Yield: 2 loaves
Double Chocolate Zucchini Bread
Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 hour 10 minutes
Delicious, extra fudgy, Double Chocolate Zucchini Bread. Recipe makes two freezer friendly loaves of zucchini bread!
Ingredients
- 4 large eggs
- ½ cup vegetable oil
- ½ cup sour cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- ½ tsp espresso powder
- 3 cups shredded zucchini
- 1 bag (11 oz) semi-sweet chocolate chips, divided
Instructions
- Preheat oven to 350 degrees F. Line the bottoms of two 9-inch loaf pans with parchment paper and spray with baking spray. Or grease both pans generously.
- In a large mixing bowl, combine the eggs, vegetable oil, sour cream, sugar, and vanilla until blended. Add in flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Mix until combined.
- Fold in zucchini and 1 ½ cups chocolate chips. Pour batter evenly into two prepared baking pans. Top with remaining chocolate chips.
- Bake for 45-50 minutes. Remove from oven and cool on wire rack for 5 minutes. Remove from baking pan and cool completely.
- If freezing, cool completely then wrap in foil. Slide into a gallon sized ziploc bag and freeze for several months. Place on room temperature counter to thaw overnight (still in bag).
Notes
- Adding the Espresso Powder does NOT make it taste like coffee. It just brings out the richness of the chocolate. I use this one from amazon!
Nutrition Information:
Yield:
24Serving Size:
1 sliceAmount Per Serving: Calories: 158Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 227mgCarbohydrates: 20gFiber: 1gSugar: 10gProtein: 3g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.