Triple Chocolate Zucchini Bread
Updated April 25, 2017
cup all-purpose flour
teaspoon baking powder
teaspoon vanilla extract
cup semisweet chocolate chips
cup dark chocolate chips
Whisk together dry ingredients (flour, cocoa powder, salt, baking powder, and baking soda) in a bowl.
Whisk together sugar, vegetable oil, honey, eggs, and vanilla extract in a separate bowl.
Stir dry ingredients into wet ingredients.
Then fold in zucchini and chocolate chips.
Pour thick batter into a 9x5 loaf pan that has been lightly buttered and floured.
Bake bread at 350°F for 70-75 minutes until a tester comes out clean.
Let bread cool for 5 minutes in pan, then invert and carefully remove bread. Let cool for another 15-20 minutes before slicing.
To store, wrap tightly in plastic wrap and store in the fridge for up to a week.
More About This Recipe
- If you live in an area where people have gardens, you will almost certainly have a neighbor or friend offer a metric ton of zucchini in the next few weeks.A guy can only eat so much zucchini, but it’s a shame to let it go to waste. Zucchini bread is a pretty tried and true way to use some of it in a really delicious way.For my triple chocolate zucchini bread, I pack in a lot of shredded zucchini and three different kinds of chocolate for a really dense and rich bread that can be either a breakfast or dessert!A thick slice of this bread is a great treat and a sweet way to use up some extra zucchini!