Hey there! It’s been a LONG time since I’ve shared a recipe around here! I’m working on ever so SLOWLY compiling all of my favorite recipes so that I can turn them into a family cookbook! When I realized that I’ve never shared this one I HAD to get my double chocolate zucchini bread on the blog for you all!
Over the Summer my friend Tara gave me two HUGE zucchini from her garden (not the little ones in these pictures). I love getting these because you get so much more zucchini out of them than the little ones at the grocery store. Weirdly I’m allergic to touching zucchini, but I feel fine when I eat it?! Thankfully my mom peeled, chopped, and processed the two huge zucchini’s for me when she was here. All together I had four processed cups from those two huge zucchini so I doubled this recipe and ended up with seven loaves.
When this recipe was doubled it completely FILLED my biggest bowl! My husband always jokes that I’m chronic “bowl overfiller”. If you weren’t doubling I’m sure you could make it in a kitchenaid mixer bowl. I didn’t have any mini chocolate chips on hand, but I do love using them because I think it ensures that there’s chips in every bite!
This recipe freezes really well. Once the loaves are cool I wrap each one in parchment paper, and then I put 3 loaves in each Gallon freezer bag. To thaw them I just set one on the counter for about 6 hours. We usually serve it sliced and warmed up with a little butter.Print
Double Chocolate Zucchini Bread
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 3 large loaves
- 3 Eggs
- 1 cup Vegetable Oil
- 2 cups Sugar
- 1 Tablespoon Vanilla
- 2 cups processed Zucchini
- 2.5 cups Flour
- 1/2 cup Cocoa
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- 1/4 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1.5 cups Semi Sweet Chocolate Chips or Mini Chips
- Chop and Process Zucchini in Food Processor. I like to run it until it is an applesauce consistency.
- Add Eggs, Oil, Sugar, and Vanilla into zucchini
- Add dry ingredients and mix well
- Add in chocolate chips
- Pour into 2-3 greased bread pans
- Bake at 350 until fork comes out clean (about 1 hr)
I found that my tins, pyrex, and glass bread pans each cooked for slightly different lengths of time, anwhere from 50 minutes to 1 hour and 15 minutes. Be sure to watch closely!
Thank you so much for stopping by and reading! I hope you love this recipe as much as we do!
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