This double chocolate zucchini bread is intensely chocolatey and moist, and the perfect way to incorporate one of summer’s finest vegetables into your baking.
I am not a big fan of vegetables. Toby actually jokes about it because I rotate through the same 4 vegetables with dinner each night. He is much less picky about vegetables than I am. But, the one vegetable that I always enjoy is zucchini! I have been trying to find new ways to cook and eat this fresh summer squash while it is plentiful in the stores to mix up our usual routine. Zucchini bread is a great way to use up zucchini when you have a plentiful garden, or if you just enjoy zucchini as much as I do.
One of the best things about cooking with zucchini is the high moisture content. I add shredded zucchini into my turkey meatloaves or meatballs to keep them moist. The shredded zucchini in this double chocolate zucchini bread does the same thing by keeping the bread tender and moist. You won’t taste the zucchini, but you will still get all of the wonderful vegetable nutrition. Even the pickiest of eaters won’t be able to detect that a green vegetable is hidden within this decadent chocolate loaf.
To really bring out the chocolate flavor I used coffee as the liquid in this chocolate zucchini bread. There isn’t enough coffee to be able to taste it. But, the addition adds an extra depth of flavor and really enhances the chocolate taste.
- 2 cups shredded zucchini
- 2 cups flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup canola oil
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- ½ cup chocolate chips
- ½ cup coffee
- Preheat the oven to 350 degrees, and lightly spray a 8x4 inch loaf pan with nonstick spray.
- In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Then stir the shredded zucchini into the dry ingredients. Coating the zucchini in flour helps to keep it evenly distributed within the bread while it bakes.
- Next add in oil, eggs, vanilla, and coffee and stir just until mixed. Stir in chocolate chips.
- Pour the batter into the loaf pan and bake for 70 minutes or until a toothpick comes out of the center clean. Let cool before removing from the pan.