Go Back
slice of double chocolate zucchini bread with butter
Print Recipe
5 from 1 vote

Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread: Two kinds of chocolate + grated zucchini + nutmeg & cinnamon
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Breakfast
Cuisine: American
Keyword: chocolate zucchini bread, zucchini bread
Servings: 8

Ingredients

  • 4 cups whole wheat pastry flour aka white whole wheat flour
  • 1 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 cup avocado oil walnut or coconut oil also good
  • 8 tbsp unsalted butter
  • 1/4 cup plain yogurt
  • 1 1/2 cup buttermilk
  • 3 eggs
  • 2 tsp vanilla extract
  • 1 cup chocolate chips
  • 2 cups shredded zucchini about 2 small zucchini

Instructions

  • Preheat oven to 350 degrees F and set oven racks to upper-middle and lower-middle racks. Butter two 8.5 by 4.5 inch loaf pans.
  • Cream butter and sugar in a large bowl until light and fluffy and the butter is visibly lighter in color. Add eggs, one at a time, until well incorporated.
  • Stir together dry ingredients with a whisk to make sure they’re fully combined, including the flour, cocoa powder, baking powder, baking soda, salt, cinnamon and nutmeg. 
  • In a medium bowl, combine the buttermilk, oil, yogurt, vanilla and zucchini. 
  • Stir in 1/3 of the dry ingredients into the butter/sugar mixture, followed by ½ of the zucchini mixture, another 1/3 of the dry ingredients, the remaining zucchini mixture, and finally, the last of the dry ingredients, stopping to scrape the sides of the bowl between each addition. Try not to overmix. 
  • Gently stir in the chocolate chips.
  • Pour into prepared loaf pans as evenly as possible. Place on loaf on the upper-middle rack and the other on the lower-middle rack. Bake for 55-65 minutes, rotating loaves from bottom to top and top to bottom halfway through bake time.
  • Remove from oven and place on cooling rack. Cool for 5 minutes before running a knife around the sides of the pan and removing to the cooling rack to cool completely. Slice with a serrated knife.
  • Store this bread at room temperature for 2-3 days or refrigerated for up to 5 days. It freezes beautifully. Just wrap it in foil and place in a re-sealable bag. Thaw at room temperature overnight or pop in the oven for 10-15 minutes to melt the chocolate chips. 

Notes

  1. For Muffins: Line a muffin tin (or 2!) with muffin liners or grease a muffin pan and fill a little more than 2/3 of the way full. Bake for about 15-17 minutes. Makes about 30 muffins.
  2. You can use 2-9X5 loaf pans instead. Just reduce the cooking time by about 10 minutes. You'll want to start checking them around 45 minutes.