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Healthy(ish) Double Chocolate Zucchini Bread

Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Desserts
Cuisine: American
Servings: 10

Equipment

Ingredients

  • 2 cups of shredded zucchini unpeeled; 1 large or two small
  • 2 large eggs
  • 1/4 cup of honey
  • 1/2 cup of oil olive or avocado
  • 1/3 cup of brown sugar
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of sea salt
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of ground cinnamon
  • 1/3 cup of Dutch process cocoa powder
  • 1 2/3 cups of all-purpose flour see notes for GF
  • 1/2 cup of dark chocolate chips or chunks 70%+

Instructions

  • Preheat the oven to 350°F; line a 8 1/2 x 4 1/2 loaf pan with parchment paper. Pro tip, you can do this whole thing in your food processor if you want, if you're using the food processor shredder attachment. Otherwise mix up the wet ingredients in a bowl, add the zucchini, then the dry ingredients.
  • If using a food processor, put the shredder attachment on and shred the zucchini. Then take a paper towel and squeeze it a few times to get some of the wetness off.
  • Replace the attachment with the regular S-blade. Add the eggs, honey, olive oil, vanilla, and brown sugar. Blend until everything is incorporated.
  • Add the dry ingredients EXCEPT the chocolate chips. Blend again, scraping down the sides to make sure everything gets mixed in. Then stir in the chocolate chips by hand.
  • Pour the batter into your prepared pan and bake for 65 to 75 minutes (definitely don't pull it out before 60 or 65 minutes), until a tester inserted into the center comes out clean, save for perhaps a light smear of chocolate from the melted chips.
  • Remove the bread from the oven, and let it cool for at least 10 to 15 minutes before loosening the edges and devouring. If you used GF flour, I recommend letting it cool longer to keep it from falling apart.

Notes

  • You can definitely make this gluten-free.  In fact, the updated photos in this post are a GF loaf!  I used 1 cup of Bob's Red Mill 1:1 mix, and 2/3 cup of oat flour.
  • You don't have to use Dutch process cocoa powder if you don't have it.  I recommend Hershey's Special Dark otherwise, not just the regular bland Hershey's you get at the store.  Makes a huge difference in flavor.