Double Chocolate Zucchini Bread

chocolate zucchini bread

Today is day 2 of my coffee detox {yes I quit again}. I am feeling much better than yesterday, which consisted of laying on the coach groaning from a terrible headache and dreaming of a nice hot latte. Why am I quitting again? I just decided I don’t want to be a slave to it every morning anymore. The feeling of not being able to function properly without it is awful! I am not a student anymore, so I don’t really have an excuse these days. For all of you who don’t have a caffeine addiction, I envy what it must feel like to wake up normally in the morning. I will let you know how that feels next week! Whenever I try to give up coffee, my food cravings go crazy. Especially for things with sugar and caffeine, like CHOCOLATE. Thus, this chocolate zucchini bread happened. I added chocolate chips to make it even more chocolately, and pecans for texture. It turned out SO GOOD. Don’t worry, I have been making really healthy smoothies too with lots of fruit and vegetables…I call them my “guilt smoothies”…

When I first saw recipes for zucchini bread floating around, I immediately wanted to try it because I was so curious about the taste. To my surprise, the zucchini doesn’t really taste like anything in this bread, which is probably a good thing since I love the rich chocolate flavor. It does, however, make the bread incredibly moist! I used a 5-star recipe I found in Cooking Light magazine, but made some changes (for example, I didn’t have applesauce so I used buttermilk instead). I also decided to omit the cinnamon, but I can imagine it must taste delicious with it included. I hope you enjoy this bread as much as I did!

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5.0 from 2 reviews
Double Chocolate Zucchini Bread
 
Prep time
Cook time
Total
 
Type: Dessert
Serves: 4
Ingredients
  • 1 medium organic zucchini
  • ½ cup buttermilk (or ½ cup milk + ½ tbsp white vinegar)
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 2 eggs
  • ¾ cup sugar
  • 1⅔ cups all-purpose flour
  • ¼ cup cocoa
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine salt
  • 1 cup chopped pecans
  • ½ cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees F.
  2. Spray a 9x4-inch loaf pan with cooking spray and set aside.
  3. Finely shred the zucchini by hand or using a food processor, and gently press out the excess water.
  4. In a mixing bowl, stir together the buttermilk, oil, eggs, sugar and vanilla. Add the zucchini and stir.
  5. In a separate bowl, combine the flour, cocoa, baking powder, baking soda, and salt.
  6. Gradually add the flour mix to the batter, stirring in-between, until all is added.
  7. Stir in the pecans and chocolate chips, then transfer to the loaf pan.
  8. Bake for 1 hour, until a toothpick comes out dry.
  9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool until ready to serve.
  10. Wrap with plastic wrap and keep in the refrigerator for up to 3 days for best freshness.
Makes 1 loaf

    Recipe adapted from Chocolate Chip Zucchini Bread, Cooking Light 2014

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    8 comments

    1. Hotly Spiced says:

      I love the sound of this recipe! And the bread/cake looks so dark and moist. I’ve never been a coffee or tea drinker but when I was nursing I had a terrible addiction to diet coke. I absolutely had to give it up but it wasn’t easy. I haven’t had caffeine for about seven years and it’s now not something I miss. Good luck! xx

    2. John@Kitchen Riffs says:

      I’ve had plenty of zucchini bread, but never with chocolate. Love the idea! And good for you for battling caffeine. I love the stuff, but I limit myself to no more than 2 cups of tea a day so I don’t have problems.

    3. Bam's Kitchen says:

      I would love a slice of this or 2 to go with my morning tea. Packed with chocolate and moist! As for those headaches they are horrible. I had a migraine for 3 weeks when I quite last time. I also have one everyone in awhile but limit to no more than 2 day. I can’t even think of having to withdraw from it again. Oh my good luck.

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