Double Chocolate Zucchini Bread

4.5 stars based on 51 votes

This Double Chocolate Zucchini Bread makes the perfect afternoon snack whenever you’re in need of a chocolate fix.  It has a deep chocolate flavor from unsweetened cocoa powder and bittersweet chocolate chips, yet it’s not so sweet that it tastes like dessert. It’s also loaded with zucchini, so there’s some virtue in it.

Begin by grating your zucchini. I use a food processor but you can also do it by hand with a box grater.

Next, melt the butter in a large mixing bowl.

Add the brown sugar.

And stir until smooth.

Stir in the eggs and vanilla, then set aside. (Note: it’s important to stir the brown sugar into the melted butter before adding the eggs, as the hot butter alone could cook the eggs.)

Next, whisk together the flour, cocoa powder, baking soda, baking powder and salt in a mixing bowl.

Add it to the wet ingredients.

And stir to combine — it will be very thick.

Next, add the grated zucchini and chocolate chips.

And stir until well combined. It will still be very thick — that’s okay.

Transfer the mixture to a greased loaf pan, and spread the batter evenly with a spatula.

Bake for about an hour, then let the loaf cool in the pan for about ten minutes.

Turn the loaf out onto a rack to cool completely. It’s delicious right out of the oven but it’s best to wait at least an hour to slice it, otherwise it may crumble a little. Enjoy!

Note: My starting point for this recipe was this recipe from King Arthur Flour. I replaced the vegetable oil with butter, swapped out the honey for more brown sugar, and reduced the salt.

Chocolate Zucchini Bread

By Jennifer Segal

Servings: One 8-1/2 x 4-1/2-inch loaf

Total Time: 1 Hour 20 Minutes

Ingredients

• 1 stick (1/2 cup) unsalted butter
• 3/4 cup plus 2 tablespoons light brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1-2/3 cups all purpose flour, spooned into measuring cup and leveled off with a knife
• 1/3 cup Dutch-process cocoa powder (ok to substitute natural cocoa powder)
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon espresso powder or instant coffee (optional)
• 2 cups shredded zucchini (from 1-2 zucchini), gently packed
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350 degrees and grease an 8-1/2" x 4-1/2" loaf pan with nonstick cooking spray.
2. Place the butter in a large microwave-safe mixing bowl and microwave for one minute, or until just melted. Stir in the brown sugar until completely smooth. Add the eggs and vanilla and stir until incorporated. (Be sure to add the eggs after the brown sugar is mixed in, as the hot butter alone could cook the eggs.)
3. Whisk together the flour, cocoa powder, salt, baking powder, baking soda and instant coffee (if using) in a medium bowl. Add to the butter mixture and stir until well combined. It will be very thick.
4. Stir in the shredded zucchini and chocolate chips. (It will still be thick -- that's okay.)
5. Spoon the batter into the prepared loaf pan and spread evenly. Bake for 60-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean (save for perhaps a smear from the melted chocolate chips). Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely.

Nutrition Information

• Per serving (16 1/2-inch slices servings)
• Serving size: 1 slice
• Calories: 231
• Fat: 10g
• Saturated fat: 6g
• Carbohydrates: 33g
• Sugar: 21g
• Fiber: 1g
• Protein: 3g
• Sodium: 184mg
• Cholesterol: 41mg

Swedish Coffee Bread

This recipe can be double or even tripled if desired.

In a large mixing bowl, combine 3/4c flour, 1 pkg active dry yeast, and 1 tbs ground cardamom. Heat 3/4c milk, 1/3c sugar, 1/4c butter, and 1/2 tsp  salt until just warm stirring constantly. Add to flour mixture, add 1 egg. Beat at low speed for 30 sec. Beat 3 min on high. Stir in as much of 1 3/4 to 2 1/4c flour as you can mix in with a spoon. On a lightly floured surface knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 min total) Shape into a ball. Place in a greased bowl, turning once. Cover, let rise until double (about 1 1/4 hrs)

Punch down, divide into thirds, cover, and let rest 10 min. Roll each ball into a 16in. rope. Braid. Cover, let rise until nearly double (about 40 min). Bake at 375 about 20 min or until bottom is dry and golden brown.

This recipe can be double or even tripled if desired.

Courtesy of James and Robin Strathdee

Our Pancakes

Ingredients
1 egg
1 cup all-purpose flour
1 1/4 cup milk
1 tablespoon sugar
2 tablespoons vegetable oil
1 tablespoon baking powder
1/2 teaspoon salt
Directions
In a bowl, mix all the ingredients together, breaking up any lumps. Pour batter onto a hot griddle. Flip pancakes when the edges appear cooked and the batter bubbles on top. Serve immediately.

Stephanies Pumpkin Bread

Print

Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

The best pumpkin bread you’ll ever taste.

Author: Amy Wilson

Serves: 14

Ingredients

• 3 cups all-purpose flour
• 1 tsp ground cloves
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• ½ tsp salt
• 1 tsp baking soda
• ½ tsp baking powder
• 2 1/2 cups granulated sugar
• 1 cup butter, really soft, half melted really
• 3 large eggs
• 1 16 oz can of pure pumpkin
• ½ cup chopped pecans (optional)

Instructions

1. Preheat oven to 350˚F and spray two medium loaf pans with nonstick cooking spray.
2. In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
3. In the bowl of a stand mixer with the wire whisk attached, dump in the sugar. Take the butter and put it in the microwave for about 30 seconds, so that it is half melted. Dump it into the sugar. Add the eggs. Cream these three ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well.
4. In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch.
5. Pour half of the batter into a one of the prepared pans. Fold the pecans into the remaining batter and then pour it into the other prepared pan. Bake side-by-side for about one hour or until an inserted knife comes out clean the top is golden.

Notes

Yields 2 loaves.