Chocolate Chocolate Chip Zucchini Bread

This recipe was five years in the making. I took my first stab at chocolate chocolate chip zucchini bread on a whim after tinkering around in my kitchen. It turned out amazing but then I lost my recipe and all of my subsequence attempts failed miserably. I got discouraged and ended up stepping away.

Who needs chocolate chocolate chip zucchini bread anyway?

Um, I do.

My daughter’s love for chocolate inspired me to try again. Coincidentally it was my first real adventure in the kitchen since we moved to Connecticut. Wow did it feel good to put on my apron again. This year has been full of change and I haven’t really had the bandwidth for being creative at home. Throwing myself into this recipe was cathartic. It has also anchored me in some new memories with Chloé. She loves to bake with me, but more than anything I think what she loves most is sneaking chocolate chips out the bag when she thinks I’m not looking.

The recipe makes two loaves, which my new neighbors are unknowingly thrilled about because I end up gifting the extra. Sometimes I freeze it which is always such a nice surprise when you have nothing homemade in your kitchen and you can just open the freezer et voilà!

Chocolate Chocolate Chip Zucchini Bread

Preheat oven to 350 degrees. Butter two loaf pans.

1 1/2 cups sugar
1 1/2 sticks (3/4 cup) unsalted butter, melted
2 eggs
1 tsp vanilla
3 cups grated zucchini (packed + strained)
3 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/4 cup cocoa powder
1 1/2 cups chocolate chips

Combine the sugar and melted butter. Mix well.

Add the eggs one at a time. Mix in the vanilla and then add the shredded zucchini.

Combine the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and cocoa powder.

Slowly add the dry ingredients to the wet, mixing as you go. Last but not least, add the chocolate chips!

Divide the batter evenly between your two loaf pans (they should fill to about 3/4 leaving some room for your loaves to rise in the oven).

Pop them into the oven for 1 hour and ten minutes. A knife should come out clean, minus the melted chocolate!

Leave them in the pans on a cooling rack for 10 mins. Slice around the edges of the pan and transfer your loaves directly to the rack to cool completely.

I hope you love it! Enjoy! xx

Chrissy
Join the Discussion

Leave a Reply

Your email address will not be published. Required fields are marked *

*

Share This Post

Share This Post

Back to Food
  • Thanks for welcoming me into your h(om)e.

    May this meditation help you find the peace within. I look forward to sharing more inspiration and goodies with you in my regular newsletters.

  • This field is for validation purposes and should be left unchanged.