chocolate zucchini bread + chopped walnuts and dark chocolate chips
April 8th, 2015
I'll take any chance I get to bake something rich and chocolatey. Dark chocolate has long been a favorite indulgence of mine, and finding a socially acceptable way to eat it in the morning is considered a win in my book.
This past weekend I found myself craving something a bit sweet, satisfying, and comforting, as this spring has been slow to arrive here in the northeast. I wanted to make something I could snack on in the afternoon or enjoy in the morning with a cup of tea. After flipping through my favorite cookbooks and zig-zagging through the aisles of my local market, I decided on this tasty and surprisingly nutritious loaf. It's just sweet enough to make it feel like a treat, but hearty and filling in the best sort of way as well. AND there is quite a bit of zucchini hidden in these loaves, which makes them healthy right? Personally, I love adding nuts to breads like these for a little crunch, but feel free to leave them out if you'd rather. Mini dark chocolate chips top off this seemingly decadent baked good.
This was the perfect little loaf to wrap up and enjoy with friends this past Easter Sunday. Whip this up and let me know how you share it. Bon appetit!
double dark chocolate zucchini bread -
makes 2 loaves
- 1 ½ cups all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup walnuts, chopped (optional)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sugar
- 1/2 cup unsweetened cocoa powder
- 3 packed cups zucchini, grated (don’t peel it!)
- 3 eggs
- 2 tsp vanilla extract
- 1 cup refined coconut oil, melted
- 1 cup dark mini chocolate chips (you can use semi-sweet as well)
Preheat your oven to 350°.
Lightly grease and line two bread pans with parchment paper. You can grease and flour your tins if you don't have any parchment paper on hand. This will prevent your chocolatey loaves from sticking.
In a large bowl, combine your dry ingredients - flours, sugar, salt, baking soda, baking powder, cocoa, and chopped walnuts.
In a separate medium sized bowl, crack your eggs and beat lightly with a fork until whisked together. Add your zucchini, vanilla, and then your melted coconut oil. Take care to work efficiently during this step, you don't want your coconut oil to solidify! Once combined, add this mixture to your dry ingredients, stirring until you are left with a well mixed batter. Fold in the dark (or semi-sweet) chocolate chips until just combined.
Divide your batter between your bread pans. Place them on the middle rack of your preheated oven for about 50 minutes. Your zucchini bread is done when the tops of your loaves are cracked, risen, and a toothpick comes back clean when inserted. Let your loaves cool for 10 minutes before enjoying with good friends and a cup of tea. Enjoy!