Double Chocolate Zucchini Bread
Shhhh! This moist, fudgy Double Chocolate Zucchini Bread is so insanely delicious no one will suspect it contains 2 cups of healthy veggies!
Servings 2 loaves
Calories 386kcal
Ingredients
- 3 eggs
- 1 cup vegetable oil
- 3 teaspoons vanilla extract
- 2 cups zucchini peeled and grated
- 2 cups granulated sugar
- 1 teaspoon instant coffee
- 3 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 3 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Coat two loaf pans with non-stick cooking spray. (You can also line the pans with parchment paper, letting it hang over the sides of the pans, and then spray again for easier removal later.)
- In a large mixing bowl, combine the eggs, vegetable oil, vanilla, zucchini, sugar, and coffee. Mix together and set aside.
- In a medium bowl, stir together the flour, cocoa powder, cinnamon, baking soda, salt, and chocolate chips.
- Pour the dry ingredients into the wet ingredients and stir until just combined. Be careful not to overmix. Divide the bread batter evenly between the two prepared loaf pans.
- Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. (If there is melted chocolate from the chocolate chips, that's okay.)
- Remove from the oven and let rest in the pan for 5-10 minutes. Remove the loaves from the pan (use the parchment paper to easily lift the bread). Slice and serve warm, or let the bread cool to room temperature before slicing.
Notes
Nutritional information is based on each loaf being cut into 8 slices.
Nutrition
Serving: 1slice | Calories: 386kcal | Carbohydrates: 50g | Protein: 4g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 229mg | Potassium: 156mg | Fiber: 2g | Sugar: 30g | Vitamin A: 83IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 2mg
