Double chocolate zucchini loaf that is a total crowd pleaser, plus you can make it gluten-free! This loaf is moist, dense and doesn’t really taste like it has zucchini in it, which is a plus if you have any picky eaters on your hands. Really, it tastes more like a fudge brownie loaf that anything. I pulled 2 large zucchinis from my moms garden the other day, and since she’s gluten-free I figured one of the 2 loaves I made should be gluten-free. So yes 2 douche chocolate zucchini loaves came out of my oven in one day. The best part? You cant even tell the difference between the gluten-free and the gluten-filled loaf! I love how this recipe comes together in 1 bowl, meaning less dishes for you, and how there is cocoa powder and chocolate chips. I personally like to use a mix between milk and semi-sweet chocolate chips. It tastes great served warm, and topped with butter. Use this recipe for all your zucchini! You are going to love this loaf!
What You’ll Need
- Large Bowl
- 8 1/2 x 4 1/2″ Loaf Pan
- Wire Cooling Rack
- 2 large eggs
- 1/3 cup honey
- 1/2 cup vegetable oil, plus 2 tablespoons
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup cocoa powder
- 1 2/3 cups all-purpose flour - gluten-free option see note below.
- 2 cups shredded, zucchini
- 1 1/4 cups chocolate chips - divided (I like a mix of milk and semi-sweet)
- Preheat your oven to 350 degrees, lightly grease and flour your loaf pan.
- In a large mixing bowl combine the eggs, honey, oil, sugar and vanilla extract until smooth and no brown sugar clumps remain.
- Add the salt, baking soda, baking powder, cocoa powder and flour mixing until no more flour remains.
- Stir in the zucchini and 1 cup of the chocolate chips.
- Pour the batter into your prepared loaf pan.
- Sprinkle the remainder 1/4 cup of chocolate chips on top of the batter.
- Bake for 50-60 minutes until a toothpick comes out clean.
- Let cool in the loaf pan for 10-15 minutes until you can remove from pan and let cool completely on the wire rack.
- Store in an air tight container for up to a week or freeze for up to 3 months.
- *Gluten-free option: Replace flour with 1 2/3 cup of gluten free flour and 1 1/2 teaspoon of xanthan gum. Be sure to watch for my homemade gluten-free flour mix coming soon!
This I saw something similar to this the other day, looks delicious. I am definitely going to have to give it a try. 🙂
Thanks Nadine! Let me know if you try it! 🙂