If you have been around here for a while you know I have a thing for chocolate. I am not too big on vegetables but I am working on getting better at trying to incorporate them into my diet. This year, zucchini has been a regular item I pick up from the farmers market. From throwing into pasta sauce, making zucchini fries, and now adding it to bread. I first saw this recipe posted on What’s Gaby Cooking. I have recently been introduced to her from my friend Tammy and other readers.
After tasting this Double Chocolate Zucchini Bread, I want to be friends with Gaby. OMG, it is good. You don’t really even notice the zucchini. The bread is moist, flavorful and I give full permission to eat it for breakfast because it is healthy.
A few notes, this recipe calls for chocolate chips, I used two chocolate bars and chopped them. You could do either. This makes two loaves and it is hard to half given the measurements so use the second loaf for your neighbor, or the friend that has helped you out a lot over the last couple of months, you can always freeze it.
I used coconut oil, she says you can use vegetable or coconut. I rarely use coconut oil and pretty much sub olive oil in all my cooking even my challah. I used my Kitchenaid mixer for this. It was very easy and the mess was minimal. The biggest mess was grating the zucchini but it was way easier than grating carrots for carrot cake. Trust me.
I gave half a loaf to my neighbor and let them cool over night. It was still moist and delicious the next day.
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