Double Chocolate Zucchini Bread
- 2 large eggs
- 1/3 cup honey
- 1/2 cup melted coconut oil
- 1/2 cup brown sugar
- 1 teaspoon real vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup Dutch-process cocoa powder
- 1 cup all-purpose flour
- 2/3 cup white whole wheat flour
- 2 cups shredded unpeeled zucchini, gently pressed
- 1 1/4 cups chocolate chunks
Preheat the oven to 350°. Grease a standard loaf pan or the wells of a standard sized 12-muffin pan.
Whisk together the eggs, honey, oil, vanilla extract and sugar until smooth in a large mixing bowl. Add all of the remaining ingredients (except the zucchini and chocolate chunks) and stir until no dry pockets remain. Stir in the zucchini and chocolate chunks until evenly combined.
Scrape the batter into the prepared loaf pan or divide between the 12 muffin cups. If baking the loaf, bake for 65-75 minutes or until the loaf tests clean with the exception of a little melted chocolate on the tester. If baking muffins, begin checking them at 18 minutes and bake until they test done (minus a little melted chocolate smeared on the tester.)
Whether cooking the loaf or the muffins, cool in the pan for 10 minutes before gently turning out onto a cooling rack. Cool completely before slicing. The muffins can be eaten warm. Leftovers should be tightly wrapped and stored at room temperature.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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