When you hear zucchini bread does your mouth water? I know mine didn’t. It was never something I said “oh I could really go for some right now”. It wasn’t until I tried finding ways to get more veggies into my kids that I developed the perfect zucchini bread recipe anyone would die for.
I’m not exaggerating, it is delectable. I can eat it for breakfast or even for dessert. I feel like I’m sneaking a cupcake or something when I grab a slice. It’s really hard to believe it is packed full of veggies and is a healthier option for a snack.
Any time I make it, the kids don’t stop asking for it. They truly think they’re having a treat. I usually reward them for eating all their lunch or dinner with a “treat” of zucchini bread. Little do they know all the green goodness inside.
I tried out several recipes but couldn’t quite find one that both tasted good and I felt good about giving to my kids. One recipe called for coffee, but honestly the last thing I want to do is give my kids caffeine. Many others were packed full of butter and vegetable oil. After many failed attempts I finally perfected what I believe to be the best Double Chocolate Zucchini Bread. Chocolate always makes everything better!
Keep refrigerated so it lasts longer. It is also great to freeze for up to 3-4 months.
Double Chocolate Zucchini Bread
Ingredients
- 1 1/2-2 cups of Shredded Zucchini (it will not measure perfect)
- 1 cup Flour
- 1/2 cup cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp water
- 3/4 cup dark chocolate chips
- 2 eggs
- 1/4 cup coconut oil
- 1/2 cup sugar
- 1/4 cup sour cream or plain greek yogurt
- 1 tsp vanilla
Directions
- Preheat oven to 350ºF. Spray (and flour) your loaf pan. I like to coat with flour so the bread slides right out.
- Shred zucchini using a cheese grater or food processor grater attachment. Place the shredded zucchini in 2-3 paper towels and gently press down. You want to absorb some of the moisture.
- In a large bowl whisk all dry ingredients, except chocolate chips and sugar.
- In a separate bowl mix the eggs, sour cream/yogurt, sugar, and vanilla until creamy. If your coconut oil isn’t liquid heat just until it’s in liquid form. Do not pour it into the mixture hot! It will cook the eggs if you do. Let sit until room temperature then mix quickly into the batter.
- Combine the dry ingredients slowly into the batter mixture at a low speed. Once everything is mixed in, fold the chocolate chips into the batter.
- Pour batter into your loaf pan and cook for 40-55 minutes. Insert a toothpick or knife. If it comes out fairly clean it is done. If the mixture is still gooey continue to cook in 3 minute increments to ensure it doesn’t dry out.
Enjoy,
Jackie
