This Double Chocolate Zucchini Bread recipe will fool even the healthiest health nut! Packed with a couple cups of shredded fresh zucchini and loaded with antioxidant-containing chocolate, what’s not to love?
Slowly but surely, you’ll be overwhelmed with the amount of zucchini recipes overflowing the internet. Food blogs, magazines, e-books – all on what to do with the crazy harvest of this amazing vegetable. And every year, I promise myself I’ll bake up a loaf of zucchini bread and then forget. This year while making gazpacho at work, I decided to grab the leftover zucchini (we only use a sliver of the skin and meat of the zucchini in our gazpacho) and take it home to bake with it! This loaf was the result: moist, rich, dense, and full of chocolate flavor! It’s packed with two whole cups of fresh zucchini, olive oil, almond milk, and raw sugar so it’s basically a HEALTH food! HA! But seriously, it’s got some great ingredients to balance the chocolate – and even that is good for you!
I’ve lately become obsessed with Divine Chocolate and no, this isn’t a sponsored post, I am utterly in love with their cocoa powder and their milk chocolate bars. Seriously, they have a Crunchy Milk Chocolate bar I grabbed at the store the other day that I did not share with anyone, it was that good.
Double Chocolate Zucchini Bread
- 2 ½ cups all-purpose flour
- 1 ½ cups raw sugar
- ⅔ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs room temperature
- ½ cup sweetened condensed milk
- ½ cup olive oil
- ½ cup almond milk
- 1 tablespoon white vinegar
- 2 cups shredded zucchini
- 1 cup chocolate chips
- Preheat oven to 350F and grease a loaf pan. Set aside.
- Whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In a stand mixer, whisk the eggs, condensed milk, olive oil, almond milk, vinegar, zucchini, and chocolate chips. Add dry ingredients and mix just until barely incorporated.
- Pour into loaf pan and bake for 45 minutes to an hour. Let cool fully before slicing.
Leave a comment below letting me know what you do with your surplus of zucchini – do you bake or cook with it?