Double Chocolate Zucchini Bread

This weekend my parents came to visit Ann Arbor for the first time. We showed them around, saw the movie Sleepwalk with Me, and went out to many restaurants. Because we went out so much I didn’t do my usual Friday afternoon grocery shopping. So when I was looking through the fridge trying to figure out what meals I could throw together this week with what we have, I found a whole bunch of little sweet zucchinis that needed to be used ASAP.

I didnt feel like throwing together just any old zucchini bread, so I made it special. In my world, “special” just means chocolatey. This bread, because it is so dense and has so much moisture, takes a while to bake. Pete and I biked to a park, set up our hammock, listened to a podcast, biked home, and it still wasn’t done baking. But it turned out so very delicious! And it could even be dairy free (and potentially kosher) if you choose to use dairy free chocolate chips.

Double Chocolate Zucchini Bread
1 1/3 cup AP flour
1/3 cup cocoa powder
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 eggs
1/2 cup vegetable oil
1/2 cup brown sugar
1/3 cup honey
1 tsp vanilla extract
2 cups shredded zucchini
1/2 cup chocolate chips (dark or semisweet)
1/2 cup walnuts (optional)

Preheat oven to 350 degrees.

Combine your dry ingredients in one bowl and get all the lumps out. (flour, cocoa, salt, baking powder and baking soda)

And combine all the wet ingredients and sugar. (oil, sugar, honey, vanilla, zucchini)


Then mix them all together and add your chocolate chips and nuts.


Butter and flour a loaf pan.


And pour in your batter.

(photo credit: Pete)

Bake 70-80 minutes until top starts to crackle and a toothpick comes out clean.


Slice it up and dig in! I couldn’t wait until it cooled completely… We may have eaten this as an appitizer tonight.


I’d like to think the kitties don’t judge us for doing things like that.



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