It’s been a long, long time. Sorry folks. I have a good excuse for my complete and total lack of blogging lately.
I have been in the throes of severe morning (all day) sickness, and I am just now reaching the light at the end of the tunnel. We’re talking all day nausea, barfing, hospital and IVs for dehydration and the works. We’re talking store bought cookies bad. My husband came home from work about a month ago and I had bought sugar cookies from Fred Meyer. “That’s when I knew you were really sick.” he said. 😉
The good news is that I have been very slowly starting to feel better, and this morning I woke up feeling completely normal. I felt like a new woman. I even went to the gym. And I baked this double chocolate zucchini bread. And it is good. Really good.
This may be my favorite ever, just because of the sheer moistness. I hate the word moist, but it’s the only correct adjective to describe this bread. The flavor is wonderful, the sugar and fat content are low- the zucchini does most of the work giving this such a great, fudgy, brownie-like texture.
Maybe your garden is overflowing with zucchini, or maybe you have to run to the grocery store for it. Either way- do it. This recipe is too good to miss.
Recipe adapted from The Charm of Home
2 large eggs
1/3 cup of honey
1/2 cup + 2 tablespoons vegetable oil
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/3 cup cocoa powder
1 2/3 cups all purpose flour
2 cups of shredded zucchini (I just use a cheese grater)
1 1/2 cups semi-sweet chocolate chips (1/2 cup reserved for topping)
Preheat the oven to 350°. Lightly grease two 8 inch loaf pans and line them with a parchment paper sling.
Add the eggs, honey, oil, brown sugar, and vanilla to a mixer, and mix well. Once mixed, add the salt, baking soda, baking powder, cinnamon, cocoa powder, and flour, and mix until just combined.
Add the shredded zucchini and mix together until just combined. Stir in a cup of the chocolate chips by hand.
Evenly divide into the loaf pans and sprinkle the top of each with 1/4 cup of chocolate chips.
Bake 30-40 minutes until a toothpick inserted into the center comes out mostly clean. Set aside to cool and enjoy!
12 thoughts on “Double Chocolate Zucchini Bread and Baby #3”
Thank you as I LOVE ur recipes!!! Feel better more each day and congrats to ur family’s new addition!!!
Sent from my iPhone J.J.
Thank you so much!
Reblogged this on skatink and commented:
Must try this. We have boatloads of zucchini and together with chocolate? The perfect combination.
Hope you enjoy! Thanks for visiting!
Congratulations on your upcoming bundle of joy! I am so going to have to try this recipe….with gluten-free flour, of course! Can’t wait to get some zucchini!! 😉
Thank you! Hope you enjoy.
What is the nutrition value of these? Calories, fat, etc
Per loaf, about 2100 calories and 110 grams of fat. There are about 10-12 slices per loaf.
Yay for Feb 2015 babies and for the 3 kids club – I just found out I’m having my third due at the end of Feb 2015 🙂 I can’t imagine being sick enough to need to go to the hospital – glad it’s passing for you! Congrats though!! 😀
That being said – OM NOM NOM this bread! I love zucchini bread, but have only made regular and one batch of cheesy. I want to try the chocolate kind so badly. I just recently made chocolate banana bread and loved it 🙂
Yay for February (and third) babies! Hope you try this one and enjoy it! Thanks for visiting and congrats on your new baby as well!
Congratulations! Thank you for your awesome recipes, too!
Thank you. 🙂