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Double Chocolate Zucchini Bread

by:
May 17, 2016
0
0 Ratings
Photo by Hetal Vasavada
  • Makes 1 9x5 loaf
Author Notes

I added some nuts and shredded coconut to the mix as coconut helps with lactation and nuts keep you feelings full longer. I added chocolate because well…chocolate and Madecasse was nice enough to send me a box full of chocolate and baking goodies recently! The bread is super moist and the texture is to die for- moist, crunchy, chewy with pockets of melt-in-your-mouth dark chocolate hidden in between bites. My plan is to make a new loaf of bread every few days and keep slices of it on my night stand for those late night hunger pangs. I might add some fenugreek powder or chia seeds to the next batch as they are also helpful for lactation. Enjoy! —Milk and Cardamom

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Ingredients
  • 1 1/2 cups zucchini, shredded
  • 1 cup all purpose flour
  • 1/2 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon espresso powder
  • 3 eggs
  • 1/4 cup coconut oil,melted
  • 1/4 cup plain yogurt
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup shredded coconut, unsweetened
  • 1/4 cup pecans, chopped
  • 1/4 cup walnuts, chopped
  • 3/4 cup dark chocolate, chopped
Directions
  1. Pre-heat oven to 350 F. Grease 9x5 loaf pan with butter and set aside
  2. Shred zucchini and place in a tea towel. Wring out all the water and set aside
  3. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt and espresso powder
  4. In a small bowl whisk together eggs, melted coconut oil, yogurt, brown sugar, white sugar and vanilla extract until well combined
  5. Add wet ingredients to dry ingredients and mix well. Mix in shredded coconut, pecans, walnuts and chocolate
  6. Pour batter into greased loaf pan and bake for 60-90 minutes or until a toothpick comes out clean when inserted in the middle. Cool on rack for 15-20 minutes.
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1 Review

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Trish C. August 2, 2020
Lawdy! This recipe is just Heavenly!! My daughter and I love baking together when she is home from college, so when we came across this recipe, we were all in.

I had just harvested a zucchini from my garden that tipped the scale at 11 lbs (sneaky squash was hiding for few more days than it should have!). Zucchini bread was the easy choice for it's use, but I was tired of the same ole recipe. Then the angels sang, and lo, there was great rejoicing when I cast mine eyes upon this collection of ingredients that almost made me weep!

We are batter tasters to the max, so when we dipped fingers into the mixing bowl, it was glorious. We could hardly wait to pull that beautiful mound of all things wonderful out of the oven. But oh, when we did, it was an act of sheer will to wait for a few minutes of cooling before slicing. It was roll your eyes back in your head delicious!! I have already shared the recipe with 5 of my friends.

Thank you for this recipe! There are many loaves to be made and frozen for consumption after harvest season is long past!!