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This is another of our favorite summer treats – zucchini bread! But we made it even better with cocoa and chocolate chips. Your hens may be laying less during these hot summer days, so this recipe will only need 2 eggs.
We talk you through the making of this quick bread in Episode 192 of our podcast. If you like this recipe, you may also want to try making our Cheezy Zucchini Muffins and our Green Tomato Chocolate Quick Bread.
Double Chocolate Zucchini Bread
Ingredients
- 2 large eggs room temperature
- 1 cup packed light brown sugar
- ¾ cup vegetable oil
- ½ cup cocoa powder
- 1¼ teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 large or 2 medium zucchini grated, and as much moisture as possible squeezed out (about 1½ cups total)
- 1½ cups all-purpose flour
- 1 generous cup miniature chocolate chips or dairy free chocolate chips
Instructions
- Preheat to 325° F.
- Generously grease or spray a standard size loaf pan and set aside
- In a large mixing bowl, add the eggs, brown sugar, vegetable oil, cocoa powder, salt, vanilla extract, and cinnamon. Whisk until completely blended. Stir in the baking powder and baking soda and mix well.
- Add the flour, grated zucchini, and chocolate chips and mix well with a wooden spoon or spatula. Pour the batter into the loaf pan.
- Bake zucchini bread, for about an hour to an hour ten, or until a tester inserted into the center comes out clean. Transfer to a wire rack and let bread cool in the pan before serving.