Double Chocolate Zucchini Bread* (Actually, It’s More Cake-Like!)

Posted on



If you are “into” CHOCOLATE,
you will probably like this.


If you are NOT, …do NOT make this!!!


“Double Chocolate” =  very CHOCOLATE’Y!!


In addition to cocoa, each loaf
has a whole cup of semi-sweet

chocolate chips in it! (To make it with “less of strong chocolate”, use milk chocolate chips, or leave ’em out altogether.)




The following ingredients make just ONE of the 8×4-inch loaves.  Double all ingredients to make two as shown above.
1 and 2/3 cups all-purpose flour
1/3 cup Dutch-process cocoa powder (I used Hershey’s cocoa)
1 teaspoon salt
1/2 teaspoon baking powder (I use aluminum-free)
1/2 teaspoon baking soda
2 large eggs
1/2 cup vegetable oil (I used Smart Balance blend)
1/2 cup light brown sugar, packed
1/3 cup honey (I used honey fresh from our son’s beehives)
1 teaspoon vanilla extract
2 cups shredded zucchini (If using larger zucchini, cut in half and remove seeds along with its “drier stuff”– I don’t peel it.)
2 cups semi-sweet chocolate chips.  (Use milk chocolate chips IF you would rather have a more mild chocolate flavor!, or leave the chips out altogether.)

I love nuts! and I would like to have put some in here, …but not every family member likes them as much as I do!  Besides, my pan was FULL ENOUGH without anything else being added.

  • Preheat panggangan to 350-degrees.  Spray an 8×4-inch loaf pan with non-stick spray.  I also cut a long/thin piece of parchment paper that will go down the end, along the bottom, and up the other end.  I spray that, too.   It seems to take the “hope” out of removing the loaf when it’s done.
  • In a medium bowl, whisk together the dry ingredients (flour, cocoa, salt, baking powder and baking soda).  Make sure everything is very evenly mixed together. (It’s not necessary, but I also ran this dry mixture through a strainer-type sieve to get rid of any small lumps that could be in the cocoa,)  Set aside.
  • In quite a LARGE bowl, whisk together the eggs, oil, brown sugar, honey and vanilla extract.  Once this is mixed together, I like to let this stand for a few minutes so that the liquid (eggs and vanilla) can sort of “melt” the granules of brown sugar.   Maybe five minutes, …and then I whisk it for a little bit, again.
  • NOW, I dump the bowl of whisked together “dry ingredients” into the large bowl  of the whisked together “wet” ingredients.  Before stirring, I also dump the grated zucchini and the chocolate chips on the top of all.   At this point, I start stirring/blending/folding with a wide spatula or wooden spoon.  I just want to make sure things are blended together– over-stirring may cause a drier/tougher loaf than I want.
  • Pour the batter into the prepared loaf pan.  When I saw how much batter I had in comparison to the size of the smaller loaf pan, I thought I would surely be in “trouble” because the batter came to 1/2″ from the top of the pan.  I was picturing a serious kind of “bake-over” in the oven, but,… it didn’t happen.  All was well.
  • Bake for 65-75 minutes, or until a toothpick (or thin sharp knife) inserted into the center comes out with just a few moist crumbs attached.  Depending on your own oven, and especially if you will be using a DARK kind of loaf pan, you might want to put a baking sheet on the rack that’s below the rack you’re using– this may keep the bottom of your loaf from getting too dark before it’s done.  My pans were “light colored”, so I didn’t have to do that.  Some bakers say the baking time may also have to be decreased a little if you are using a dark pan (a glass loaf dish, too?).  You know your panggangan better than anyone else– bake accordingly.
  • Allow to cool in the pan for 15 minutes, then turn out onto a cooling rack to cool completely before slicing– sometimes, it’s hard to wait for that!!!  Store leftovers at room temperature, tightly wrapped in plastic wrap.  (I’m one who likes “cold cake” and I will also eat other things in their “cold state”, also, so,… I like to store this in the refrigerator.)
*This recipe came from the website of King Arthur Flour.

Source Recipe:

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *