contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Blog

Butteryum food blog recipes

Filtering by Tag: chocolate bread recipes

Double Chocolate Zucchini Bread

Patricia @ ButterYum

Double Chocolate Zucchini Bread - ButterYum

Don't you just love zucchini bread?   We certainly do.  Since it's prime zucchini season here in VA (and because I was given a gargantuan zucchini on steroids), I thought I'd share a week's worth of zucchini bread recipes in hopes of inspiring you to bake some zucchini bread for your friends and family. 

Feeling inspired yet?

Items used to make this recipe:

(affiliate links)


Double Chocolate Zucchini Bread

makes one 8x4-inch loaf

Printable Recipe

Ingredients

  • 1 2/3 cups all purpose flour

  • 1/3 cup dutch-processed cocoa, sifted

  • 1 teaspoon fine salt

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

  • 1/2 cup dark brown sugar

  • 1/3 cup honey or agave nectar

  • 1/2 cup vegetable or canola oil

  • 2 cups shredded zucchini

  • 1 cup chocolate chips (plus 1/4 cup for garnish)

Directions

  1. Preheat oven to 350F.

  2. Prepare an 8x4-inch loaf pan with a parchment sling (important so you don't get melted chocolate all over your hands and mar the appearance of the finished loaf when you remove it from the pan).

  3. In a medium mixing bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt; set aside.

  4. In a separate large bowl, combine eggs, vanilla, sugar, honey, oil, zucchini, and 1 cup of chocolate chips, stirring until evenly combined.

  5. Stir in reserved dry ingredients and pour into prepared loaf pan.

  6. Sprinkle reserved 1/4 cup of chocolate chips evenly over batter.

  7. Bake in the center of the preheated oven 60-75 minutes or until a toothpick inserted in the center comes out clean.

  8. Cool for 10-15 minutes before lifting bread out of loaf pan using the parchment sling.

  9. Cool completely before serving.

  10. Refrigerate leftovers in an airtight container. Serve at room temperature.