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–+ servings

Double Chocolate Zucchini Bread

Author: Pavani
Print Pin
Prep Time: 20 minutes
Total Time: 20 minutes
Course: breads
Cuisine: American
Servings: 1 x

Ingredients

  • 1 cup All-purpose Flour
  • ⅔ cup Whole-wheat pastry flour
  • ⅓ cup Cocoa Unsweetened powder
  • ½ tsp Espresso powder (optional, but recommended)
  • ½ tsp Baking Soda
  • ½ tsp Baking Powder
  • 1 tsp Salt
  • 2 tbsps Eggs water Replacer mixed with 6tbsps (or use 2 eggs or replace with 2 flax eggs)
  • ⅓ cup Honey
  • ½ cup Brown Sugar
  • ½ cup Vegetable Oil
  • 1 tsp Vanilla Extract
  • 2 cups Zucchini - unpeeled, shredded and slightly squeezed
  • 1 cup Chocolate chips (I used both white & semi-sweet chocolate chips)

Instructions

  • Preheat oven to 350°F. Spray a 9"x5" loaf pan with cooking spray and set aside.
  • In a large bowl, stir in eggs (egg replacer), honey, sugar, oil and vanilla extract until well combined.
  • Next add salt, flours, cocoa powder, espresso powder (if using), baking soda, baking powder, mixing until well combined.
  • Next add the shredded zucchini and chocolate chips. Mix until evenly distributed.
  • Pour the batter into the prepared pan and bake for 65-75 minutes or until a cake tester inserted into the middle of the pan comes out clean.
  • Cool the bread in the pan for 10-15 minutes before turning it over onto a wire rack to cool completely.

Notes

Enjoy with a glass of milk as a snack or a quick breakfast. I store cake in a air-tight container in the fridge and this was my son's afternoon snack for almost a week.
Let's check out what my fellow marathoners have cooked up today for BM# 19.
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