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Double Chocolate Zucchini Bread

0:15 prep
1:20 total


prep 0:15       total 1:20




2-1/2 cup all-purpose flour
1/4 cup unsweetened cocoa (not Dutch process)
1 tsp. baking soda
1/2 tsp. cinnamon
1 dash ground cloves
1 cup butter, softened
1-1/2 cup sugar
1/4 cup oil
2 lg. eggs, at room temperature
1/2 cup buttermilk, at room temperature
1 tsp. vanilla extract
2 cups zucchini, unpeeled and shredded
4 oz. bittersweet chocolate, finely chopped


Heat oven to 350°F. Butter and flour 2 loaf pans. Whisk the flour with the cocoa, baking soda, cinnamon and cloves in a medium size bowl. Beat butter and sugar in a medium bowl with a mixer on medium-high until light and fluffy, about 4 minutes. While you're mixing, drizzle in the oil, then the eggs, one at a time, beating well after each addition.

Stir the vanilla into the buttermilk. Mix the flour mixture into the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour (like this--flour, buttermilk, flour, buttermilk, flour). Scrape the sides of the bowl when needed. Fold in the zucchini and chocolate.

Divide batter into the 2 pans. Bake until tester comes out clean, about 55 minutes. (Be careful, the tester may look chocolatey from the chocolate in the bread -- don't overbake.) Cool in pans on rack before removing and slicing.

Author's Comments

Forget the old, dry chocolate zucchini bread. This one is fabulous. Nice and chocolatey, moist and delicious. From the Food Network Kitchens cookbook. Now you have an extra zucchini recipe!

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