Double-Chocolate Zucchini Bread

Published August 25, 2016 | By Pam

If you planted zucchini or yellow squash this year, it may be that you’re about zucchini-ed out. I am–or was. I’ve already pulled up my squash plant. It was so prolific, I spent numerous afternoons making my favorite recipes to use it up, and I reached the point where I’d had enough. The good news is that my freezer is stocked with a shelf full of yummy baked goods that we can enjoy this winter. No regrets from this girl.

Double-Chocolate Zucchini Bread is one of those yummies.

I’ve made this every summer for I don’t know how many years. It’s a recipe from our church’s cookbook, and you KNOW those are the best kind of cookbooks! Everyone shares their tried-and-true recipes because they’re there in black and white, and everyone will see them. They have to be good!

I made this with yellow squash, not zucchini, and of course, there’s virtually no difference in taste. This bread is moist, almost like a chocolate cake. And those mini-chocolate chips give it another little blast of chocolate with every bite. Coconut gives it extra crunch, and well, you’ll just have to make some to know what I mean.

Double-Chocolate Zucchini Bread

Ingredients

2 cups sugar
2 3/4 cup flour
1/4 tsp baking powder
1 tsp salt
1 tsp baking soda
1/4 cup dry cocoa
1 cup coconut
1 cup mini chocolate chips
1 tsp vanilla
3 cups grated zucchini
3 eggs
1 cup oil

Instructions

Preheat oven to 325 degrees. Grease and flour two large loaf pans.
Mix sugar, flour, baking powder, salt, baking soda, cocoa, coconut and chocolate chips in a large bowl.
In smaller bowl, mix vanilla, zucchini, eggs and oil.
Add all at once to dry ingredients. Mix well.
Pour into pans. Bake 1 hour and 15 minutes or until firm.