This recipe looked and sounded so good that I made two loaves, one with regular flour and one gluten free. I’m thrilled to tell you that the recipe performed beautifully with both loaves! I simply exchanged the regular flour with the same amount of Jules Gluten Free Flour. Jules GF flour comes through for me every time, and no this is not a sponsored post. I truly love her GF flour.

If you are like me it’s almost impossible to get enough chocolate, so feel free to grab a jar of…….Nutella……smear some of it across the top of your double chocolate zucchini bread to enjoy a triple chocolate experience.

I know what you are thinking, “that’s too much chocolate”. You need to trust me on this one because it’s fabulous, be a Nike kind of person and “Just Do It”. You will not be disappointed, you will want  to thank me later, because……

This Pin Rocks!

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Double Chocolate Zucchini Bread

Author Adapted by Made From Pinterest

Ingredients

• 2 large eggs
• 1/3 cup honey
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon espresso powder optional
• 1/3 cup King Arthur All-Purpose Baking Cocoa or Dutch-process cocoa
• 1 2/3 cups King Arthur Unbleached All-Purpose Flour
• 2 cups shredded unpeeled zucchini, gently pressed
• 1 cup chocolate chips

Instructions

• ) Preheat the oven to 350°F; lightly grease an 8 1/2" x 4 1/2" loaf pan or use parchment paper.
• ) Beat the eggs, honey, oil, sugar, and vanilla in a large mixing bowl until smooth.
• ) Add the salt, baking soda, baking powder, (espresso powder optional), cocoa, and flour, mixing until well combined.
• ) Add the zucchini and chocolate chips.
• ) Pour the batter into the prepared loaf pan.
• ) Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, except for a possible light smear of chocolate from the melted chips, yum!).
• ) When the bread is done remove it from the oven, and allow it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
• ) Cool completely before slicing; store well-wrapped, at room temperature.
• Yield: one 8 1/2" x 4 1/2" loaf.

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