double chocolate zucchini breadi have not baked a zucchini bread for eons and when the ABC’s theme for September was Double Chocolate Zucchini Bread (from King Arthur Flour), i couldn’t wait to get my hands onto it … literally threw the luggage down after my overseas trip and started grating zucchini….

If you are keen to join the Avid Baker’s Challenge (ABC), please contact Hanaa (o⌒.⌒o)

Original recipe adapted King Arthur Flour

double chocolate zucchini bread


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

Directions (makes 8 1/2″ x 4 1/2″ loaf)

double chocolate zucchini bread– Preheat the oven to 350°F; lightly grease an 8 1/2″ x 4 1/2″ loaf pan
– In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth
– Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined
– Stir in the zucchini and chocolate chips
– Pour the batter into the prepared 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, save for perhaps a light smear of chocolate from the melted chips)
– Remove the bread from the oven, and let 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.

Personal notes:

double chocolate zucchini bread– i used 1/6 cup of honey, and cake flour in place of APF
– i used coconut sugar and coconut oil for this loaf… the taste was heavenly
– my baking time was 75 mins

I’m linking this yummy and moist bake to the ABC for September 2013… (๑・ω-)~♥”


double chocolate zucchini bread

i am definite you will enjoy this as much as i did…. i promise the kids will not know there’s zucchini in here (-o⌒)

Pollution index: 91 (good)


(18) Comments

  • Zosia (September 6, 2013)

    Your loaf looks beautifully moist and fudgy. Great idea to use coconut sugar and oil – sounds delicious.

  • kitchen flavours (September 6, 2013)

    Hi Victoria,
    It\’s great that you have joined ABC! 🙂
    This is indeed one delicious bread, so chocolaty and moist.
    Looking forward to next month\’s bake!
    Hope you have a lovely weekend!

  • Rosa Maggie (September 6, 2013)

    hello Victoria your double choclate looks very yummy ..

  • Lien (September 6, 2013)

    That is just a beautiful loaf. Love your pictures!
    Never heard of coconut sugar, what is that? Or is it sugar flavoured with coconut?

    • Victoria Bakes (September 7, 2013)

      Hi… Coconut sugar is also known as coconut palm sugar. It is known to hv a lower GI and can prevent blood sugar crashes that make us hungry and gain weight. I love this as a substitute for my bakes and it goes especially well with chocolate. Hope u can find a pack near u

  • Ann@Anncoo Journal (September 6, 2013)

    Have never tried zucchini in bread before, sounds so delicious!

  • Hanaa (September 7, 2013)

    Your zucchini bread looks great. I love how chocolaty, moist and fudgy it looks. It was a big hit with me too. I\’m glad your first ABC bake was a success. I chuckled at your comment of throwing your suitcase and grating zucchini. I would NEEEEEVER do that (ahem!) 🙂

    • Victoria Bakes (September 7, 2013)

      Hahaha tks Hanaa…. I was a little late for the ABC but really glad I could still make it in the nick of time

  • Chelly McCrillis (September 8, 2013)

    Love your photos and your bread looks beautiful! Welcome to the group!

  • Dos Gatos Baking (September 9, 2013)

    Coconut oil! What a great idea! I\’m going to try that.

    • Victoria Bakes (September 9, 2013)

      sure is isn\’t it? it just goes so perfectly well with chocolate 😀

  • Karin Anderson (September 10, 2013)

    With the coconut oil the taste must have been quite different, but, I\’m sure, equally good. I love chocolate with coconut.
    Welcome to the ABC bakers!

    • Victoria Bakes (September 10, 2013)

      Takes Karin… Yes it\’s different… And healthier 😀

  • Sharan Kaur (March 24, 2014)

    Hi there! This is something I surely want to try but I\’m v new to baking so would like to clarify with you somethings.
    1. What do you mean by unpeeled zucchini gently pressed?
    2. What is coconut sugar? Will I be able to buy this off the shelves in a supermarket?

    • Victoria Bakes (March 24, 2014)

      Hi Sharan, good choice 🙂 this is a good loaf.

      1) means shred Zucchini with its skin on. After shredding, it tends to be very moist with all its juice. You do not want to squeeze dry the flesh but keep some moisture in there. So gently pressed means just lightly pressing the flesh so u still keep some of the natural liquid in the shredded zucchini

      2) coconut sugar is a natural sweetener that looks like brown sugar. It is produced from the sap of cut flower buds of the coconut palm and is healthier as compared to regular sugar. Not sure where you reside, but with the trends of health consciousness people, it should be easily available in supermarkets.

      Hope this helps and thanks for coming by.

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