These double chocolate zucchini muffins are a favorite here, easy to make and 2 cups of veggies!
The pioneers knew how to use anything they had on hand, and beings I've got a garden full of zucchini, I'll share my favorite recipe with you.
My house is full of chocolate lovers. My husband actually likes it more than I do. My son, a.k.a. the picky eater, gobbled this up. A huge score for mom, sneaking vegetables into dessert.
Double Chocolate Fudge Zucchini Bread
- 2 1/4 cups soft white wheat flour on pastry setting or all-purpose flour (Grinding Your Own Flour)
- 3/4 cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 eggs-farm fresh is best
- 1 cup melted coconut oil or butter
- 1/4 cup brewed coffee
- 1 cup (may add additional 1/4 cup if desired) Organic Sugar
- 3 teaspoons vanilla extract (Homemade Vanilla Extract)
- 2 cups grated zucchini
- 1 cup semi-sweet chocolate chips
Beat eggs with a fork til foamy. Add oil, coffee, sugar, and vanilla, stir well. Mix dry ingredients in a separate bowl then add to liquids. Stir in zucchini and chocolate chips.
Grease 2 large bread pans. Pour batter in prepared pans and bake in preheated 350 degree oven for approximately 40 minutes. Test center with toothpick until it comes out clean. Cool in pan for about 20 minutes before removing. ( I think I might also try a cup of my frozen raspberries to the next batch.)
For muffins, bake in prepared tins for 18 to 22 minutes (check at 18 minutes if center is done with a toothpick)
Pioneering Today-Best Ever Double Chocolate Zucchini Bread
Ingredients
- 2 1/4 cups soft white wheat flour on pastry setting or all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 eggs
- 1 cup melted coconut oil or butter
- 1/4 cup brewed coffee
- 1 cup sugar may add additional 1/4 cup if desired
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup semi-sweet chocolate chips
Instructions
- Beat eggs with a fork til foamy. Add oil, coffee, sugar, and vanilla, stir well. Mix dry ingredients in a separate bowl then add to liquids. Stir in zucchini and chocolate chips.
- Grease 2 large bread pans. Pour batter in prepared pans and bake in preheated 350 degree oven for approximately 40 minutes. Test center with toothpick until it comes out clean. Cool in pan for about 20 minutes before removing. For muffins, bake in prepared tins for 18 to 22 minutes (check at 18 minutes if center is done with a toothpick)
Try freezing or preserving your extra zucchini. A large zucchini will provide about 6 cups grated.
I grated up the rest of my zucchini and store it in two cup portions in the freezer. I use one bag, separating the two portions with a zip tie. When freezing, lay grated zucchini on a towel, squeeze excess water out by the handful, and then package to freeze.
When ready to use frozen zucchini, pull out the first frozen bunch and allow to thaw in a bowl for baked goodies. If using in soup or spaghetti, just toss it in frozen to your sauce. It will cook to almost nothing, adding moisture and extra veggies to your dish.
What's your favorite way to eat zucchini?
Do you squeeze the liquid out of the zucchini when making the bread or leave it as is?
Hi! I can’t use regular flour. Can I substitute it for almond flour and if so do you know if it’s the same 2 1/4 cups for almond flour?
Holy smokes these are amazing! Thank goodness I over planted zucchini!
What can I sub for the applesauce, don’t have any right now.
Thank you !
Melted butter or oil.
Yummy stuff lady!
Thanks so much for sharing!!
For muffins would you bake at 350 for 20 minutes?
Yes, between 18 to 20 minutes is when I check mine.
Ok…I do not like coffee at all(not even coffee ice cream), but it is in the recipe. Any suggestions?
Just use water or milk instead.
Sounds delicious! can’t wait to try it. My oven quit on me and I love to bake. I must get my dutch oven out to bake this cake, one day. How did the pioneers do it way back then? I would like to think I could “hang” with them, but I’m not so sure, I love my A/C and Heater! I like making zucchini fritters, even my kids love them. just shred them up and all I add is salt pepper and flour to make it stick together and fry them in a little oil until brown and crispy on both sides.
Sarah,
Those zucchini fritters sound great! I’m the same way, even with the skills I have I know I’d be in for a lot bigger education if I had to do it all the real pioneer way.
[…] My picky child gave the zucchini the thumbs up! That doesn’t happen very often with veggies. We also made this zucchini pizza crust and really enjoyed it. And of course our double chocolate zucchini bread. […]
Love the twisty tie idea! Why did I never think of it???
[…] Double Chocolate Zucchini Bread From Melissa K. Norris […]
[…] Double Chocolate Zucchini Bread from Pioneering Today […]
Yum! I’m growing zucchini for the first time this summer, so I can’t wait to try this. Plus, your trick of saving 2 cup batches in one bag using a twist tie is nothing short of inspired. I NEVER in a million years would have thought of that, but I will use it a TON from now on! Thanks!!
Laura, zucchini is a great crop. It’s so versatile. One of my favorite ways to eat it is to grill it with a just a brush of olive oil and sea salt.
Yummy! Thank you for sharing!
Thanks! It is really moist and fudgy tasting. We ate it for dessert one night and breakfast the next.