I have to admit I am pretty obsessed with breakfast breads, and this Chocolate Chunk Zucchini Bread is rising pretty quickly to the top of my list. I have a ton of them on this site, ranging from Vanilla Clementine Quick Bread to Cream Cheese Banana Nut Bread (links to both of those are below). I’m constantly working up new recipes for morning breads, because I am SO much more likely to get out of bed in the morning when I know there’s a slice of deliciousness waiting for me.
Combining zucchini and chocolate can sound a bit weird at first, but if you’ve ever made a zucchini bread before you know that they cook up so sweet and moist – very similar to a banana bread. You can obviously use chocolate chips if you’d like, but it’s almost 100% of the time my preference to just chop up a bar of good quality semi sweet or dark chocolate when I’m making this kind of sweet treat. I really just prefer that kind of chocolate. 🙂
Prep time on this bread is about 15 minutes, and it bakes for about 45 minutes (it can take up to an hour depending on your oven, so just start checking it after about 40 minutes). The recipe yields two loaves.
check out these other quick breads:
here’s a video of me making this zucchini bread:
Chocolate Chunk Zucchini Bread
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Serving: 2 loaves
Nutrition facts (per portion)
- Calories: 181
- Carbohydrate Content: 26.1g
- Cholesterol Content: 39mg
- Fat Content: 6.9g
- Fiber Content: 0.9g
- Protein Content: 3.7g
- Saturated Fat Content: 4.2g
- Serving Size: 24
- Sodium Content: 252mg
- Sugar Content: 11.3g
Ingredients
- eggs - 4
- sugar - 1/2 cup
- brown sugar - 1/2 cup
- butter - 1/2 cup, melted and cooled
- buttermilk - 1/2 cup
- vanilla - 2 tsp
- zucchini - 2 cups, shredded
- bittersweet chocolate chunks - 1 cup
- flour - 3 1/2 cups
- baking soda - 2 tsp
- baking powder - 1 tsp
- salt - 1 tsp
- cinnamon - 1 tsp
- nutmeg - 1/2 tsp, ground
how to
- Preheat oven to 350 degrees F and grease 2 9x5" loaf pans.
- Use an electric mixer to beat the eggs until frothy.
- Add the sugars, butter, buttermilk and vanilla and beat to combine, then use a wooden spoon to stir in the zucchini and chocolate.
- In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add this dry mixture to the wet ingredients and stir until just combined.
- Pour into the loaf pans and bake for about 45 mins to an hour, or until a toothpick test comes out clean.
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I am not sure how 8 pages is print friendly. No Thanks.
The print page is a bit weird, you have the option to “x” out any of the content you don’t want, and then just print which part you’re interested in. So sorry for the bother, I’m working on another solution.