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Double Chocolate Zucchini Bread

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“Forget the old, dry chocolate zucchini bread. This one is fabulous. Nice and chocolatey, moist and delicious. From the Food Network Kitchens cookbook.”
READY IN:
1hr 5mins
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350°.
  2. Butter and flour 2 loaf pans.
  3. Whisk the flour with the cocoa, baking soda, cinnamon and cloves in a medium size bowl.
  4. Beat butter and sugar in a medium bowl with a mixer on med high until light and fluffy, about 4 minutes.
  5. While you're mixing, drizzle in the oil, then the eggs, one at a time, beating well after each addition.
  6. Stir the vanilla into the buttermilk.
  7. Mix the flour mixture into the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour.
  8. (Like this--flour, buttermilk, flour, buttermilk, flour) Scrape the sides of the bowl when needed.
  9. Fold in the zucchini and chocolate.
  10. Divide batter into the 2 pans.
  11. Bake until tester comes out clean, about 55 minutes.
  12. (be careful, the tester may look chocolatey from the chocolate in the bread--don't overbake) Cool in pans on rack before removing and slicing.

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