Just as the name would imply. It’s fantastic to combine melted cheese with sweet, oozy peanut butter.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 20 |
| Yield: | 2 – 9×5 inch loaves |
Ingredients
- 3 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 cups white sugar
- 3 eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini
- 1 cup chopped walnuts
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.
- In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans.
- Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack.
Nutrition Facts
| Calories | 339 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 230 mg |
| Sugars | 25 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
The only changes I made was to eliminate the nuts and double the vanilla on one batch and eliminate nuts, double vanilla and substitute allspice for the cinnamon in a second batch. Made as muffins. Perfectly moist and delicious, everyone in my apartment complex is asking for more.
Very good. However, as cocoa is actually a flour substitute, i used one cup whole wheat flour, one cup all-purpose flour, and one cup cocoa. Very dark, very moist and quite grown up
Can also add 1 tsp or so, of instant coffee/espresso to change it up If need be pending on who is eating it, I found using half sugar and half Splenda doesn’t change the taste 🙂 I baked for 28mins for mini loafs
Made this for the first time last weekend. I followed the recipe exactly as written. I did use smaller, medium loaf foil pans, since I was giving it away. Regardless, I and the recipients loved it! Super moist and generally irresistible. Those who found it dry when they made it, I am guessing, over baked it (it happens).
I made no changes. It’s currently in the oven.
Perfection! Eliminated the nuts and convection baked for 50 minutes. Will def make again! Family loved!!!!!
My family loved it!
I made a few changes, writing this to remind myself. Half wheat flour, half all purpose/white (2.5 c total). Half cup of cocoa. Applesauce instead of oil, little under 2c of sugar, no nuts. Baked in a Bundt, about 55 min at 350. Delicious and moist!
Perfect recipe
Freaking easy and awesome!!!
This is yummy, but for my own personal tastes, there is too much cinnamon in it. I did use half of regular Dutch cocoa (Hershey’s Special Dark), and the other half was jet black cocoa. To be able to use the jet black cocoa as half of the cocoa, I had to modify the amounts of baking soda and baking powder so that they were also at a 1:1 ratio. I kept back the chocolate chips until the batter was in the loaf pans so that I could make sure each loaf got the same amount of chocolate chips. Also, I weighed the batter in each loaf pan to be sure each loaf got the same amount of batter. I then added the chips on top and stirred them in gently with a chop stick. They didn’t sink down. Personally, I would have liked a higher rise to the loaf, but it’s really good. I’m wondering if a bit of buttermilk would work…..
This is really good. Add some minced ginger and a half tsp (or more!) of cayenne and you got yourself a Diablo loaf!
My family loves this bread especially my daughter who will ask me to make this for her with some miniature chocolate chips. Yummy!!!
delicious!! will definitely make again.
I made this and replaced flour with almond flour and the sugar with Truvia sweetener as well as no sugar chocolate chips. Made them into muffins instead! Great way to make Keto friendly muffins. They turned out really good and very moist! I stored them in the freezer and ate them for breakfast, warming them in the microwave. So good! Loved it!
I did make a few changes. Used 1cup brown sugar with 1 cup white. Also I substituted 1/2 cup unsweetened apple sauce with 1/2 cup oil. The bread came out very moist !
I substituted Stevia for sugar
Next time I will try an altitude adjustment, baked at 6,200 feet and muffins had flat tops that ran together, but that did not affect taste/texture. Moist and DELICIOUS! Had 1 C leftover shredded zucchini so I halved this recipe (used 1 whole egg + 1 egg white; 1/8 heaping C cocoa) and it worked perfectly for 12 muffins. (baked 22 min.) Out of vanilla extract, substituted equal amount brewed coffee. Out of walnuts, not missed at all. Mixed chocolate chips with dry ingredients so they didn’t sink. Muffins released from pan easily. Keeper!!!
Rich, moist, and tasty! I omitted the nuts because I’ve got picky eaters, but it’s delicious regardless. Followed the exact recipe and it turned out great.
So chocolatey and delicious. Made as written except used self-rising flour instead of all purpose flour, salt, baking soda & powder. Will definitely make this again. Very moist!
This is delicious! My friend gave me home grown zucchini so I searched zucchini recipes. You can’t even tell zucchini is in it and it’s healthy! I cut back on the choc chips, only added about 1/3 cup, I don’t think it needs that many. And I don’t use nuts. Very good for breakfast!