Gramma’s Chocolate Zucchini Bread (Healthy-ish)

(Sshhh… it’s really not.)

Quick breads are actually cake when you think about it…

Yes, it’s really my Gramma’s recipe. No, I don’t know where it came from. It was probably in a Better Homes & Gardens Magazine or shared at a church potluck, but any way you slice it, it’s damn tasty as hell.

Let’s give you a reason to eat cake for breakfast!

Prepare thyself:

Yield - 2 large loaves

• 1 1/4 c white sugar
• 1 1/4 c brown sugar 
• 3/4 c melted butter, unsalted
• 3/4 c vegetable oil
• 4 beaten eggs (room temperature)
• 3/4 c milk (room temperature - non-dairy milk is okay, too)
• 1 1/2 t vanilla extract
• 3 1/3 c flour + 2 tablespoons (come at me… this is correct)
• 1/2 t salt
• 1/2 t allspice, ground
• 1/2 t cinnamon, ground
• 1 T baking soda
• 6 T cocoa powder (I like Hershey’s Dark cocoa or King Arthur Black cocoa)
• 3 c grated zucchini
• 2 1/2 c + 1/2 c semi sweet chocolate chips (1/2 c is reserved for topping)

“This is how we do it” -Montell Jordan

🥄 Preheat the oven to 350 and lightly grease 2, large loaf pans with baking spray. Set aside.

🥄 In a large bowl, whisk together the wet ingredients until well combined and set aside.

🥄 Add the dry ingredients to the large bowl of wet ingredients and fold together until almost combined. Add the grated zucchini and continue to stir until no dry streaks remain. Add 2 1/2 cups of the chocolate chips.

🥄 Divide mix into the two, prepared pans and spread the batter to even out the tops. Sprinkle with reserved chips.

🥄 Bake for 1 hour and 15 minutes, checking with a toothpick until it just comes out clean. Do not over bake!

🥄 Let the loaves cool for 15 minutes before removing them from the pans to a wire rack to finish cooling. ENJOY!   

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