Chocolate lovers will adore this extra-sweet dessert loaf. Our salted caramel Amazing Creamer adds the perfect touch to this decadent treat. Rather than adding traditional brewed coffee to boost the chocolate flavor, we used our superfood-infused Amazing Coffee to take this Double Chocolate Zucchini bread to the next level.
Prep time: 15 minutes
Cook time: 40 minutes
Yield: 12 slices, 1 per serving
Ingredients:
1 1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup unsweetened dark cocoa powder
1/3 cup Salted Caramel Amazing Creamer
2 large eggs
1 cup white granular sugar
1/2 cup neutral oil or butter
1/4 cup plain Greek yogurt
1/4 cup brewed Amazing Coffee, cooled
1 cup shredded zucchini
1 cup semi-sweet chocolate chips, plus more for the top if desired
Directions
- Preheat the oven to 350°F. Line an 8.5x 4.5-inch loaf pan with parchment and set aside.
- In a medium bowl, mix the flour, baking powder, baking soda, salt, cocoa powder, and Amazing Creamer until well combined.
- In a large bowl, whisk together the eggs, white granular sugar, and oil. Whisk in the Greek yogurt until smooth.
- Add half of the flour mixture to the wet ingredients and fold them until just combined. Repeat with the remaining flour, folding until smooth.
- Fold in the zucchini and chocolate chips until all of the ingredients form a thick batter.
- Scrape the batter into the prepared pan. Top with additional chocolate chips or chunks if desired.
- Bake for 40-50 minutes until the top and edges appear firm and a toothpick inserted into the center comes out clean. Let cool for 45 minutes before slicing and serving. Store leftover zucchini bread wrapped in plastic wrap or in an airtight container in the refrigerator for up to four days.