| |

The Most Chocolatey Way to Use Up Zucchini: Chocolate Zucchini Bread

Byamazingfoodstv


Transform your zucchini into rich and fudgy chocolate zucchini bread! This recipe uses 2 full cups of zucchini, so it’s perfect for using up an abundant crop from your garden.

Recipe:
Chocolate Zucchini Cake:

Ingredients
1 ½ cups all-purpose flour (190g)
⅔ cup light brown sugar, firmly packed (133g)
½ cup granulated sugar (100g)
1 ½ teaspoons baking soda
¾ teaspoons table salt
½ cup Dutch-process cocoa powder (50g)
1 teaspoon instant coffee (optional)
½ cup very hot/steaming water (118ml)
½ cup unsalted butter, melted (113g)
2 large eggs, lightly beaten (room temperature preferred)
1 ½ teaspoons vanilla extract
2 cups grated zucchini (305g), blotted after measuring/weighing (see note)
1 ½ cups semisweet chocolate chips (255g)

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Bread pan (Affiliate Link):

Instructions
00:00 Introduction
00:14 Preheat oven to 350F (175C) and lightly grease and flour a bread pan or make a parchment paper sling. Set aside.
00:18 In a large mixing bowl, whisk together flour, sugars, baking soda, and salt.
00:50 In a large measuring cup or medium-sized mixing bowl, whisk together cocoa powder, instant coffee (if using) and very hot water until smooth and well-combined.
01:42 Whisk melted butter into the cocoa mixture, then add eggs and vanilla and whisk until well-combined.
02:25 Add the wet ingredients to the flour mixture and gently fold together until about 50% combined.
03:03 Add zucchini and chocolate chips and continue to gently fold together until mixture is uniformly combined. Don’t over-mix or bread could be dense/rubbery.
04:19 Spread batter evenly into prepared bread pan.
04:45 Transfer to center rack of 350F (175C) oven and bake for 85-90 minutes (see note) and until a wooden skewer inserted in the center comes out clean or with a few moist crumbs (make sure you’re not skewering a melted chocolate chip and re-try if you do!).
05:38 Allow bread to cool completely (or at least mostly) in pan before removing, slicing and serving. I love chocolate zucchini bread while it’s still warm but the slices are more prone to falling apart when cut warm.

Notes
Blotting zucchini
To blot the zucchini, spread it evenly over several sheets of paper towels then take several more folded paper towels and press firmly until most of the excess water has been absorbed and the shredded zucchini begins to stick to the towels.
Bread pan
My bread pan (linked above in the equipment section) is slightly smaller than a classic 9×5 and is light in color. For a darker 9×5 pan start checking the bread at 80 minutes. Note that a glass pan will take longer (sometimes significantly longer) to bake.

Facebook:
Instagram:
Pinterest:
Email List:

source

Similar Posts

24 Comments

  6. I made this last night. As always…your recipe is amazing. Very fudgy, moist and delicious. About ten minutes into the bake I realized I completely forgot to add the chocolate chips but it was still AMAZING.

  7. Omg, this is absolutely delicious chocolate zucchini bread!!
    When my daughter tried the bread, she asked me if I forgot the zucchini. I love the method you used for the zucchini, and as you say, blooming the coco powder.

  13. Hi Sam, Looked delicious, it is baking now! My garden zucchini was frozen, there was quite a bit of moisture, lost track of the number of paper towels. I might have squeezed it too dry, 60 minutes left to know for sure. Is there a recommendation on the moisture when using frozen zucchini ? Post note, the re pie turned out perfect. I would make this again.

Leave a Reply