Chocolate Zucchini Bread Recipe
Chocolate Zucchini Bread – Zucchini? What Zucchini? You won’t taste it or see it. All you’ll notice is the fudgiest, moistest, most decadent chocolate bread you’ve ever experienced. Period!
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Servings: 10 servings
Ingredients
- 1 1/4 cup 275g white sugar
- 100 g / 7 tbsp unsalted butter melted
- 300 g / 10 oz dark chocolate coarsely chopped (keep some larger chunks!) (Note 4)
- 3 cups grated zucchini 2 large or 3 small (Note 1)
- 1/3 cup 40g unsweetened cocoa powder, preferably Dutch processed (Note 2)
- 1.5 tsp baking soda bi-carbonate (Note 3)
- 1/2 tsp salt
- 2 tsp vanilla essence
- 2 pcs eggs
- 1 3/4 cups 260g flour, plain/all purpose
Instructions
- Begin by preheating your oven to 180C/350F (160C for fan ovens).
- Prepare a large loaf tin (dimensions: 28 x 15 x 6.5cm / 11 x 6 x 2.5") by greasing it and lining it with baking paper.
- Take the grated zucchini, squeeze out as much excess moisture as possible, and let it drain in a colander while you prepare the batter. (Note 4)
- In a large mixing bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk these dry ingredients together thoroughly.
- In another bowl, whisk together the eggs and sugar until well blended. Add the melted butter and vanilla essence, continuing to whisk until the mixture is smooth and fully combined.
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a wooden spoon until the flour is just incorporated into the batter; it will be quite thick.
- Fold in the grated zucchini and coarsely chopped chocolate. The batter will initially be very thick, but it will gradually become a thick, spreadable consistency.
- Transfer the batter into the prepared loaf pan, smoothing the top. Bake for 45 minutes, then cover the bread with foil and continue baking for an additional 20 minutes. The bread is done when a skewer inserted into the center comes out clean, except for melted chocolate streaks.
- Allow the bread to cool in the pan for 15 minutes before removing it. Then, transfer it to a cooling rack and let it cool for another 10 minutes before slicing.
- This bread is exceptionally delightful when served warm, as the chocolate bits remain melty and the center stays extra fudgy!
Notes
- Zucchini: Grate zucchini first, then measure 3 cups, lightly packed (don’t compress it, just place it in the cup).
- Cocoa Powder: Dutch processed cocoa powder offers a richer chocolate flavor, but regular cocoa powder works well too.
- Baking Soda: Also known as bicarbonate soda. You can substitute with 4.5 teaspoons of baking powder if needed.
- Chocolate: Both eating and cooking chocolate are suitable, as long as it's semi-sweet or sweet. Avoid unsweetened chocolate. For the best results, I used Lindt dark cooking chocolate in the video and photos. It holds up slightly better during baking, especially if any pieces poke above the surface, though this usually isn't an issue.
- Squeezing Zucchini: You don’t need to go overboard with squeezing out excess liquid. Just remove what you can. The remaining moisture in the zucchini contributes to the bread's moistness!