Description
This rich, fudge-like chocolate zucchini bread is a game-changer, proving that vegetables belong in cake. The shredded zucchini provides incredible moisture, resulting in a dense yet soft crumb that stays fresh for days. It’s a surprisingly decadent treat perfect for satisfying serious chocolate cravings.
Ingredients
- 1 3/4 cups All-purpose flour
- 1/2 cup Dutch process cocoa powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Sea salt
- 2 large Eggs
- 1/4 cup Melted unsalted butter
- 1/4 cup Neutral oil (such as vegetable or canola)
- 1 teaspoon Vanilla extract
- 3/4 cup Packed light brown sugar
- 1 1/2 cups Shredded zucchini (lightly packed)
- 1 cup Semi-sweet chocolate chips
Instructions
- Start by preheating your oven to 350°F (175°C). Take a 9-by-5-inch loaf pan and grease it well with nonstick cooking spray.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and sea salt, ensuring there are no large cocoa lumps.
- In a separate large bowl, combine the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until the mixture is smooth and combined.
- Gently stir the dry ingredients into the wet ingredients, being careful not to overmix the batter. Fold in the shredded zucchini and three-quarters of the chocolate chips until just combined.
- Pour the batter into the prepared pan and sprinkle the remaining chips on top. Bake for 50-60 minutes until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
Notes
For the best texture and flavor, allow the bread to cool completely before slicing. If you need to store it, keep the loaf wrapped tightly at room temperature for up to 4 days, or freeze the cooled bread (wrapped in plastic and foil) for up to 3 months. When mixing the batter, avoid overmixing once the flour is added, as this can develop the gluten too much and result in a dense, tough bread.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Quick Bread
- Method: Baking
- Cuisine: American