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Chocolate Zucchini Bread Recipe


Chocolate Zucchini Bread: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a nonstick vegetable spray, an 8 1/2 x 4 1/2 x 3 inch (21.5 x 11.5 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper.

Grate the zucchini, using a medium sized grater. Set aside.

In a large bowl, whisk the flour with the unsweetened cocoa powder, baking soda, baking powder, and salt. Then fold in the chocolate chips.

In another large bowl, whisk the eggs. Then add the oil, sugars, and vanilla extract and whisk until well blended. Fold in the grated zucchini. Then fold into the flour mixture, stirring just until combined. Pour the batter into the prepared pan and bake until the bread has risen and a toothpick inserted into the center comes out clean, about 60 to 70 minutes. Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely. This bread can be stored in the refrigerator or at room temperature about 3 to 4 days, or it can be frozen. Defrost in the refrigerator overnight.

Makes one loaf.

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Chocolate Zucchini Bread:

1 1/2 cups (1/2 pound or 225 grams) shredded raw zucchini (courgette)

1 cup (130 grams) all-purpose flour

1/2 cup (45 grams) unsweetened cocoa powder, regular unsweetened or Dutch processed

3/4 teaspoon (3 grams) baking soda

1/2 teaspoon (2 grams) baking powder

1/4 teaspoon (1 gram) fine kosher salt

3/4 cup (135 grams) semi sweet, bittersweet, white, and/or milk chocolate chips

2 large eggs (100 grams out of the shell), at room temperature

1/2 cup (120 ml/grams) vegetable, safflower, corn, or canola oil

1/2 cup (100 grams) granulated white sugar

1/2 cup (100 grams) firmly packed light brown sugar

1 teaspoon (4 grams) pure vanilla extract (optional)