Description
A rich and moist Chocolate Zucchini Bread that combines the subtle freshness of zucchini with deep, fudgy chocolate flavors. This recipe yields a dense, chocolatey loaf perfect for a delightful snack or dessert, with melty chocolate chunks throughout for an extra indulgent treat.
Ingredients
Scale
Vegetables
- 3 cups grated zucchini (2 large or 3 small)
Dry Ingredients
- 1 3/4 cups (260g) all-purpose flour
- 1/3 cup (40g) unsweetened cocoa powder, preferably Dutch processed
- 1.5 tsp baking soda (bicarbonate)
- 1/2 tsp salt
- 1 1/4 cup (275g) white sugar
Wet Ingredients
- 2 eggs
- 7 tbsp (100g) unsalted butter, melted
- 2 tsp vanilla essence
Add-ins
- 300g (10 oz) dark chocolate, coarsely chopped (reserve some larger chunks)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F), or 160°C if using a fan-assisted oven to ensure even baking.
- Prepare Pan: Grease and line a large loaf pan measuring approximately 28 x 15 x 6.5 cm (11 x 6 x 2.5 inches) to prevent sticking.
- Drain Zucchini: Grab handfuls of grated zucchini and squeeze out the excess liquid thoroughly, then place in a colander to drain while you mix the batter. This step helps avoid a soggy loaf.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt to combine all dry components evenly.
- Mix Wet Ingredients: In a separate bowl, whisk eggs and sugar until well combined. Add melted butter and vanilla essence, then whisk again until fully incorporated.
- Combine Mixtures: Pour the wet ingredients into the bowl with dry ingredients and stir with a wooden spoon until just combined; the batter will be thick at this point.
- Add Zucchini and Chocolate: Fold the drained zucchini and chopped dark chocolate into the batter. Initially, the batter will be very thick but will loosen into a thick, spreadable consistency.
- Bake: Scrape the batter into the prepared loaf pan and bake for 45 minutes. Then cover the loaf loosely with foil and bake for an additional 20 minutes or until a skewer inserted in the center comes out clean except for melted chocolate streaks.
- Cool: Allow the bread to stand in the loaf pan for 15 minutes. Then remove and cool completely on a wire rack for at least 10 minutes before slicing.
- Serve: For an extra special treat, serve the bread warm to enjoy the melty chocolate bits and extra fudgy texture in the middle.
Notes
- Make sure to squeeze out as much liquid from the grated zucchini as possible to prevent the bread from becoming too wet.
- Using Dutch processed cocoa powder gives a richer chocolate flavor and better color.
- Reserve some larger chunks of chocolate for a more decadent texture and appearance.
- The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
- This recipe yields about 10 slices depending on thickness.
