Chocolate Zucchini Bread
Recipe video above. Zucchini? What zucchini? All I see is the most decadent, moist chocolate loaf you may ever have in your life!
Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
- 3 cups grated zucchini (2 large or 3 small) (Note 1)
- 1 3/4 cups (260g) flour, plain/all purpose
- 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
- 1 1/4 cup (275g) white sugar
- 2 eggs
- 100g / 7 tbsp unsalted butter , melted
- 300g / 10 oz dark chocolate , coarsely chopped (keep some larger chunks!) (Note 4)
Preheat oven to 180C/350F (160C fan).
Grease and line a large loaf pan (mine is 28 x 15 x 6.5cm / 11 x 6 x 2.5").
Grab handfuls of zucchini and squeeze out excess liquid, then place in colander to drain while you prepare the batter. (Note 4)
In a large bowl, whisk together flour, cocoa, baking soda and salt.
In a separate bowl, whisk together eggs and sugar. Then add butter and vanilla, and whisk until fully incorporated.
Pour egg mixture into flour bowl and stir with wooden spoon until flour is just incorporated - batter will be thick!
Add zucchini and chocolate and stir to mix through - it will be very thick at first but it will loosen into a thick, spreadable batter (see video).
Scrape into loaf pan, bake 45 minutes. Cover with foil and bake a further 20 minutes or until skewer inserted into the centre comes out clean (except for melted chocolate streaks!)
Stand in loaf pan for 15 minutes before removing. Cool on rack for a further 10 minutes before slicing.
Extra amazing served warm - you get melty chocolate bits and it's extra fudgy in the middle!
1. Zucchini - grate zucchini then measure 3 cups, lightly packed (ie don't push it in tightly, just place it in).
2. Cocoa powder - dutch processed has a stronger chocolate flavour. Ordinary cocoa powder is just fine too!
3. Baking soda - also known as bi carbonate soda. Sub with 4.5 tsp baking powder.
4. Chocolate - eating or cooking chocolate will work just fine here, as long as its semi-sweetened or sweet. Do not use unsweetened! I used Lindt dark cooking chocolate in the video and photos. It holds up slightly better during baking if there's any poking up above the surface - which usually there is not. So it doesn't really matter!
5. Squeezing zucchini - Don't need to go overboard squeezing out excess liquid, just get out what you can. The remaining moisture in the zucchini is what makes the bread so moist!
6. Source: Adapted from this Chocolate Zucchini Bread recipe from Simply Recipes.
7. Nutrition per slice, fairly generous slices!!!
Calories: 437kcal | Carbohydrates: 61g | Protein: 6g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 54mg | Sodium: 425mg | Potassium: 366mg | Fiber: 3g | Sugar: 36g | Vitamin A: 370IU | Vitamin C: 6.8mg | Calcium: 111mg | Iron: 2.1mg