Recipe: Double Chocolate Zucchini Bread

Recipes from The Kitchn

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I think a quick bread with two kinds of chocolate and hidden veggies doesn't require much coercion to make. This loaf cake is straightforward to mix up and it's an ace snack to fulfill those mid-afternoon chocolate cravings. Want to push it more in the dessert direction? A dusting of powdered sugar or some chocolate frosting will set you up with an easy treat.

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I've known people who actively avoid baked goods with any mention of vegetables. I think the general consensus is that they think it will be tasteless or gummy, with flavor sacrificed in favor of trying to make something healthier. Sure there are some zucchini breads out there that are like that, but in this case there is no such caveat.

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While being pretty much identical taste-wise to a regular, chocolate quick bread, this cake is much more moist thanks to the zucchini and has a slightly denser crumb. It is a cracking good way to use some of the many, many zucchini you may have lying around right, plus it's kid-friendly (no green flecks!) so everyone will love it!

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Double Chocolate Zucchini Bread

Makes one large (8 x 5 inch) loaf

1/2 cup (4 ounces) unsalted butter, softened
1 cup (7 ounces) granulated sugar
2 large eggs
2/3 cup (1 ounce) unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
2 teaspoons baking powder
2 cups coarsely grated zucchini
1 1/3 cups (6 ounces) all-purpose flour
1/2 cup semisweet chocolate chips

Butter and flour an 8x5-inch loaf tin then preheat the oven to 350°F.

In a large bowl, cream together the butter and sugar until light and fluffy, then beat in the eggs one at a time until completely combined. Stir in the cocoa powder, vanilla extract, salt and baking powder. Fold in the grated zucchini, then add the flour and chocolate chips to the bowl. Stir until just combined.

Transfer the batter to the loaf tin and spread out using a spatula or the back of a spoon. Bake for 50 to 60 minutes until the cake has risen and a toothpick inserted into the center of the loaf comes out without batter on it (the toothpick might just have some melted chocolate on it from the chocolate chips).

Let the cake cool in the pan for 10 minutes before turning out onto a wire rack to finish cooling completely.

Recipe Notes

  • Dust with powdered sugar or cocoa powder for a simple finish.
  • For a decadent twist, frost the cooled bread with chocolate frosting.

Per serving, based on 6 servings. (% daily value)
Calories
479
Fat
22.2 g (34.2%)
Saturated
13.2 g (66%)
Trans
0.6 g
Carbs
68.4 g (22.8%)
Fiber
3.6 g (14.3%)
Sugars
42.1 g
Protein
7.2 g (14.4%)
Cholesterol
102.6 mg (34.2%)
Sodium
250.5 mg (10.4%)

(Image credits: Izy Hossack)