Recipe: Double Chocolate Zucchini Bread
I know people who actively avoid baked goods with any mention of vegetables, assuming it will turn out tasteless or gummy, with flavor sacrificed in favor of trying to make something healthier. Sure, there are some cakes and quick breads out there that are like that — but in this case there is no such caveat. In fact, it’s a vegetable that takes this cake to greatness.
Zucchini Is the Secret to Better Chocolate Quick Breads
While tasting pretty much identical to a regular chocolate quick bread, this cake is way 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 right now, plus it’s kid-friendly (no green flecks!), so everyone will love it!
I think a quick bread with two kinds of chocolate and hidden veggies doesn’t require much convincing to make. This loaf cake is easy 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 a sweet treat.
After reading through your comments, we tested and updated this recipe to help ensure it turns out great for everyone. We reduced the cocoa powder from 2/3 cup to 1/2 cup, which keeps the bread plenty chocolate-y while preventing it from becoming dry and crumbly. While some zucchini breads, including our classic recipe, call for squeezing the moisture out of the grated zucchini before baking, this one does not. The extra moisture actually keeps the bread moist. Just make sure to fold the zucchini in gently to avoid overmixing. — Meghan, August 2018
Double Chocolate Zucchini Bread
Makes1 (8x5-inch) loaf
- 8 tablespoons
(1 stick) unsalted butter, at room temperature, plus more for the pan
- 1 cup
- 1/2 cup
unsweetened cocoa powder
- 2 teaspoons
- 1 teaspoon
pure vanilla extract
- 1/4 teaspoon
- 2 cups
coarsely grated zucchini, from 1 large zucchini
- 1 1/3 cups
all-purpose flour, plus more for the pan
- 1/2 cup
semisweet chocolate chips
Coat an 8x5-inch loaf pan with cooking spray and 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 to the loaf pan and spread into an even layer. Bake until a toothpick inserted into the center of the loaf comes out clean (although there might be some melted chocolate on it from the chocolate chips), 50 to 60 minutes. Let the bread cool in the pan for 10 minutes. Flip out onto a wire rack and cool completely before slicing and serving.
Optional finishes: If you'd like, dust with powdered sugar or cocoa powder for a simple finish. For a decadent twist, frost the cooled bread with chocolate frosting.
Storage: The zucchini bread can be wrapped tightly in plastic wrap and stored at room temperature for up to 4 days.