The Best Chocolate Zucchini Bread Recipe EVER
Posted: Aug 24 2015
Zucchinis are in season right now, and what better way to use them up than paired with the best food group: Chocolate! Keep reading for the best Chocolate Zucchini Bread recipe EVER.
Super moist and super chocolatey, this is definitely a cake trying to sound more acceptable for breakfast by calling itself "bread". And you know you totally don’t have to feel guilty about eating cake for breakfast, or cake after the gym, or anytime really, because there are veggies in this one. Okay, so *full disclosure* there’s one zucchini and a load of chocolate, but it tastes so good that you won’t think twice about having a second piece.
This chocolate zucchini bread recipe is quick and easy to mix up, with a short cooking time - perfect for Sunday meal prep or if you just need a double chocolatey fix. There’s no worry of the zucchini over-powering the flavour, it really just lends a nice moisture and crumb to the loaf, and adds an extra serving of veggies to your day. Also, don’t skimp on the cinnamon and allspice - it really adds another level to the taste and will make your apartment smell great too.
If you have time, or a second loaf pan, we suggest you double the recipe and make two - it freezes well for when zucchinis aren’t in season anymore!
Makes one 9x5x3 inch loaf
1 1/2 cups shredded raw zucchini
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup canola oil
1/2 cup granulated white sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup semi sweet chocolate chips
1. Preheat oven to 350°F with a rack in the center of the oven. Grease a 9x5x3 inch loaf pan. I also find it helpful to line the bottom with parchment paper, to prevent it from browning too quickly, and less risk of it sticking.
2. Grate the zucchini, using a medium sized grater, and set aside. You do not need to squeeze the zucchini dry. In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and allspice. Set aside.
3. In the bowl of your electric mixer (or with a hand mixer), beat the oil and sugars until light and fluffy (about 2 minutes). Add the eggs and then vanilla, mixing well after each addition. Fold in the grated zucchini. Add the flour mixture, and stir with a wooden spoon until just combined, Then fold in the chocolate chips. Scrape the batter into the prepared pan and bake a toothpick/cake tester inserted in the center comes out clean (about 45 to 55 minutes). Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.
(Article Contributed by Aleshia Pinto of Less With Bread)