Like my chocolate zucchini cake, this moist and fudge-like double chocolate zucchini bread raises an enormous query: How on earth is there a vegetable in THIS?! Readers have beloved this recipe for years, and it’s on my menu all summer season lengthy when zucchini is plentiful.
One reader, Kristin, commented: “I by no means evaluate recipes, however needed to write one for this one. This bread, cake, dessert—no matter you need to name it—is fabulous! Simply the correct amount of candy, chocolate, and is completely moist. I’ve made it for various individuals (simply within the final two weeks as a result of I can’t cease occupied with it) and everybody has beloved it. I made no substitutions to something and it was good… ★★★★★”
I firmly consider that the largest baking mistake one may ever make is… not doubling at this time’s recipe. After 1 slice, you’ll immediately notice you want way over 1 loaf of this chocolate bliss. With its moist and wealthy fudge-like crumb, deep chocolate taste, and melty chocolate chips inside, it’s virtually unimaginable to consider there’s zucchini within the batter.
One reader, Deb, commented: “Wow! I made this at this time and it’s sooo good! Even my guys (who don’t need something to do with zucchini) LOVED it! Nobody can consider there’s shredded zucchini in it. One mistake I made—I solely made one. ★★★★★“
Right here’s What You’ll Love About This Chocolate Zucchini Bread
- Batter comes collectively shortly and simply
- Sneaks in veggies
- Freezes effectively—make a number of loaves when zucchini is plentiful, and freeze for future chocolate cravings
- Use this recipe for muffins or cupcakes, too
- Tremendous moist and deeply chocolatey—simply learn the evaluations!
Why Bake With Zucchini?
Should you’re new to combining zucchini + chocolate, welcome to the not-so-secret membership!
Zucchini is one in every of my favourite baking elements and I’ve numerous printed recipes utilizing this summer season vegetable. My recipes for zucchini bread and zucchini muffins are each extremely in style with readers, and also you’ll discover a whopping 3 cups of the nutrition-boosting inexperienced shreds in my chocolate zucchini cake, however solely if you’re on the lookout for it—nobody will know for those who don’t inform them!
It sounds odd to bake with a inexperienced vegetable, however right here’s why it is best to:
- There are solely so many zucchini facet dishes to make (taking a look at you, zucchini casserole). Zucchini is plentiful in the summertime months, so sneaking it into baked items is a good way to make use of up a bounty of squash.
- Zucchini provides flavorless moisture. We’re speaking pure moisture with zero savory vegetable taste. You’ve had carrot cake, proper? Effectively, zucchini provides even extra moisture and hides even higher!
When you’re satisfied, do that zucchini cake with brown butter cream cheese frosting subsequent!
Success Tip: Shredding Zucchini
In the present day’s zucchini bread comes collectively in simply minutes with easy kitchen instruments together with a pair bowls, a whisk, and a 9×5-inch loaf pan or an 8×4-inch loaf pan like this one or this one. You additionally want a grater to shred the zucchini. Should you’re on the lookout for suggestions, I personal and love this box grater as a result of it’s straightforward to make use of, grates shortly, and has held up effectively with common use. It’s what I take advantage of when making zucchini fritters, too.
Key Components You Want & Why
- Zucchini: Zucchini can fluctuate in dimension, however 1 medium zucchini is a lot for this recipe. You want 1 and 1/2 cups shredded, which is about 180g, relying on how tightly you pack it.
- Flour: Doesn’t appear to be numerous flour, and it’s not. Take note there’s additionally cocoa powder which is one other dry ingredient. A lot of the quantity is the zucchini!
- Cocoa Powder: Be certain that to make use of unsweetened pure cocoa powder, not Dutch-process, on this recipe. Learn concerning the distinction between Dutch-process vs pure cocoa powder.
- Immediate Espresso/Espresso Powder: A bit of espresso powder provides this double chocolate zucchini bread the richest-tasting chocolate taste; the bread doesn’t style like espresso, slightly, the espresso powder deepens the flavour of the cocoa. It’s a trick I take advantage of in chocolate chess pie and chocolate cake, too.
- Chocolate Chips: Chocolate chips present some sweetness, whereas additionally creating melty pockets of chocolate all through each slice.
- Oil: I favor to make use of oil in my fast breads, like in strawberry bread and peach fast bread, due to the unparalleled moisture it gives. These days I’ve been making this chocolate zucchini bread with melted coconut oil.
- Plain Greek Yogurt: Greek yogurt provides protein, whereas additionally including tenderness. I all the time use nonfat right here, however you should utilize low-fat or full-fat Greek yogurt, or common yogurt, for those who favor.
You additionally want 2 eggs, baking powder, baking soda, salt, vanilla, and sugar.
Should you don’t have or don’t need to use coconut oil, a impartial oil comparable to vegetable oil works as a substitute. Anticipate a really, very thick batter:
The bread takes about 50 minutes to bake. Start checking at 45 minutes, although, simply in case your oven works additional laborious!
Whereas it’s extremely tempting to slice proper into this double chocolate zucchini bread whereas it’s heat, strive to withstand. I’ve discovered that with most baked items starring zucchini, the flavour is noticeably higher as soon as it’s fully cooled. This goes for zucchini oatmeal chocolate chip cookies, too.
You possibly can peel the zucchini for those who’d like, however I by no means do. There’s no style or texture distinction. Should you’re nervous that choosy eaters might be suspicious, peeling the zucchini will stop any hint of inexperienced specks sharp eyes would possibly detect.
Slice the underside finish off of the zucchini, maintain onto the stem finish, and scrape the squash towards the shredder facet of a field grater like this one till you get to the stem you’re holding. The shredder facet is the one with the biggest holes.
Once I first printed this recipe in 2015, I included a step for blotting some moisture out of the zucchini. I don’t discover this mandatory anymore. In truth, you WANT that additional moisture in each single slice. Simply shred the zucchini and add proper to the batter.
This double chocolate zucchini bread is moist and fudge-like, and comes collectively shortly with a pair bowls and a whisk. Readers have beloved this recipe for years, and it’s on my menu all summer season lengthy when zucchini is plentiful. See recipe Notes for freezing and doubling directions.
- Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan or 8×4-inch loaf pan (for a taller loaf) with nonstick spray. Put aside.
- In a big bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder collectively till mixed. Combine within the chocolate chips. Put aside.
- In a medium bowl, whisk the eggs, oil, yogurt, granulated sugar, and vanilla collectively till mixed. Slowly pour the moist elements into the dry elements and gently whisk to mix. Fold within the zucchini. The batter could be very thick.
- Bake for 45–55 minutes, ensuring to loosely cowl the bread with aluminum foil midway by to stop the highest from over-cooking. The bread is finished when a toothpick inserted within the heart comes out clear with just a few small moist crumbs. The 9×5-inch pan takes nearer to 45 minutes, and the 8×4-inch pan takes nearer to 55 minutes. All ovens fluctuate, so start checking across the 45-minute mark.
- Take away bread from the oven and permit the bread to chill within the pan set on a wire rack for 1 hour. Whereas it’s nonetheless heat, I gently press a couple of extra chocolate chips into the highest; that is non-compulsory and just for seems to be.
- Take away bread from the pan and place the loaf straight on the wire rack to chill fully.
- Cowl and retailer bread at room temperature for five days or within the fridge for as much as 1 week.
- Freezing Directions: Freeze baked & cooled loaf, tightly wrapped, for as much as 3 months. Thaw in a single day within the fridge. If desired, carry to room temperature earlier than serving. To be taught extra particulars about freeze fast breads, see my put up known as Make-Forward Baking.
- Particular Instruments (affiliate hyperlinks): 9×5-inch Loaf Pan or 8×4-inch Loaf Pan | Box Grater | Glass Mixing Bowls | Whisk | Rubber Spatula | Cooling Rack
- Double the Recipe: You possibly can double the recipe by doubling the entire elements and dividing the batter between 2 loaf pans. If the batter appears a lot too thick, you’ll be able to add a splash of milk.
- Chocolate Zucchini Muffins: Preheat oven to 425°F (218°C) and spray a 12-count pan with nonstick spray or line with cupcake liners. Put together batter as directed above, fill every liner to the highest with batter and bake the muffins for five minutes at 425°F (218°C). Then, protecting the muffins within the oven, decrease the temperature to 350°F (177°C) and proceed to bake for an extra 14–quarter-hour or till a toothpick inserted within the heart comes out clear. Makes 10–12 muffins.
- Chocolate Zucchini Cupcakes: Preheat oven to 350°F (177°C) and line a 12-count pan with cupcake liners. Put together batter as directed above, fill every liner 2/3 full with batter and bake for 19–20 minutes or till a toothpick inserted within the heart comes out clear. Cool fully, then frost with chocolate buttercream. Makes 12 cupcakes.
- Cocoa Powder: Use pure cocoa powder, not Dutch-process. See Dutch-process vs pure cocoa powder for extra info.
- Espresso Powder: Espresso powder deepens the chocolate taste. You possibly can skip it or use 1 teaspoon of immediate espresso powder as a substitute.
- Chocolate Chips: Don’t go away these out! They sweeten the bread and provides the bread extra chocolate taste. The bread is a bit bland with out them.
- Yogurt: I often use nonfat plain Greek yogurt. You need to use full-fat, low-fat, and even vanilla Greek yogurt as a substitute. Or use common plain yogurt, or bitter cream. Previous to 2023, this recipe known as for 1/4 cup (60g) yogurt, however I now use 1/3 cup (80g) as listed above. Additional moisture!
- Sugar: For a sweeter bread, use 3/4 cup (150g) granulated sugar.
- Zucchini: I don’t peel the zucchini earlier than shredding, however you definitely can for those who’d like. I like to make use of a box grater for shredding zucchini. Zucchini can fluctuate in dimension, however 1 medium zucchini is a lot for this recipe. If utilizing frozen zucchini, thaw first and evenly blot earlier than utilizing.
- Serving Measurement: 1 slice
- Energy: 246
- Sugar: 20 g
- Sodium: 76.4 mg
- Fats: 11.9 g
- Carbohydrates: 33.2 g
- Protein: 5.4 g
- Ldl cholesterol: 37.6 mg
Key phrases: chocolate zucchini bread