This chocolate zucchini bread recipe is a cocoa loaf with shredded zucchini in the crumb. It is not a chocolate layer cake or a brownie.
Print
Chocolate Zucchini Bread
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
Description
Chocolate Zucchini Bread. From Alissa.
Ingredients
Scale
- 1 1/2 cups (180g) flour
- 1/3 cup (30g) cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120ml) oil
- 3/4 cup (150g) sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups (180g) shredded zucchini
- 1/2 cup (85g) chocolate chips
Instructions
- Heat the oven to 350°F (175°C). Butter a 9-by-5-inch loaf pan.
- Whisk flour, cocoa, baking soda, and salt.
- Whisk oil, sugar, eggs, and vanilla. Stir in the zucchini, then the dry mix and the chips.
- Bake 50 to 60 minutes, until a toothpick comes out with a few moist crumbs.
Notes
Squeeze the zucchini only if it is very wet. A little moisture is what keeps the loaf soft.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Shred
The large holes of a box grater. A fine grate turns to water.
Cocoa
Natural cocoa. Dutch-process is fine if that is what you have.
Chips
They sink a little. That is fine.
Test
Cocoa batter looks wet even when it is done. Trust a toothpick in the center.
Nutrition (estimated)
About 290 calories per serving. Estimate only, not a lab test.
FAQ
Can you taste the zucchini?
Not as a vegetable. It reads as moisture.
Peel it?
No. The green flecks disappear in the cocoa.
Muffins?
Same batter, 18 to 22 minutes in a lined tin.
Storage
Wrapped, 4 days. It is moister on day two.