Chocolate zucchini bread recipe

Specks of zucchini and a double dose of chocolate make this chocolate zucchini bread a favorite treat when you’re looking for a chocolate fix without feeling too guilty.

The other day we talked about strawberry season and although there are a few strawberry recipes coming on the blog in the next week or so, I wanted to share this easy to whip up chocolate zucchini bread I made with the first zucchini I bought from the local farmers market.

Here in central VA, we don’t have a year-round farmers market. It usually opens mid-April and stays opened until the weekend before Thanksgiving. This past Saturday was the first time we went to the market this season and came home with a basket filled with green veggies. Zucchini, green onions, lettuce and some rainbow swiss chard.

After making this crustless zucchini quiche, which is Tiffany’s favorite zucchini dish, I was left with just enough zucchini to whip up this quick chocolate zucchini bread.

I love this bread! It’s an easy no mixer needed recipe that goes from bowl to oven in just a couple of minutes and has such a soft and moist crumb thanks to all the moisture from the shredded zucchini.

Although Tiffany is not a picky eater and eats most of the vegetables, I love sneaking up vegetables in recipes, especially in baking for two reasons.

First, it’s a great way to get some extra veggies in. The green specks will give the zucchini away, but if you have picky eaters, peel the zucchini before shredding them and no one will know! The bread is sweet enough to feel like a dessert and not like you’re eating veggies. But since you are, of course, you can grab a second slice.

Second, it adds a lot of moisture. It’s pretty impossible to end up with a dry loaf. I grated the zucchini by hand using the coarsest blade on a box grater. It only takes a few minutes. It would take me longer to get the food processor out and later washing the parts than doing it the old-fashioned way.

I’ve made this chocolate zucchini bread with both farmers market and store bought zucchini. I found the ones from the farmers market had a lot more moisture and a greener color vs the store bought ones. Either way, both loaves turned out just as good! I did not drain any of the zucchini before adding them to the batter.

Speaking of batter, to be careful not to over-mix once you add in the dry ingredients. Just a few quick stirs is all it takes to combine the ingredients. If you over-mix, you’ll end up with a dense bread, and that’s definitely not what you want.

Last but not least, keep in mind the smaller zucchinis have more flavor. Be picky when buying them!

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Chocolate zucchini bread recipe

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Roxana

Yields one 9" loaf (about 10-12 slices)

Specks of zucchini and a double dose of chocolate make this chocolate zucchini bread a favorite treat when you're looking for a chocolate fix without feeling too guilty.

15 minPrep Time

1 hr, 30 Cook Time

1 hr, 45 Total Time

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Ingredients

chocolate zucchini bread
• 3 eggs, room temperature
• 3/4 cup grapeseed or vegetable oil
• 3/4 cup brown sugar
• 1/2 cup buttermilk
• 2 1/2 cups all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 cups shredded unpeeled zucchini
ganache (optional)
• 1/3 cup heavy whipping cream
• 4 oz baking chocolate, chopped

Instructions

1. Heat the oven to 350F. Grease and flour a 9X5" loaf pan. Set aside.
2. In a mixing bowl add the eggs, oil, sugar and buttermilk. With a hand whisk or spatula, stir to combine.
3. Stir in the flour, cocoa powder, salt, baking powder and baking soda.
4. Fold the shredded zucchini.
5. Spoon the batter into the prepared pan and bake in preheated oven for 1 hour and 30 minutes or until a toothpick inserted in the center comes out clean.
6. Remove the bread from the oven and let cool for 20-30 minutes in the pan before inverting and removing the bread from the pan.
7. Cool completely on a wire rack.
8. To make the ganache, add the heavy cream and chocolate in a heatproof pan. Microwave in 15-20 seconds increments, stirring each time it stops until the ganache is smooth and silky.
9. Set aside to cool for a couple of minutes before pouring over the cooled zucchini bread.
10. Let the ganache set before slicing the bread.

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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.