Double Chocolate Zucchini Bread

Alana

I’ve made a lot of banana bread and love the recipe I have for Zucchini Brownies, but I have yet to try baking a zucchini bread. I figured it would make another good option for snacking in addition to the Banana Banana Bread I made to bring along to Jasper this past weekend 🙂 Sadly, I did not take a picture of the final product 😦

This bread is seriously moist! I probably has something to do with the ridiculous amount of zucchini that I put into it. The bread didn’t rise much, so I would consider baking this at a slightly higher temperature or use more flour. That being said, the lack of substantial rise could also be attributed to all the moisture from the zucchini. I mostly measured, but it is very possible there was more zucchini involved than initially intended. Who knows. The other things I would do differently the next time I use this recipe is reduce the amount of sugar. There isn’t a huge amount to begin with, but I found it to be quite sweet.

image

Damn zucchini, you moist AF!

Double Chocolate Zucchini Bread

Yields about 4 cups of batter

Original recipe from Kitchen Confidant 

Ingredients:

  • 2 cups (430 g) grated zucchini (about 2 medium zucchinis)
  • ½ cup (75 g) brown sugar, not packed
  • ½ cup (105 g) granulated sugar
  • 2 large eggs
  • 1/3 cup canola oil
  • 1 teaspoon vanilla
  • 1 ¼ cups (155 g) all-purpose flour
  • 1/3 cup (30 g) unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 cup (195 g) semi sweet chocolate chips

Directions:

  1. Prepare a loaf pan by lining it with parchment paper and greasing the uncovered sides; set aside. Pre-heat the oven to 350 F. 
  2. In a medium bowl, mix grated zucchini, sugars, eggs, oil and vanilla. 
  3. In a separate large bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. 
  4. Gradually add the zucchini mixture and mix until just combined. Stir in the chocolate chips.
  5. Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until top is springy and a toothpick inserted in the centre comes out clean (chocolate chip goo doesn’t count as dirty!)
  6. Let the bread cool in the pan for five minutes, then transfer to a wire rack to cool. Cut with a serrated knife. Serve warm or at room temperature.

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