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.
Damn zucchini, you moist AF!
Double Chocolate Zucchini Bread
Yields about 4 cups of batter
Original recipe from Kitchen Confidant
- 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
- Prepare a loaf pan by lining it with parchment paper and greasing the uncovered sides; set aside. Pre-heat the oven to 350 F.
- In a medium bowl, mix grated zucchini, sugars, eggs, oil and vanilla.
- In a separate large bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder.
- Gradually add the zucchini mixture and mix until just combined. Stir in the chocolate chips.
- 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!)
- 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.