Chocolate Zucchini Bread
Delicious and moist Chocolate Zucchini Bread, made with fresh zucchini and rich chocolate.
Equipment
- Large loaf pan
- Mixing bowls
- Whisk
- wooden spoon
Ingredients
- 3 cups grated zucchini (2 large or 3 small)
- 1.75 cups all-purpose flour (260g)
- ⅓ cup unsweetened cocoa powder (40g, preferably dutch processed)
- 1.5 teaspoon baking soda (bi-carbonate)
- ½ teaspoon salt
- 2 teaspoon vanilla essence
- 1.25 cups white sugar (275g)
- 2 large eggs
- 100 g unsalted butter (7 tbsp, melted)
- 300 g dark chocolate (coarsely chopped)
Instructions
- Preheat oven to 180C/350F (160C fan).
- Grease and line a large loaf pan (28 x 15 x 6.5cm / 11 x 6 x 2.5″).
- Grab handfuls of zucchini and squeeze out excess liquid, then place in colander to drain while you prepare the batter.
- In a large bowl, whisk together flour, cocoa, baking soda, and salt.
- In a separate bowl, whisk together eggs and sugar. Then add butter and vanilla, and whisk until fully incorporated.
- Pour egg mixture into flour bowl and stir with a wooden spoon until flour is just incorporated – batter will be thick!
- Add zucchini and chocolate and stir to mix through – it will be very thick at first but it will loosen into a thick, spreadable batter.
- Scrape into loaf pan, bake for 45 minutes. Cover with foil and bake a further 20 minutes or until a skewer inserted into the centre comes out clean.
- Stand in loaf pan for 15 minutes before removing. Cool on rack for a further 10 minutes before slicing.
- Extra amazing served warm for melty chocolate bits!
Notes
Do not use unsweetened chocolate. Remaining moisture in zucchini makes the bread moist.
Nutrition
Serving: 1sliceCalories: 437kcalCarbohydrates: 61gProtein: 6gFat: 19gSaturated Fat: 14gCholesterol: 54mgSodium: 425mgPotassium: 366mgFiber: 3gSugar: 36gVitamin A: 370IUVitamin C: 6.8mgCalcium: 111mgIron: 2.1mg
Tried this recipe?Let us know how it was!