If we are being honest, this bread is more of a chocolate cake with a bit of zucchini. But hey, at least we’re trying to be more nutritious, right?! So while you sip your coffee in the morning and take a bite of this rich and delicious chocolate zucchini bread, you can feel satisfied knowing that you’re also getting a healthy dosage of vitamin A, manganese, and fiber!
Chocolate Zucchini Bread Recipe
Chocolate Zucchini Bread Ingredients
- 2 zucchinis (you need 2 cups of grated zucchini)
- 1/3 cup butter
- 1 cup all-purpose flour
- 1/2 cup dutch process cocoa
- 1/2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 2/3 cup dark brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1/2 tsp Vanilla Extract
- 1/3 cup buttermilk (whole milk can also work)
- 1/2 cup dark chocolate chips (optional)
Bread Instructions
- Preheat oven to 350°F and grease and line your loaf pan with parchment paper.
- In a medium-sized bowl, grate zucchini until you have 2 packed cups worth. Transfer the zucchini to a cheesecloth and squeeze the moisture out of it until almost no juice comes out when you squeeze. Set the squeezed and de-juiced zucchini aside.
- In a saucepan or in the microwave, melt your butter. Set aside to cool.
- In a large bowl add your flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
- In a clean medium-sized bowl, add the sugars and the melted butter, and whisk to combine completely.
- Add the eggs, vanilla, and buttermilk and whisk together until you have a homogeneous liquid mass.
- Pour the wet ingredients into the dry ingredients and whisk until everything is just combined and there are only a couple of streaks of flour left.
- Add your zucchini and fold it into the batter using the rubber spatula. Make sure it gets evenly distributed.
- Pour your batter into your prepared loaf pan and top with chocolate chips if desired.
- Bake in the preheated oven for 40-50 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before cutting and enjoy!
Food blogger (and college student) Emily Rapp is the creative brains behind Baking with Lemon, and she’s sharing some of her delicious dessert recipes and baking tips for the first time with TABLE readers. “I want to provide quality recipes that I stand by, so that all you have to worry about is making the thing!”
Subscribe to TABLE Magazine‘s print edition.
