When you taste it, you are not going to believe how easy this chocolate zucchini bread recipe is. It is moist, soft and delectable. You will not need any special equipment and you will love it.
We are going to shred a medium zucchini for this recipe. Some people like using a food processor for this but it really is not necessary if you have a grating box. Just do it by hand. And, don’t bother peeling the zucchini either. Just wash it and shred it. I can guarantee you this, if you had not put the zucchini in to the batter you would never know it was there.
As for the chocolate, we are going to use unsweetened cocoa powder and chocolate chips. I added dark chocolate chips but you can use semisweet with no problem. If you do not like nuts, go ahead and omit them.
This is truly a great chocolate zucchini bread recipe.
Here are two other easy and fantastic loaf breads for you. Banana Bread and href=”https://thefrugalchef.com/2020/11/apple-cinnamon-bread/” target=”_blank” rel=”noopener noreferrer”> Apple Cinnamon Bread
Here is what you are going to need for this finger licking good chocolate zucchini bread –
1 cup (120 grams) all-purpose flour
1/2 cup (50 grams) unsweetened cocoa powder
1 teaspoon (5 grams) baking soda
1/2 teaspoon (3 grams) salt
1/2 cup (120 grams) vegetable oil
2 large eggs — room temperature
1 teaspoon (5 ml) vanilla extract
3/4 cups (150 grams) light brown sugar
1 1/2 cups (220 grams) shredded zucchini — about 1 medium zucchini
1/2 cup (80 grams) dark or semi-sweet chocolate chips
1/2 cup (75 grams) chopped walnuts
Heat your oven to 350 F (175 C). Liberally grease an 8×4 inch (20×10 cm) loaf pan with some butter.
Place the flour, cocoa powder, baking soda and salt in a bowl and whisk for a few minutes. Set aside.
In another bowl, cream together the oil, sugar, eggs and vanilla. Make sure to get rid of any brown sugar lumps.
Add the dry ingredients to the oil and egg mixture. Add the zucchini and fold in.
Mix the chocolate chips and walnuts in a small bowl.
Add half or the chocolate chip and walnut mix to the batter. Fold in.
Transfer the batter to the greased loaf pan. Top with the remaining chocolate chips and walnuts.
Place in the oven for 45 to 55 minutes — until a pick comes out clean.
Remove from the oven and place on a cooling rack. Allow cooling for about 15 minutes.
Run a knife alongside the loaf in order to separate it from the mold. Flip the mold to remove the bread. Flip it back and cool down completely on the rack. Slice and serve. Enjoy!