Few people know that you can use zucchini in sweet recipes as well as in savory dishes. This Chocolate Zucchini Bread is a great way to use zucchini. Not only do they bring a lot of nutritional value but also bring moisture and a great texture if used in loaf cakes, muffins, layer cakes, and so on. You cannot feel at all the zucchini and is a great way of hiding this vegetable in kids’ treats.
This Chocolate Zucchini Bread is simply delicious. The recipe is very easy, you don’t even need a hand mixer to prepare this. Goes really fast and the result is beyond expectations. Moist, rich, chocolaty and the chocolate chunks inside are melted and create an amazing texture.
How to make chocolate zucchini bread
First, heat up your oven to 350°F (180°C). Take a 9×5 inch (23x13cm) loaf pan and give it a light coat of grease. Line it with parchment paper so nothing sticks.
Now, let’s deal with that zucchini. Grate it up and put it in a sieve to get rid of any extra moisture. While it’s draining, you can focus on the other ingredients.
In a bowl, whisk together some flour, cocoa, baking soda, instant coffee, and salt. Give it a good mix and set it aside for when you’re ready to use it.
In another bowl, take some eggs and whisk them up with sugar until they’re all combined nicely. Stir in some vanilla extract, yogurt, and oil to make things tasty and moist. Now it’s time to bring in the flour mixture you prepared earlier. Mix it all together until it’s nicely combined. Don’t forget to add the grated zucchini and chocolate to the mix – that’s what’s going to make it super yummy!
Pour all that batter you’ve made into the pan you prepared earlier. Sprinkle the rest of the chocolate on top – it’s going to be a chocolaty delight!
Bake for around 45 to 60 minutes. To check if it’s ready, just stick a toothpick into the center. If it comes out clean, you’re good to go.
After baking, let it chill for about 5 minutes. Then, move it onto a cooling rack to cool down completely. Once it’s nice and cool, get ready to enjoy a wonderful treat you’ve baked yourself.
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Chocolate Pound Cake
Zucchini Fritters
Zucchini Pancakes
Recipe slightly adapted after SallysBakingAddiction
Chocolate Zucchini Bread
Ingredients
- 2 cups (300g) zucchini , peeled
- 1 ¼ cup (160g) all-purpose flour
- 1/2 cup (60g) unsweetened cocoa powder
- 1 tsp (6g) baking soda
- 1/2 tsp (2g) salt
- 1/2 tsp (1g) instant coffee
- 1 tsp (5g) vanilla extract
- 1/2 cup (100g) sugar
- 1/4 cup (60ml) oil
- 1/4 cup (60g) yogurt
- 2 eggs
- 3.5 oz (100g) dark chocolate (55%-70%) , chopped
Topping
- 1.5 oz (40g) dark chocolate (55%-70%) , chopped
Instructions
- Preheat oven to 350F (180C). Grease and line a 9×5 inch (23x13cm) loaf pan with parchment paper.
- Place the grated zucchini in a sieve to remove excess moisture until you prepare the rest of ingredients.
- In a bowl whisk together flour, cocoa, baking soda, instant coffee and salt. Set aside until ready to use.
- In another bowl whisk eggs with sugar until well combined. Stir in vanilla extract, yogurt and oil. Add flour mixture and stir until well combined. Add grated zucchini and chocolate.
- Pour the batter into the prepared pan and top with the rest of chocolate.
- Bake for about 45-60 minutes or until a toothpick inserted into the center comes out clean.
- Let sit for 5 minutes and then transfer to a cooling rack to cool completely.
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
I made this the other day and it was so chocolate-y and deliciously moist. I also added some roasted walnuts. It is not very sweet though, so I would recommend adding more sugar if you like really sweet cakes. It was wonderful!
Can I use coconut oil instead of oil? Can I skip instant coffee or what is the right replacement? I have frozen (peeled and grated) zucchini, will that be ok, when defrosted? Thank you.
Can I substitute zucchini with bananas? Thanks.