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 zucchinis. Not only 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 can not 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.
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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.
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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.