Chocolate Chunk Zucchini Bread
This moist and decadent double chocolate zucchini bread is a great way to use up extra zucchini and totally irresistible. There is no question why this is so popular. It’s fabulously moist thanks to the fresh zucchini baked right into it and is so rich and chocolatey from the cocoa and the chocolate chips or chunks.
Equipment
Ingredients
- 1½ cup grated zucchini or yellow squash
- 1 cup all-purpose flour
- ½ cup natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup vegetable oil canola or even coconut oil
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs room temperature
- 1 teaspoon instant coffee powder or ½ teaspoon espresso powder optional but recommended to accentuate that cocoa flavor
- 1 teaspoon vanilla extract
- ½ to ¾ cup semisweet chocolate chips or chunks plus more for sprinkling over top (optional and if you are a nut fan - feel free to do half chocolate chips and half chopped pecans or walnuts)
For the dark chocolate ganache (optional):
- 3.5 oz. dark chocolate
- 1/2 cup heavy cream
Instructions
For the Bread:
- Preheat oven to 350°F and spray a 9-by-5-inch loaf pan with nonstick cooking spray and line with overhanging pieces of parchment paper for easy removal
- In a medium bowl, whisk the flour, cocoa powder, baking soda, baking powder and salt, and set aside.
- In a large mixing bowl, using a hand mixer or a whisk, beat the oil, sugars, eggs, instant coffee, and the vanilla until blended, about 2 minutes.
- Whisk the shredded zucchini into the wet ingredients until combined.
- Then add the dry ingredients to the wet ingredients mixing/stirring until just combined
- Fold in nuts and chocolate chucks or chips if using.
- Spoon batter into the loaf pan and smooth the top. Top with a few extra chocolate chips if using
- Bake 55 to 65 minutes, or until a knife or toothpick inserted into the center of the bread comes out clean or mostly clean. Tent loosely with aluminum foil if browning too quickly
- When the bread is done, cool in the pan on a wire rack for 10 minutes. Turn out the loaf onto the rack to finish cooling.
- For the dark chocolate ganache (optional)
Directions for Ganache:
- Roughly chop the chocolate and place in a bowl.
- Bring the cream to a light simmer in a saucepan. Once at a simmer, pour the mixture over the chocolate. Leave for 2 minutes, and then stir until smooth and thick. Leave to cool completely at room temperature and use to drizzle over zucchini bread
Recipe Notes:
- Tossing the shredded zucchini into the flour mixture is optional - feel free to add it into the wet ingredients as stated in the recipe. Both methods are acceptable.
- Make ahead tip: The bread can be wrapped and frozen for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. How to store zucchini bread
- This zucchini bread recipe should keep for at least 2 or 3 days at room temperature. You just want to wrap it tightly or keep it in an airtight container, so it doesn’t get stale. If your chocolate zucchini bread is still hanging around after 3 days, you might want to refrigerate it. It should last in the fridge for at least a week, if not a few days longer.
- Do I need to peel the zucchini first? You can if you’d like, but I never do. There’s no taste or texture variance either way, but you’ll definitely have more flecks of green throughout the loaf if you keep the peel on. You also do not need to blot the zucchini dry before using in the batter. (You want that moisture! without the addition of other ingredients like applesauce)
- If using frozen zucchini, thaw before using. Drain and squeeze out some but not all of the excess moisture - no need to do that if using fresh shredded zucchini
- To make muffins: Simply, line a 12-cup muffin pan with liners or grease with butter or nonstick spray. Fill cups no more than two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted comes out clean
Tried this recipe?Let us know how it was!