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Chocolate Zucchini Bread
Aug. 16th, 2020 08:28 amIt's that time of year! I ended up with three very large zucchinis from friends (our one zucchini plant is struggling), so I grated them up and froze 2/3rds of the grated zukes. I used the other 1/3rd to make chocolate zucchini bread. I followed this recipe almost exactly. The only modification I made was I only put the chocolate chips on top, as per my partner's preference. My other slight modifications are in brackets. This was so delicious -- moist, chocolatey, and not overly sweet.
https://www.twopeasandtheirpod.com/chocolate-zucchini-bread/
Ingredients
1 cup all-purpose flour
1/2 cup Dutch process cocoa or unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon sea salt [I used 1/4 teaspoon of salt because I used salted butter.]
2 large eggs, at room temperature
1/4 cup unsalted butter melted and slightly cooled [I used salted butter, because that's what I had on hand.]
1/4 cup canola, vegetable oil, or melted coconut oil [I used canola oil.]
3/4 cup packed light brown sugar [I used dark brown sugar.]
1 teaspoon pure vanilla extract [I used vanilla bean paste.]
1 1/2 cups packed shredded zucchini
1 cup semisweet chocolate chips, divided [I used 1/2 cup and only sprinkled them on top before baking.]
Instructions
Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter. [In my oven it took exactly 60 minutes.]
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve. [I just cooled it on the stove and left the bread in the pan.]
Note: if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.
KEEWERD
https://www.twopeasandtheirpod.com/chocolate-zucchini-bread/
Ingredients
1 cup all-purpose flour
1/2 cup Dutch process cocoa or unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon sea salt [I used 1/4 teaspoon of salt because I used salted butter.]
2 large eggs, at room temperature
1/4 cup unsalted butter melted and slightly cooled [I used salted butter, because that's what I had on hand.]
1/4 cup canola, vegetable oil, or melted coconut oil [I used canola oil.]
3/4 cup packed light brown sugar [I used dark brown sugar.]
1 teaspoon pure vanilla extract [I used vanilla bean paste.]
1 1/2 cups packed shredded zucchini
1 cup semisweet chocolate chips, divided [I used 1/2 cup and only sprinkled them on top before baking.]
Instructions
Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter. [In my oven it took exactly 60 minutes.]
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve. [I just cooled it on the stove and left the bread in the pan.]
Note: if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.
KEEWERD
