Chocolate Zucchini Bread
Total Time
1 hour and 20 minutes
Prep Time
15 minutes
Cook Time
1 hour and 5 minutes
Rating
4.99 out of 5 stars
(82)
Ingredients
10 servings
- 3 cups grated zucchini (2 large or 3 small) (Note 1)
- 1 3/4 cups (260g) flour, plain/all purpose
- 1/3 cup (40g) unsweetened cocoa powder, preferably dutch processed (Note 2)
- 1.5 tsp baking soda (bi-carbonate) (Note 3)
- 1/2 tsp salt
- 2 tsp vanilla essence
- 1 1/4 cup (275g) white sugar
- 2 eggs
- 100g / 7 tbsp unsalted butter (, melted)
- 300g / 10 oz dark chocolate (, coarsely chopped (keep some larger chunks!) (Note 4)
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Preparation
Step 1
Preheat oven to 180C/350F (160C fan).
Step 2
Grease and line a large loaf pan (mine is 28 x 15 x 6.5cm / 11 x 6 x 2.5").
Step 3
Grab handfuls of zucchini and squeeze out excess liquid, then place in colander to drain while you prepare the batter. (Note 4)
Step 4
In a large bowl, whisk together flour, cocoa, baking soda and salt.
Step 5
In a separate bowl, whisk together eggs and sugar. Then add butter and vanilla, and whisk until fully incorporated.
Step 6
Pour egg mixture into flour bowl and stir with wooden spoon until flour is just incorporated - batter will be thick!
Step 7
Add zucchini and chocolate and stir to mix through - it will be very thick at first but it will loosen into a thick, spreadable batter (see video).
Step 8
Scrape into loaf pan, bake 45 minutes. Cover with foil and bake a further 20 minutes or until skewer inserted into the centre comes out clean (except for melted chocolate streaks!)
Step 9
Stand in loaf pan for 15 minutes before removing. Cool on rack for a further 10 minutes before slicing.
Step 10
Extra amazing served warm - you get melty chocolate bits and it's extra fudgy in the middle!
Step 11
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