Recipe: Chocolate Zucchini Bread [omg]

Sunday, June 23, 2024

When you grow 1-2 zucchini plants, then you end up with lots of zucchini bread. This chocolate zucchini bread from Sally's Baking Addiction has been an absolute staple. I usually make a double batch, and freeze one of the loaves. It thaws well. Very very good. Have made it at least 9 times now.

Chocolate Zucchini Bread

Ingredients

• 1c (125g) flour
• 1/2 c (41g) unsweetened cocoa powder
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp espresso/coffee powder (optional)
• 3/4 c (135g) semi-sweet chocolate chips
• 2 eggs
• 1/4 c (60ml) vegetable oil
• 1/3 c (80g) plain Greek yogurt
• 2/3 c (135g) granulated sugar
• 1 tsp vanilla extract
• 1 and 1/2 cups (180g) shredded zucchini (no need to blot, unless frozen)

Directions

1. Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk flour, cocoa powder, baking soda, baking powder, salt, and espresso until combined. Mix in the chocolate chips. Set aside.
3. In a medium bowl, whisk the eggs, oil, yogurt, granulated sugar, and vanilla together. Slowly pour wet ingredients into dry ingredients and whisk to combine. Fold in the zucchini. The batter should be very thick.
4. Bake for 45–50 minutes, loosely covering with aluminum foil halfway through to prevent the top from over-cooking. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs (although, having chocolate chips might streak chocolate on the toothpick!). All ovens vary, so begin checking around the 45-minute mark.
5. Remove bread from the oven and allow to cool in the pan on a wire rack for 1 hour. While it’s still warm, press a few more chocolate chips into the top; this is optional and only for looks.
6. Remove bread from the pan and place the loaf directly on a wire rack to cool completely.
7. Cover and store at room temperature for up to 5 days or in the refrigerator for up to 1 week.