Chocolate Zucchini Bread
A moist and decadent loaf that combines rich chocolate with fresh zucchini for a delightful treat.
Equipment
- Loaf Pan
- Box grater or food processor
- Mixing Bowls:
Ingredients
- 3 cups grated zucchini
- 1 3/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1.5 tsp baking soda
- 1/2 tsp salt
- 2 tsp vanilla essence
- 1 1/4 cups white sugar
- 2 large eggs
- 100 grams unsalted butter melted
- 300 grams dark chocolate coarsely chopped
Instructions
- Preheat the oven to 180°C (350°F) and prepare a loaf pan by greasing and lining it with parchment paper.
- Grate the zucchini and squeeze out excess liquid using a colander.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, whisk together eggs and sugar until smooth. Add melted butter and vanilla, mixing well.
- Gently fold the wet mixture into the dry ingredients until just combined.
- Fold in the grated zucchini and chopped dark chocolate.
- Pour the batter into the prepared loaf pan, smoothing the top. Bake for 45 minutes, then cover with foil and bake for an additional 20 minutes.
- Check doneness with a skewer; it should come out clean. Let cool in the pan for 15 minutes before transferring to a wire rack.
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Notes
Store in an airtight container for up to a week or freeze for up to three months.