Finally a moist, chocolaty and delicious zucchini bread recipe that my husband actually loves.
It must have been about 8-10 years ago that zucchini bread became very popular. It was everywhere on the net, people thought you were weird if you haven’t heard of or tried it : ) So I had a go of course but wasn’t very happy with the result, then tried a couple more recipes with no better outcome. I mean they weren’t bad but none of them made me think “oh, I gotta make this again”. I finally gave up on it as my husband wasn’t very keen either, he never is when he knows there is grated veg in a sweet bake : ) This is someone who will try pretty much anything from crocodile to frog’s legs, from shark to snails…
Finding myself with toooo many zucchinis in the fridge the other day, two things came to my mind that I could use them for. First one was “zucchini fritters”, which we love but didn’t feel to slave over a fry pan. Second option was “zucchini bread”, a “double chocolate zucchini bread” to be precise which I came across a while ago. I went for the healthier and the simpler second option and oh boy, was I glad I did. ‘We’ loved it so much that I made it three times in a row, but just between you and me my husband still doesn’t know there is zucchini in it : ) )
- 1,5 cup grated zucchini (about 2 medium)
- 1 cup flour (140 gr)
- ½ cup cacao (50 gr)
- 2 large eggs (room temp)
- ¾ cup brown sugar (150 gr)
- ¼ cup vegetable oil (55 ml)
- ¼ cup butter (55 gr) melted
- 1 cup roughly chopped chocolate
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tsp baking soda (5 gr)
- Preheat the oven to 350 F (180 C) and line your tin with baking parchment.
- Mix the dry ingredients and pass through a fine sieve.
- Grate the zucchini and lightly squeeze excess water, don't let them get too dry.
- In a large bowl mix eggs, sugar, vegetable oil, melted and cooled butter and vanilla extract using a hand whisk. No need to use an electric whisk here as they just need to be combined without being over whisked.
- Add in the dry ingredients in two parts and mix well after each addition using a silicone spatula. Again do not over mix to achieve a light and airy result.
- Mix in the grated zucchini and ¾ of the chopped chocolate and transfer the batter into your loaf pan.
- Sprinkle the rest of the chocolate chunks on top of the batter and place in the preheated oven. Bake for 50-60 mins.
- Cool in the pan for 10-15 mins then remove and transfer on to a cooling rack.
It also keeps well in the freezer. Wrap tightly and thaw at room temp.
Original recipe by www.twopeasandtheirpod.com