Zucchini is abundant in gardens this time of year, and people tend to hand their overgrowth out like candy in a parade. One day it’s a small to medium vegetable on the vine, and the next it can swell to the size of a baseball bat. If you’ve ever grown zucchini, you know what I’m talking about. Luckily, it’s a great filler and can be used in both savory dishes and baked goods. It’s mild, neutral flavor doesn’t overpower the other ingredients and it’s high water content adds moisture to whatever you’re making. This Double Chocolate Zucchini Bread is one of my favorite ways to use it. It’s rich and fudgy, loaded with cocoa and melty chocolate chips, and no one will guess there’s a vegetable hiding in there.
A Few Zucchini Perks
- Low calorie, high fiber: Zucchini is light on calories but heavy on helping you feel full. That means a slice of this bread is satisfying without needing half the loaf.
- Built-in moisture. Zucchini is roughly 95% water, so it keeps quick breads tender and moist without extra fat or liquid.
- Neutral flavor. It doesn’t taste “green.” It disappears into the batter and lets the chocolate take over, which makes it a good for skeptics and great for sneaking vegetables in for picky eaters.
- A little extra nutrition. Zucchini adds fiber, potassium, and vitamin C to your loaf. It won’t turn chocolate bread into health food, but it’s a nice bonus that makes you feel a little better about eating dessert.
Tips for Making Chocolate Zucchini Bread
Don’t overmix the batter.
Quick breads don’t need a lot of mixing. Stir just until the ingredients are combined to keep your bread tender.
Let it cool before slicing.
The bread continues to set as it cools. Cutting into it while it’s piping hot can make the center seem softer and everything fall apart, ask me how I know.
Add extra chocolate chips to the top.
We’re already making Double Chocolate Zucchini Bread, at this point, restraint seems unnecessary.
So the next time someone hands you a giant zucchini, don’t panic!
Make chocolate bread.
Ingredients
Method
- Preheat oven to 350 F
- Grease a 9 x 5 loaf pan
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt
- In a large bowl, combine the eggs, butter, oil, vanilla extract and brown sugar
- Stir the dry ingredients into the wet ingredients until just combined
- Fold in shredded zucchini until just combined
- Fold in 3/4 cups chocolate chips
- Pour batter into prepared pan, top with the remaining chocolate chips
- Bake for 50 - 60 minutes, until a toothpick comes out clean
- Let the bread cool in the pan for 15 minutes. Removed from pan and set on a wire cooling rack to finish cooling before cutting.
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