Chocolate Zucchini Bread

This is a lovely way to make a moist chocolate cake without using a lot of sugar. A range of sugar is listed below. This bread was tested using the smaller amount, and resulted in a barely sweet but very flavorful treat.
Recipe modified from Buttermilk by Sam

Ingredients:

  • 1 ½ cups flour - all white or half whole wheat and half white

  • ½ cup cocoa powder (does not have to be dutch processed)

  • ½ tsp baking powder

  • ¾ tsp baking soda

  • 2 cups shredded zucchini, approximately 1 medium large, or 12 ounces. Don’t wring out the moisture.

  • 2 large eggs

  • ⅔ cup of oil, olive or a more neutral oil

  • ¼ - ½ cup white sugar

  • ¼ - ½ cup brown sugar

  • ½ cup of chocolate chunks or chips (optional)

Directions:

  1. Preheat oven to 350 degrees

  2. Prepare the pan. Oil a 9’ by 5’ loaf pan and put a piece of parchment paper in it.  Leave extra paper overlapping from the sides to use to pull out of the pan once it is baked.

  3. In a medium bowl, combine dry ingredients, set aside. 

  4. In a large bowl, combine the zucchini, eggs, sugar and oil. Add the dry mixture and use a rubber spatula to combine until there is no more flour mixture visible.

  5. If using, fold in the chocolate chunks/chips.

  6. Spoon into the prepared pan, and smooth out the top.

  7. Bake for 50-60 minutes. It is done when a toothpick, or the tines of a fork, come out clean. 

  8. Take out of the oven and, once cool, use the parchment paper to lift the bread out of the pan. It is recommended to let the bread sit overnight to allow the flavors to meld. It is also delicious eaten straight away. 

While delicious on its own, it’s even better served with a scoop of lemon basil ice cream

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