Chocolate Zucchini Bread
A most wonderfully moist chocolate bread that is incidentally heavy on the zucchini. The vegetable, in combination with the olive oil, makes this incredibly soft and moist, and it gets better in the days after it is baked.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups shredded zucchini (300g (no need to skin it))
- ⅔ cups olive oil (140g)
- ½ cup brown sugar (100g)
- ½ cup granulated sugar (100g)
- ½ tsp baking powder
- ¾ tsp baking soda
- 2 teaspoons pure vanilla extract
- 3/4 teaspoon fine sea salt
- 2 eggs
- 1 ½ cups all purpose flour (200g)
- ½ cup dutch process cocoa (50g)
- 1/2 cup chocolate chips (optional)
Instructions
- 1
Preheat oven to 350 F. Spray or rub oil on a standard loaf pan then line it with a parchment sling.
- 2
In a large bowl whisk together the zucchini, olive oil and sugars. Let stand for a few minutes while you prep the rest of the ingredients.
- 3
Whisk in the eggs, vanilla and salt.
- 4
Add the powder, soda, flour and cocoa and whisk to get a smooth mixture.
- 5
Pour into the loaf pan, sprinkle about 2 tablespoons granulated sugar over the top.
- 6
Bake for about 60 minutes, until a cake tester comes out clean.
- 7
Leave the loaf in the pan to cool and overnight, serve the next day.