Double Chocolate Zucchini Bread
You’d never guess there’s zucchini in this loaf! It bakes up rich and fudgy, with pockets of melty chocolate. This one-bowl Double Chocolate Zucchini Bread is as easy as it is decadent.
Servings 8 slices
Ingredients
- 4 zucchini (418g total weight) grated
- 2 cups (240g) self raising flour
- ½ cup (40g) cocoa powder
- ½ tsp salt
- 2 large eggs
- 1 ½ cups (300g) granulated sugar
- ½ cup (120g) unsalted butter melted
- 1 tsp vanilla
- 250 grams dark chocolate, chopped reserve 50g for the top of the loaf
Instructions
- Preheat your oven to 180°C (350°F) or 160°C (325°F) fan forced. Grease and line a loaf pan.
- In a large bowl, whisk together self-raising flour, cocoa, and salt.
- Make a well in the centre, and add eggs and sugar. Whisk briefly without incorporating the dry ingredients, then add melted butter and vanilla.
- Whisk the wet ingredients well, then fully incorporate the dry ingredients into the wet centre and stir with a wooden spoon until flour is just incorporated. At this point the batter will be quite thick.
- Add the grated zucchini and 200g of the chopped chocolate and stir to mix through. The batter will loosen slowly as you stir.
- Scrape batter into the prepared loaf pan and top with the reserved 50g of chopped chocolate.
- Bake 45-55 minutes. You can begin checking on it at the 40 minute mark for doneness by inserting skewer into the middle to check for moist crumbs (if a thick batter appears on the skewer, it is not yet fully baked).
- Remove from the oven and stand in loaf pan for 15 minutes. Flip onto a cooling rack for a further 10 minutes before slicing, or serve it at room temperature.
Notes
- No need to peel the zucchini. If you don't want to see any bits of skin whatsoever, you can use the fine side of the grater for even smaller zucchini pieces.
- You can substitute chopped chocolate with an equivalent amount of chocolate chips.
- Melted butter can be substituted with neutral oil if that's what you have on hand.