If you’re anything like my husband, that’s what your response to Chocolate Zucchini Bread was. Why put zucchini with chocolate and ruin perfectly good chocolate, you might say. Well, the proof is in the pudding (or bread). You don’t taste the zucchini, only chocolaty goodness, but it makes this bread deliciously moist.
Even my husband was pleasantly surprised. He was more than happy to have a piece packed in his lunchbox. Try it for yourself and you’ll be wondering why you haven’t been adding zucchini to your baking all along!
Chocolate Zucchini Bread
Original recipe from Two Peas and Their Pod
- 1 cup plain flour
- ½ cup pure cocoa powder
- 1 tsp bicarb soda
- ½ tsp salt
- 2 large eggs, at room temperature
- ½ cup extra virgin olive oil (mild flavour)
- ¾ cup brown sugar
- 1 tsp vanilla extract
- 1 ½ cups packed grated zucchini
- Half a block of dark chocolate, chopped (you probably should eat some of the other half, just to make sure it isn’t poison)
Preheat oven to 180°C. Grease a 23 x 13cm loaf tin.
In a medium bowl, whisk together the flour, cocoa powder, bicarb soda and salt. Set aside.
In a large bowl, whisk together the eggs, olive oil, vanilla and brown sugar.
Stir the dry ingredients into the wet ingredients, being careful not to overmix. Stir in the zucchini and then chocolate chips until just combined.
Pour the batter into the prepared tin and bake for 50-60 minutes or until a skewer comes out mostly clean (it may have some melted chocolate on it). Remove from the oven and cool on a wire rack for 15 minutes or so before removing from the tin. Cut into slices and enjoy!
Storage: Keep in an airtight container for up to 4 days.