Double Chocolate Zucchini Bread

I’m currently sitting on an island with my toes in the sand and a drink in my hand. I should be blogging about pina coladas or fresh mango sorbet. Or some other tropical concoction. But no, I’m daydreaming of chocolate. Pretty much my typical mindset on any given day. If you’ve been hanging around here for a bit, you aren’t surprised to learn that I’m a chocoholic at heart. Chocolate is my kryptonite, my number one craving, my can’t live without it, desert-island food. So here I sit watching the waves lap up on the shore, craving this rich and fudgy Double Chocolate Zucchini Bread.

I made a loaf of this Chocolate Zucchini Bread just before we took off for vacation and I’m still thinking about it. It was just.that.good. I’m not generally a fan of disguising veggies in sweets {read: not a fan of avocado pudding} but this zucchini bread is the exception. The zucchini adds so much moisture to the bread and I bet you won’t even notice there is a shred of the green stuff in it. I tested this zucchini bread recipe on my three kids and they were none the wiser. Clueless in fact that this was anything other than my four hundredth version of chocolate cake. Speaking of cake, this really should be called just that. I only call it “bread” because it has zucchini in it and I ate it for breakfast. Plop a scoop of ice cream on top and tah-dah…it’s cake {aka: dessert}.

This bread is a rich and fudgy tribute to chocolate. The recipe calls for both cocoa powder and chocolate chips. You want to splurge in this department and use the good stuff. Trust me, it matters. Topped off with a healthy drizzle of rich chocolate glaze and helllloooo chocolate heaven! This Double Chocolate Zucchini Bread is so easy to make and you can whip it up using just one bowl. Now that’s a bonus in my book. Fewer dishes AND a great tasting bread (okay, okay….cake) is a WIN-WIN!

So grab a zucchini and give this chocolate loaf a try, I promise you’ll be pleasantly surprised. Send me some love in the comments bakers and tune in next week for another recipe!

Double Chocolate Zucchini Bread

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• Author: Browned Butter Blondie
• Prep Time: 15 mins
• Cook Time: 60 mins
• Total Time: 1 hour 15 mins
• Yield: 12 slices 1x

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Description

This Double Chocolate Zucchini Bread is sweet enough for dessert and hearty enough for breakfast. Made in just one bowl, this easy to make chocolate loaf is chock full of good for you zucchini.

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Ingredients

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• 1 1/4 cups zucchini, shredded
• 2 large eggs
• 1/2 cup vegetable oil
• 1 cup plus 1 TBSP granulated sugar
• 1 tsp vanilla
• 1 cup all purpose flour
• 1/2 cup unsweetened cocoa
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 3/4 high quality chocolate (chopped) or chocolate chips (I used a combination of both)

For Glaze

• 3 ounces semisweet chocolate
• 3 ounces heavy whipping cream

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Instructions

1. Preheat oven to 350 degrees.
2. Line a 9×5 loaf pan with parchment paper and set aside.
3. Shred zucchini finely. Squeeze excess water out using a strainer and pressing down with your hand to remove moisture. Set aside.
4. In a large mixing bowl, whisk together eggs, oil, sugar, vanilla until combined.
5. Sift in flour, cocoa, baking powder, baking soda and salt.
6. Stir to combine.
7. Add zucchini and chopped chocolate and stir gently to combine.
8. Do not over mix.
9. Transfer batter to prepared pan.
10. Bake 50-60 minutes or until a toothpick inserted in center of loaf comes out clean.
11. Cool completely on baking rack.
12. To make glaze, heat whipping cream over medium heat until simmmering, not boiling.
13. Add chocolate chips to a shallow bowl and pour hot cream over the chocolate chips.
14. Let sit for 5 minutes.
15. Stir to combine and let sit for 20-30 minutes to set.
16. Remove cake from pan and drizzle with cooled chocolate ganache.

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Notes

Store cake tightly covered at room temperature for up to 3 days.