Can I make this bread gluten free?

Absolutely! Simply substitute the all-purpose flour for your favorite gluten free flour blend. Make sure it contains xanthan gum! I like this one from King Arthur Baking.

Do I have to dry the shredded zucchini?

Because zucchini contains a ton of water, I highly recommend blotting it dry once shredded so that your loaf doesn't bake up too dense. The dryer your zucchini, the softer and silkier your cake crumb will be.

Can I make muffins with this recipe?

Yes! Simply divide the batter into a muffin pan lined with paper liners. Fill the liners all the way to the top. I recommend baking the muffins at 425°F for 6 minutes and then dropping the temperature to 350°F for an additional 9 to 11 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few crumbs remaining.

Can I used regular (natural) unsweetened cocoa powder instead of Dutch-process?

The recipe calls for Dutch-process cocoa powder and I do not recommend making substitutions. Natural cocoa powder won't provide the same extra chocolatey flavor and deep, dark color.

Of course! Feel free to stir in 1/2 - 3/4 cup chopped nuts when you add the chocolate chips to the batter. Walnuts would be delicious!

Double Chocolate Zucchini Bread - Browned Butter Blondie

Description

A rich and fudgy double chocolate zucchini bread that tastes like the best chocolate cake you’ve ever had! No one will know there is a whole zucchini in this extra chocolatey quick-bread. Make it in under an hour with just a bowl and a whisk.

Ingredients

Scale

1/2 cup (113 g) unsalted butter, melted and slightly cooled
3/4 cup (150 g) granulated sugar
1 large egg, plus 1 egg yolk, room temperature
1 teaspoon vanilla
1/4 cup sour cream, room temperature
1 3/4 cups shredded zucchini, loosely packed, patted dry
1 cup (130 g) all-purpose flour, spooned and leveled
1/2 cup (50 g) Dutch process cocoa powder, sifted
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup semi-sweet chocolate chips, plus more for the top

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Instructions

Preheat oven to 350° F.
Grease a 9 x 5 inch loaf pan with non-stick baking spray and line with parchment paper. Allow the short sides of parchment to hang over the edge of pan to allow for easy removal of the loaf once baked.
Using a box grater, shred a medium to large zucchini. You’ll need about 1 3/4 cups loosely packed shredded zucchini. Wrap in two layers of paper towels or a dishcloth and pat to dry. Set aside until ready to use.
In a large bowl, whisk the melted butter and sugar together until well combined and pale in color.
Add egg, followed by the egg yolk. Mix until fully incorporated.
Add vanilla and yogurt and whisk to combine.
Stir in the shredded zucchini.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
Add the dry ingredients to the zucchini mixture in two additions. Using a spatula or wooden spoon, gently fold the flour mixture in to the wet ingredients. Do not over mix.
Gently stir in the chocolate chips.
Transfer the batter to the prepared pan and top with reserved chocolate chips.
Bake for 45 to 50 minutes, checking halfway through to be sure bread isn’t browning to much on top. If the bread is browning too quickly, loosely cover the top with a piece of aluminum foil.
Bake until the edges are set and a toothpick inserted in the middle of the bread comes out clean or with a few crumbs remaining. Remove the loaf from the oven and cool in the pan for 20 to 30 minutes.
Use the parchment paper overhang to carefully remove the loaf from the pan and transfer to a wire rack. Cool completely for clean slices or serve warm.

Notes

Store the bread tightly covered in a cool, dry place for up to 4 days.

May be frozen.

*Recipe originally posted June 2018