Bake for 50 minutes at 350°F, or until a skewer inserted into the center comes out clean and easily. Your directions were very clear but I somehow missed it until I had the bread in the oven.Regardless, of the error this bread is delicious! loaf pan. This easy Chocolate Chocolate Chip Zucchini Bread recipe is the BEST! Chocolate Zucchini Loaf An easy and delicious loaf, that is wonderfully moist and perfectly chocolatey. I cannot imagine how it could possibly taste any better, but I will try again with the proper cocoa. I’d start checking for doneness after 20 min, but it’ll probably take more like 30 min, or even up to 40. 7 Cool: Remove to a rack. This year, moist, fudgy chocolate zucchini bread has been my sweet zucchini recipe obsession. Hah! I don’t have any clue why you advise to wet the zucchini if it’s dry, as that is the best way to use it when that happens. Storing Chocolate Zucchini Bread: Storing the bread in a ziplock bag at room temperature will work perfectly. Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely. I loved that it made two loaves. I've made it with 3 cups, which was also very good, just not as sublime as with 4 cups. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. For the ultimate double chocolate flavor, I recommend using both natural unsweetened cocoa powder and vegan chocolate inside the batter. The directions are clear and easy to follow and it come together very quickly. It’s also loaded with zucchini, so there’s some virtue in it. Read more about our affiliate linking policy. Add to the butter mixture and stir until well combined. Elise is a graduate of Stanford University, and lives in Sacramento, California. Not necessary. Add the dry ingredients into the wet ingredients and mix until just combined. Please make sure to use NO dutch cocoa for the best results. )I also added toasted pecans and a small handful of chocolate chips. Next, melt the butter in a large mixing bowl. Hello! I double the recipe and still only make 2 loaves, as I like it to be nice and tall, like the loaves in my favorite coffee shop. You only need one bowl to make this healthy version of the classic chocolate zucchini bread made with a … My guess is that subbing the white sugar with brown sugar would work just fine, even if it does have a little more moisture in it. The salt and the instant coffee are there to intensify the chocolate flavor. Pour half of the batter into the prepared loaf pan. Bake for about an hour, then let the loaf cool in the pan for about ten minutes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Why four cups when most zucchini bead recipes call for three? But if you try it with almond flour, please let us know how it goes! It is delicious and a great way to use up all the zucchini my one zucchini plant is producing! I used the ‘Dutch processed’ cocoa powder as I don’t have the other option, but glad it turned out well. 4 Beat sugar and eggs, add melted butter, instant coffee granules, almond extract: In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. I'd love to know how it turned out! Zucchini can really vary in its moisture content. 1 Drain excess moisture from grated zucchini: Place the freshly grated zucchini in a sieve over a bowl to catch any excess moisture as it drains, while you work on prepping the other ingredients and preparing the recipe. Yes, you sure can bake this in mini loaves! The flavor was incredible. Note: My starting point for this recipe was this recipe from King Arthur Flour. If you want, you can toss some chocolate chips into the batter. Share. By: Linda Tiessen-Wiebe. Bake for 60-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean (save for perhaps a smear from the melted chocolate chips). But with the amount of instant coffee, I didn’t taste any coffee of course. Whip 1 cup whipping cream with 2 tablespoons sugar and 1 teaspoon instant espresso powder to soft peaks. This. Have fun! So happy my daughter gifted me with 12 baggies of grated frozen zucchini. (See this Wikipedia article for more explanation.). I am by myself and want to share little loves with several friends. Fold in 1/3 of the chocolate chips. Hi Law, I’m glad you like it! Thanks. Fortunately, we have recipes like this one that use lots of zucchini, and we have friends and neighbors who happily accept the baked goods made from them. This vegan chocolate zucchini bread is sweet, rich, and decadent with a fine, moist crumb. Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. my go to recipe! But it’s an awesome bread and thank you for the recipe. Begin by grating your zucchini. Please let me know by leaving a review below. This double chocolate zucchini bread recipe is based on the chocolate zucchini muffins from our first cookbook. Stir in the shredded zucchini until it is evenly dispersed and then stir in the chocolate chunks. This recipe was so easy! Added chopped walnuts, and sprinkled chocolate chips and unsweetened coconut on top. Delicious…my husband ruined his dinner. The way they melt throughout the loaf while baking makes … Tips + Notes . Didnt put coffee granules in either. Packed full of chocolate, you won’t know whether to have this for breakfast or dessert. My other substitutions are that I use ghee and maple sugar because, again, that’s all I keep on hand and they work wonderfully. This moist Chocolate Chip Zucchini Bread is loaded with chocolate chips in every bite! Pour batter into prepared loaf pan. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. I halved the recipe and substituted crookneck squash for the zucchini. Loved the bread. It turned out great!!! It has a deep, rich chocolate flavor from unsweetened cocoa powder and … Pecans or walnuts seem to be the most popular ones. While I love that recipe, I wanted to make a version that worked well as a loaf … And if you are buried in garden zucchini, why not? Grated zucchini, from zucchini picked fresh from the garden, should be rather wet, which is what makes this bread so wonderfully moist. I wish it was a little taller. I run a day care and some of the kids are super picky and I can never get them to eat veggies. Will try again with longer bake time and a little hotter oven. Also kicked up the coffee to one teaspoon. $15.30 You sure can add nuts to this bread! Enjoy! Fill the tins no more than 2/3 full. Can’t wait for it to cool and slice! Just making. I will never look at another zucchini bread. Chocolate zucchini bread that’s incredibly moist, not too sweet, and packed with chocolate chips. After last year’s debacle, the year in which we planted 2 zucchini plants and 2 patty pans (to provide for three people), this year we thought we would approach the garden more intelligently, and plant only one zucchini and one patty pan. Please review the Comment Policy. Portion size 2 … I was scared at first too chocolate (not me but my hubby) he loves it better than the regular zucchini bread. This site uses Akismet to reduce spam. Pull up a chair! Directions Heat the oven to 350 degrees F and spray a 9-by-5-inch loaf pan with nonstick cooking spray. Add the melted butter, instant coffee granules, and almond extract and beat until smooth. Bake at 350° for 38 minutes or until a wooden pick inserted in center comes out clean. Freezing a Loaf of Bread: Tightly wrap the zucchini … Tastes like chocolate cake. Best recipe for zucchini. I sprinkled chocolate chips on the top of the loaves ! Will be making it again. Grease two 9x5-inch loaf pans with baking spray or butter. Stir in the shredded zucchini and chocolate chips. Chocolate Zucchini Bread made with cocoa powder, chocolate chips, and shredded zucchini. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. So I thought I had messed this recipe up when I used Dutch chocolate. This will last about 3 to 4 days long. We recommend only making zucchini bread with zucchinis bought (or grown) in season, summer and early fall, otherwise the zucchini you buy from the store is likely shipped from far away and is too dry by the time it gets to you. So if you are working with zucchini that isn’t very moist, then it’s a good idea to wet it and then let any excess moisture drain. Great flavor. Neighbors Emily, Andrew, Caleb, and Matthew. Fortunately, we have recipes like this one that use lots of zucchini, and we have friends and neighbor… https://mylifecookbook.com/low-carb-chocolate-zucchini-bread-recipe how do I reduce the baking time for small loaves? Did you know you can save this recipe and order the ingredients for. In a medium bowl, whisk the flour, cocoa powder, baking soda, baking powder and salt, then set aside. Dutch process cocoa is treated with alkaline salts, and it tends to be a bit salty-tasting on its own. Preheat oven: To 350 degrees F. Butter a 9 x 5 loaf pan and set aside. Head over there to see more videos in the series. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The zucchini from our garden is so heavy with moisture that we have to drain it over a sieve after grating it. Please try again later. It was excellent. All photos and content are copyright protected. Can I sub brown sugar for a richer flavor or is it a moister sugar and will flop recipe? Hi, I wanted to make these as muffins, would that be ok or best to stick to loaf tin? I use a food processor as it’s a bit quicker, but you can also do it by hand with a box grater. It’s delicious right out of the oven but it’s best to wait at least an hour to slice it, otherwise it may crumble a little. But, other than that, spot on! I did it and it worked out fine great straight forward recipe ! Elise Bauer is the founder of Simply Recipes. We are using almond extract, but you can easily use vanilla extract instead, just use about 4 times as much, so instead of 1/2 teaspoon of almond extract, use 2 teaspoons of vanilla extract. Bake at 365°F for 50 to 55 minutes or until … Because the result is even more moist. Classic rich chocolate flavor and moist. Once it's baked, cooled, and given some time to settle in an air-right container, the "crust" is soft, … I used vanilla instead of almond extract. This cocoa is slightly acidic (unlike the Dutch processed which is neutral in acidity), and reacts with the alkaline baking soda in the recipe to provide some of the bread’s leavening. https://www.foodnetwork.ca/recipe/easy-chocolate-zucchini-bread/15183 5 Stir zucchini into sugar egg mixture, add flour mixture: Mix the shredded zucchini into the sugar egg mixture. What a great way of getting some veggies into the kids, Stephanie, I’m so happy they (and you) like the recipe! Will make again for sure. Place into the oven. Spoon the batter into the greased loaf pan. Add the flour to the zucchini mixture in 3 additions, stirring to combine after each addition. 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