How is your zucchini inventory at these days? I’ve noticed my zucchini bread recipe is quite active lately so I’m sharing another zucchini bread recipe that’s slated for my next cookbook.
I don’t have a variety of pictures for this recipe because I tend to focus on getting one good photo that works well in a cookbook format, versus the myriad of photos I try to take when I’m sharing a recipe for this site. Time is of the essence right now since I have a book deadline looming and I lost a week or so of work time thanks to computer problems. First world problems. Onward.
This chocolate bread is not too decadent but just enough to eat as an everyday snack cake. You can make it even less decadent by excluding the chocolate chips, or take it in the other direction by spreading a simple chocolate frosting or dripping a chocolate ganache over the top once the bread has cooled. I’ll leave the extras up to you but I’ve included a simple chocolate frosting with diary-free options that’s also going in the next book.
And for International folks you may be happy to see both metric and Imperial measurements, which is a requirement for the next book and something I’ll try to provide for all future recipes. Cheers!
Chocolate Zucchini Bread
This recipe is quite flexible, so feel free to bake it in a bread pan, a square baking pan so you have cake squares, or make muffins/cupcakes using the batter. The cupcakes will bake a bit faster than the bread or cake. It works well in a loaf pan at least 7.5 inches x 3.5 inches (19 cm x 8.9 cm), or an 8-inch x 8-inch (20.3 cm x 20.3 cm) baking pan.
If your zucchini is wet, place it in a towel and wring out the excess moisture, or place it in a strainer and press out the excess moisture.
- 2 cups (200 g) grated or finely shredded zucchini (about 1 zucchini)
- 4 large eggs
- 2 tablespoons (30 ml) olive oil (or unsalted butter, ghee, or coconut oil)
- 1/3 cup (90 ml) maple syrup or honey
- 1 teaspoon of vanilla extract
- 1/3 cup (35 g) coconut flour
- 1/4 cup (20 g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup (56 g) chocolate chips
- Preheat your oven to 350°F (175°C, or gas mark 4).
- Grease your baking pan and line the bottom with parchment paper. Dust the sides with coconut flour. If you’re after easy release, line the entire pan with parchment paper.
- In a food processor or mixer, blend the zucchini, eggs, oil, maple syrup, and vanilla. A food processor will further break up the zucchini so you won’t see any zucchini in the baked bread.
- Blend the flour, cocoa, baking soda, and salt into the wet batter and let the batter sit for a few minutes.
- Mix in the chocolate chips and pour batter into prepared pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve. Store covered at room temperature for several days or in the refrigerator for a few weeks.
Makes one loaf
Simple Chocolate FrostingThis recipe frosts about 8 cupcakes or the top of one layer of cake or loaf of sweet bread. To frost a two layer cake or have a thicker layer of frosting just double this recipe.
- 1 cup (168 g) chocolate chips or chopped chocolate
- 1/3 cup (171 g) unsalted butter (or coconut oil, palm shortening, or ghee)
- 1 teaspoon vanilla extract
- pinch of salt (less than 1/8 teaspoon)
- Place about 1 cup of water in a saucepan, set the saucepan on a low medium heat and bring the water to a simmer.
- Place a glass bowl on top of the saucepan and add the chocolate chips and butter.
- Melt the chocolate and butter slowly, stirring occasionally.
- When the chocolate is just about to finish melting, turn of the heat and stir the frosting until creamy. Add the vanilla and salt and stir to blend well.
- Cool the frosting at room temperature for 30 minutes or so, or chill in the refrigerator for 5 minutes or so to speed up the cooling process.
- Store covered in the refrigerator for a few weeks. Gently re-warm to use as frosting again.
Makes 1 1/4 cups of frosting