• Elena

Chocolate Zucchini Bread

Updated: Jan 21, 2021

A while back I stumbled on the concept of zucchini bread and got so curious I couldn't stop thinking about it. I was intrigued by the idea of having a vegetable in my baking, curious to find out whether the zucchini would impact the flavor, and if not what the effect would be.

After trying it all I have to say is wow! The zucchini don't leave any flavor, and unless you know they are in it's honestly hard to imagine. What they contribute to is making this cake incredibly moist long after it's baked. On top of that, this recipe is super easy and quick to bake, so there is really no excuse not to turn on your oven and start baking now.

A few tips before you start baking:

  • You can choose if you want to peel the zucchini or not. I personally chose to peel them to make them invisible in the bread, but you can have the peel on if you want a more rustic look. Consider though that zucchini might have some wax on, so if you are leaving the peel on it might be a good idea to go organic.

  • Although recipes often suggest that grated zucchini should be drained, you really don't want to do that here. The water included in the zucchini is what will make the cake extremely moist, so you want to keep every single drop of it.

  • The final result reminds of carrot cake because of the cinnamon in the recipe. If you don't like cinnamon or if you want more of a chocolate cake feeling, just omit the cinnamon and add 50 grams of chocolate chips to the batter together with the grated zucchini.

  • Store the loaf in a plastic bag once it's cooled to preserve all of that moist, and if you are not planning to eat everything within a few days feel free to freeze it!


𝒞𝒽𝑜𝒸𝑜𝓁𝒶𝓉𝑒 𝓏𝓊𝒸𝒸𝒽𝒾𝓃𝒾 𝒷𝓇𝑒𝒶𝒹

2 medium eggs, room temperature

200 gr caster sugar

1 dl plus 1 tbsp vegetable oil

1/2 tbsp. vanilla extract

210 gr all-purpose flour

1 tsp cinnamon

25 gr unsweetened cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

200g zucchini (ca 2 medium zucchini)

50 gr chocolate chips

Prepare a bread loaf tin by lining it with parchment paper and turn on the oven to 180 degrees celsius, static. Peel and grate the zucchini (don’t drain the liquid!).

In a large bowl, whisk together the eggs with the sugar, oil and vanilla. Add in the flour, cinnamon, cocoa powder, baking powder, baking soda and salt, and mix with a wooden spoon until well combined.

Stir in the grated zucchini as last step and pour the batter into the loaf tin. Top with the chocolate chips and bake for about 50 minutes in the middle rack of the oven or until an inserted toothpick comes out clean.

Let the loaf rest 5-10 minutes in the tin before moving it to a rack to let it to cool completely.

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