Back when I made the super-fantastic Double Chocolate Banana Bread, I also made a loaf of chocolate zucchini bread, hoping it would turn out as good as the banana bread. It was a huge, miserable disappointment. Dry, and hardly any chocolate flavor. I didn’t mention this on that post, but out of the blue, reader Caren K. mentioned she had a chocolate zucchini bread recipe that was to die for. Of course I had to ask her for it, and she thankfully obliged.
This bread totally met my expectations! As you can see in the pictures, I barely had half a loaf to photograph the next day because we couldn’t help but dig in, and dig in some more, while it was cooling the night before. It is so incredibly moist, to the point of being fudgy, and I love the hint of cinnamon – it really adds some warmth and mystery to the bread. You don’t taste the instant coffee, and I suspect it is there to enhance the chocolate flavor. If so, I think it does its job well, as this bread is perfectly chocolatey!
Chocolatey Chocolate Zucchini Bread
2 cups grated zucchini, measured after draining
1 ¼ cups (5 ¼ oz) all-purpose flour
¼ cup (3/4 oz) unsweetened cocoa
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
¾ cup (5.25 oz) sugar
1 large egg
6 tablespoons melted butter
¼ heaping teaspoon instant coffee granules
1 teaspoon vanilla extract
½ cup semisweet chocolate chips
Mini semisweet chocolate chips for top, if desired
Preheat oven to 350 degrees and spray the bottom of an 8×4 loaf pan with oil; set aside. (I have an excellent nonstick pan, so you might want to spray the sides too, or use Miracle Pan Release if your baked goods tend to stick to yours.)
Grate zucchini and place in a colander in the sink to drain while you continue with the recipe. After it has drained, squeeze it to get out the extra liquid before measuring. Don’t pack the cups too much or your bread might be a little soggy the second day.
Whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon in a medium bowl. Whisk until well combined. In a separate larger bowl, whisk together the sugar and egg until smooth. Add the melted butter, instant coffee granules, and vanilla extract and whisk until well combined. Add the shredded zucchini into the sugar mixture, then add the flour mixture in small sections, stirring to combine after each addition.
Pour batter into prepared pan. Bake for 50 minutes or until a skewer inserted in the center comes out clean. Let cool in pan for 5 minutes. Remove from the pan and let cool completely on a rack. If desired, sprinkle some mini chocolate chips over the top while it cools. The heat from the loaf will make them soften and melt a little and stick well to it.
Recipe source: Caren K.
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Double Chocolate Banana Muffins (healthy!)