A rich chocolate bread topped with a generous sprinkle of sea salt, children and adults alike will enjoy this Chocolate Zucchini Bread, or “Chocolate Cake,” for those fearful of veggies!
Disclaimer: Thank you to #Choctoberfest Sponsors Barleans, The PinterTest Kitchen and our gold sponsor Imperial Sugar for providing prizes for #Choctoberfest free of charge. These companies, as well as sponsors Rodelle and Davis Chocolate also provided the bloggers with samples and product to use for #Choctoberfest. All opinions are my own.
Sweet things happen when families are together in the kitchen. When I pull out my sugar jar – which is currently filled to the brim with Imperial Sugar, my kiddos come running. They know that Mommy is going to be making something, and even if they won’t eat it, they’re sure going to help make it. I have memories from baking with my own mother and grandparents and I love the time I spend making those same lifelong memories with my own children. Holidays and every day.
And so, a couple of weeks ago, the sugar jar came out and little feet came running. Out came the flour, Rodelle cocoa powder, vanilla, and salt. What are we making, Mommy? Wait for us, we want to help! We set up the ingredients, got each kid propped up on a stool and started measuring and stirring.
One ingredient remained hidden from my kiddos though. Remember all of that zucchini that I had this summer? Well, some of it ended up shredded and in my freezer for baking at a later date. And one of those bags of zucchini was destined for the recipe the kiddos and I were making. They just didn’t know it.
You see, I love my usual zucchini bread recipe, but the kids won’t touch it because they can see flecks of green. With this bread, the kids can’t see the zucchini. I can call the bread “chocolate cake” and they’ll eat it with no problem. While not the healthiest out there, the little bit of zucchini in each slice is more vegetable they usually get in a day. (Side Note: Can someone please tell me when picky eaters get easier? Anyone? Lies being accepted!) For myself, I added a generous sprinkle of sea salt to the top of the bread, the perfect balance to the sweet, rich chocolate bread.
HUGE thanks to Imperial Sugar and Rodelle for sponsoring #Choctoberfest! Be sure to scroll down to enter the GIVEAWAY, which includes a ton of sugar and a $100 gift card to Williams Sonoma both from Imperial Sugar, as well as some other goodies. Full giveaway details here.
- cooking spray
- 1 1/2 c. packed shredded zucchini (unpeeled)
- 1 cup all-purpose flour
- 1/2 c. Dutch process cocoa powder (I used Rodelle)
- 1 tsp. baking soda
- 1/2 tsp. sea salt, plus more for top
- 2 large eggs, at room temperature
- 1/4 c. unsalted butter, melted and slightly cooled
- 1/4 c. canola oil
- 3/4 c. packed light brown sugar (I used Imperial Sugar)
- 1 tsp. vanilla extract (I used Rodelle)
- 1 c. semisweet chocolate chips, divided
- Preheat oven to 350F. Spray a loaf pan with cooking spray and set aside.
- Place shredded zucchini in a clean towel or wrap in cheese cloth. Squeeze to get out most of the water. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
- In a large bowl, stir or whisk together eggs, melted butter, canola oil, brown sugar, and vanilla. Add shredded zucchini, breaking up any large pieces. Stir in dry ingredients. When almost all of the dry ingredients are mixed in but some of the flour mixture remains on the sides and bottom, add 3/4 c. chocolate chips. Continue mixing until chocolate chips are evenly distributed and no more flour is on sides of pan.
- Pour into prepared loaf pan, spreading as needed with a spoon or spatula and tapping the counter with the pan a few times for dough to settle. Top with remaining 1/4 c. chocolate chips and a generous sprinkling of sea salt.
- Bake for 45-50 minutes, until a toothpick inserted into center comes out mostly clean. The bread is moist, so it likely won't be complete clean. Don't overbake.
- Allow bread to cool for 15 minutes before removing from pan and placing on a serving dish.
- Store airtight at room temperature.
This recipe was rewritten but barely adapted from Two Peas and Their Pod