Chocolate Zucchini Bread
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!
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 315 kcal
Ingredients
- 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
Instructions
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Preheat oven to 350F. Spray a loaf pan with cooking spray and set aside.
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Place shredded zucchini in a clean towel or wrap in cheese cloth. Squeeze to get out most of the water. Set aside.
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In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
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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.
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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.
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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.
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Allow bread to cool for 15 minutes before removing from pan and placing on a serving dish.
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Store airtight at room temperature.