Chocolate Zucchini Bread Loaf

Asian in America Chocolate Zucchini Bread After Photo Recipe

Summer is about to end here on the east coast so I took a few zucchinis and transformed them to Chocolate Zucchini Bread Loaf. For those who want to hold on to the warmth and the lazy days, a good way to do it is to enjoy and preserve summer vegetables. In my case, I used the immense amount of zucchini I had to bake a couple of chocolate loaves. The addition of grated zucchini to the chocolate bread enhanced the luscious chocolaty aroma and gave the loaf a moist, rich texture. This was inspired by a recipe from my good friend Liren Baker of Kitchen Confidante. When sliced, this loaf serves 4 to 6 for desserts, snacks or sides.

Course: Brunch, Dessert, Merienda, Snack

Cuisine: American, Asian, Filipino

Keyword: Chocolate Zucchini Bread Loaf

Servings: people

Calories: 777kcal

Equipment

Loaf pan, 9-inch length

Ingredients

2 cups grated zucchini from about two medium-sized zucchinis
1/2 cup brown sugar
1/2 cup granulated sugar
2 whole large eggs
1/3 cup vegetable oil
1/2 teaspoon organic vanilla extract
1 1/4 cups unbleached all-purpose flour
1/3 cup cocoa powder unsweetened
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup semi sweet chocolate chips

Instructions

Preheat the oven to 350 F. Prepare a loaf pan, about 9-inches by lining it with parchment paper and greasing it. Put this aside.
Using a medium-sized bowl, combine the grated zucchini, brown and granulated sugars, eggs, oil and vanilla. Mix well.
Separately, whisk the dry ingredients together : the flour, cocoa powder, salt, baking soda and baking powder.
Add the zucchini mixture to the dry ingredients. Blend well either by hand or using a stand mixer.
Stir by hand the chocolate chips into the batter. Pour the batter into the loaf pan.
Bake 45 to 50 minutes at 350 F. Test for doneness by piercing the tip of a sharp, thin knife in the center. If knife comes clean, chocolate loaf is done. Allow the chocolate loaf to cool on the counter for a few minutes. Then invert on a wire rack to cool completely.
To serve, slice the chocolate loaf and serve warm or at room temperature.

Nutrition