Recipe Index

Ingredients

• 3 cups grated zucchini ((2 large or 3 small)
• 1 3/4 cups flour, plain/all purpose
• 1/3 cup unsweetened cocoa powder, preferably dutch processed
• 1.5 tsp baking soda ((bi-carbonate)
• 1/2 tsp salt
• 2 tsp vanilla essence
• 1 1/4 cup white sugar
• 2 eggs
• 7 tbsp unsalted butter (, melted)
• 10 oz dark chocolate (, coarsely chopped (keep some larger chunks!)

Method

1. Heat the oven to 350°F and grease and line a large loaf pan for the zucchini batter.
2. Squeeze handfuls of the grated zucchini hard to push out excess liquid, then leave the shreds draining in a colander while you mix the loaf.
3. Whisk the plain flour, unsweetened cocoa powder, baking soda and salt together in a large bowl.
4. Whisk the eggs and white sugar in a separate bowl, then whisk in the melted unsalted butter and vanilla essence until the mixture is fully combined.
5. Stir the egg mixture into the flour bowl with a wooden spoon until the flour is only just absorbed, as the chocolate batter will be very thick at this stage.
6. Fold the drained zucchini and the coarsely chopped dark chocolate through the batter until the shreds loosen it into a thick, spreadable mixture.
7. Scrape the zucchini batter into the lined loaf pan and bake it uncovered for 45 minutes, then cover the loaf with foil and bake for a further 20 minutes until a skewer comes out clean apart from melted chocolate.
8. Stand the chocolate zucchini bread in its pan for 15 minutes, turn it onto a rack for another 10 minutes, and slice the loaf once it will hold a cut.

Prep: 15 min · Cook: 65 min · Total: 80 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data