Chocolate Zucchini Bread

in
IMG_5384.jpeg

I eat a lot of zucchini in the later summer and early fall. I always am telling myself that I should bake zucchini bread with some of it, but I always end up just eating it. It’s a cold and rainy early fall day in Michigan however, and I wanted to bake something. I had 1 1/2 large-ish zucchini in the fridge so decided to finally bake with some of it! I found the following recipe on Food52, it’s from the author of my current favorite baking cookbook so I figured I’d give it a try.

IMG_5390.jpeg

I made a few small adjustments. Well, the first was kind of a big change, but I didn’t feel like getting out walnuts or chocolate, plus I was looking for a more simple bread, so I omitted all of the add-ins (yes I know this changes a TON about the final product) and “replaced” them with a few spices. I added in just a hint of clove, along with some cinnamon. I really do enjoy the cinnamon/chocolate combo.

The final bread was so nice! It is super tender and soft. You definitely taste the whole wheat flour coming through along with a nice lightly spiced chocolate flavor. I really liked the spices I added. I would most definitely make this again. I may even try bumping up the amount of ingredients to get me a slightly larger/taller loaf but otherwise wouldn’t change a thing!

Chocolate Zucchini Bread
From Food52
Ingredients

  • 2 1/2 cups (~280 grams) grated zucchini

  • 3/4 cup (90 grams) all-purpose flour

  • 3/4 cup (90 grams) whole wheat flour

  • 1/4 cup (20 grams) Dutch process cocoa powder

  • 3/4 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1 teaspoon sea salt

  • [I added in 1/8 tsp ground cloves and 1/2 tsp ground cinnamon to the dry ingredients]

  • 1/4 cup (2 ounces) unsalted butter, melted

  • 1/2 cup buttermilk [I did 60 grams sour cream + 60 grams milk]

  • 1 large egg

  • 3/4 cup (150 grams) light brown sugar

  • 1 teaspoon vanilla extract

  • 1/2 cup walnuts, chopped and toasted

  • 1 1/4 cups bittersweet dark chocolate (at least 70%), chopped

Directions
Preheat an oven to 350° F. Grease and line a 8 1/2 x 4 1/2-inch loaf pan with parchment paper, set it aside.

Place the grated zucchini on a baking tray lined with a lint-free kitchen towel, then place another kitchen towel on top, patting it down gently to absorb any additional moisture. Set aside.

In a large bowl, use a fork to whisk together the flours, cocoa powder, baking soda, baking powder and sea salt. Stir in the chopped walnuts and 1 cup of the dark chocolate.

In a separate large bowl, whisk together the butter and buttermilk. Add in the egg, light brown sugar, and vanilla, then whisk the liquid ingredients until smooth and uniform. Gently fold in the zucchini.

Pour the liquid ingredients into the dry ingredients and stir until just combined. [It was easier for me to whisk the dry ingredients in a small bowl and add the dry to the wet]

Pour the batter into the prepared loaf pan, then sprinkle the top of the batter with the remaining 1/4 cup of chopped dark chocolate.

Bake, rotating at least once half way through baking, until a skewer inserted into the bread comes out clean, 50 to 60 minutes. [I baked mine for 50 minutes exactly and it was perfectly cooked!. I checked it at 45 and 48 minutes and it didn’t seem done yet. The final loaf was completely cooked through but without any dryness/overcooking at all]

Let cool in the loaf pan for 15 to 20 minutes before inverting out onto a cooling rack to finish cooling completely.