Now that we’re inching into late summer, ’tis the season for an overabundance of zucchini. There’s even a National Sneak Some Zucchini Onto Your Neighbor’s Porch Day (It’s on August 8th, if you’d like to participate). When zucchini season arrives, you need some recipes in your back pocket to use them all. This is one you’re going to want to make: Double Chocolate Zucchini Bread.
We never ate zucchini growing up. It just wasn’t something my mom bought or prepared. My grandparents had a farm, and they didn’t grow it. After I was grown and out of the house, I started getting a little more adventurous in the produce aisle and the farmer’s market (if you can call eating zucchini adventurous). I would buy one or two, then (inexplicably and without fail) a neighbor would bring over five or six.
Since zucchini wasn’t something I had growing up, zucchini bread was an enigma to me. I figured if I could dig on carrot cake (soooooo goooood), then I could like zucchini bread. I’ve made delicious spiced zucchini bread (but that’s another post), but this…THIS! Chocolate with chocolate chips? It’s definitely not healthy, but the zucchini in there lets me justify giving it to my kiddos for breakfast.
This recipe mixes up easily, no mixer required! There is only two ingredients that you might not have handy: espresso powder and chocolate extract.
You won’t actually taste the espresso powder in this recipe, it just enhances the chocolate flavor. If you can’t find espresso powder in your local grocery store, you can find some [here]. You can also substitute 1/2 teaspoon instant coffee powder (if you have granules, you’ll want to crush them prior to measuring), or just omit the coffee/espresso altogether.
I highly recommend using chocolate extract in this recipe! This (sometimes overlooked) extract lends an amazing depth of flavor to chocolate baked goods! If you can’t find it in your local grocery store, you can find some [here]. Even better, makes yourself some [Homemade Chocolate Extract] for next time!
The resulting bread is moist, seriously chocolatey, and will use up a couple of the zucchinis that you have lying around. You can easily double or triple the recipe to make multiple loaves, and then freeze some to have later. (You can also freeze the shredded zucchini and bake the bread up at a later date!)
Zucchini season means one thing: summer is running out! I’m trying to live in the present (where zucchini and zucchini bread are king), but I’m secretly dreaming of fall flavors. Too bad Fall temperatures don’t arrive in Texas until November (and Fall never arrives at all). 🙁
It does mean that my kids are headed back to school soon, though (3.5 weeks and counting!). Silver linings. 😀
Other posts you may like:
Recipe adapted (barely) from Sally’s Baking Addiction (link [here]).
Double Chocolate Zucchini Bread
- 1 1/2 cups shredded zucchini (about 225 grams)
- 1 cup flour
- 1/2 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- pinch salt
- 1/4 tsp espresso powder (see note)
- 3/4 cup chocolate chips (I used chocolate chunks!)
- 2 eggs
- 1/4 cup vegetable oil
- 1/4 cup sour cream
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 tsp chocolate extract (see note)
- Preheat oven to 350F. Spray a loaf pan (9"x5" or 8"x4") with nonstick spray. Set aside.
- Shred zucchini and place on paper towels to absorb some of the moisture. Place a paper towel on top and press lightly to absorb more moisture. (But be careful not to absorb all the moisture!)
- In a large bowl, combine dry ingredients (flour, cocoa, baking soda, baking powder, salt, and espresso powder). Add chocolate chips and stir to combine.
- In a medium bowl, combine eggs, oil, sour cream, sugar, and vanilla extract. Whisk to combine.
- Pour wet ingredients into dry and stir to combine. Fold in the zucchini with a rubber spatula. Mixture will be thick.
- Spoon mixture into the prepared pan. Bake 45-55 minutes, or until a toothpick inserted in the center comes out clean. Allow bread to cool completely in the pan.Enjoy!