double chocolate zucchini bread
For the past two years I told myself I’d present a zucchini bread recipe to you guys. Today is finally that day, folks!
Way fucken overdue for this treat, man. I love zucchini bread so I’m not sure what catalyzed my severe procrastination. Perhaps the availability of peaches and tomatoes simultaneously pushed this recipe to the backburner. Whatever the case, it’s here now, yours for the taking, free for all who desire its glory.
Sweet breads, like this here Double Chocolate Zucchini bread, or pumpkin or banana bread, are one of my favorite standbys for afternoon coffee or tea. A slice provides just enough sweetness without overpowering the tastebuds with sugar, and pairs so beautifully with a little caffeine that I can’t help but feel uplifted after a quick pause to enjoy the treat.
Especially on a rainy day. Chef’s kiss.
This little guy is loaded up with chocolate chips and flavored with cocoa powder and a hit of brown sugar for a lovely caramelized texture. Yes, you do have to wait for the loaf to bake, which takes quite awhile, but I promise the yield is well worth the patience you’ll need to exhibit. I believe in you!
Zook!
Kinda bothers me that “zook” doesn’t rhyme with “cook.”
You will need 1 1/2 cups of shredded zucchini after squeezing as much moisture out as you can. Two big zucchinis should yield enough (or one behemoth fucker), but be prepared with an extra just in case. Grate the zucchini and, using either paper towels or a clean tea towel, press and wring what you’re able to. You’ll be surprised how much water zucchini contains!
Or maybe you won’t be. Not my place to assume.
In a bowl, whisk together a neutral vegetable oil and dark brown sugar until combined. Whip in two eggs, one at a time, then vanilla extract and your zucchini.
Add flour, cocoa powder, baking powder, baking soda, and salt. Stir until you no longer see streaks of flour throughout. Fold in lots of dark chocolate chips. Semisweet is fine, too!
Grease a 9 x 5 inch bread pan with oil or butter. Pour in the batter and spread with a spatula to even out the top as much as possible. Sprinkle on a few more chocolate chips. Cos it’s fun.
Now, the hard part: waiting for this shithead to bake. 55-65 minutes at 350 degrees is the range I provide, and I start checking my loaf after 45 to make sure things are going smoothly. As with any baked goods, a few moist crumbs on a toothpick or wooden skewer are what you’re looking for. If it’s gloppy, keep baking a few minute at a time.
Cool the completed loaf in the pan for about 10 minutes. Loosen the edges with a butter knife, then flip the loaf onto a wire rack. Invert to put him back upright, and let cool at least 30 minutes before slicing. Cut too early and the whole thing will crumble. Kinda like the whole damn world right now.
Zucchini bread keeps wonderfully for up to 5 days, covered, on the counter, or a week in the fridge. I prefer fridge because it’s fucken humid as Satan’s ass crack here. Slices freeze great for up to 3 months. Reheating in the microwave is perfectly suitable. He’s a pretty low-maintenance dude.
Enjoy, kids!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Just loafin’ around:
Cinnamon Crunch Chai Banana Bread
double chocolate zucchini bread
Ingredients
- 1-2 large zucchini
- 1/2 cup vegetable oil
- 3/4 cup dark brown sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup dark chocolate chips, plus more for sprinkling
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan with butter or oil.
- Shred the zucchini. Using paper towels or a clean tea towel, squeeze as much moisture out as you humanly can with your almightly hand muscles. Your zucchini shreds, after draining, will need to yield 1 1/2 cups worth.
- In a bowl, whisk the vegetable oil and brown sugar until combined. Whip in the eggs, one at a time, then the vanilla and the zucchini. Add the flour, cocoa powder, baking powder, baking soda, and salt. Fold in the chocolate chips until incorporated. Do not overmix.
- Pour the batter into the prepared loaf pan. Sprinkle a few extra chocolate chips on top, if desired.
- Bake 55-65 minutes until the center is set and an inserted toothpick or skewer emerges with just a few moist crumbs. Start checking the loaf after 45 minutes for doneness.
- Cool the loaf in the pan for 10 minute. Run a knife around the edges to loosen, then invert the loaf onto a wire rack. Flip upright. Cool at least 30 minutes before slicing and serving!
