If you are a chocolate lover then this recipe for Chocolate Zucchini Loaf is just for you. It is a double chocolate recipe as there is both cocoa and chocolate chips in the loaf. And of course there is zucchini so as that is a vegetable this loaf is technically healthy, but you would never guess that there was zucchini in it. Dessert is a great way to sneak some veggies into those anti-veggie in your house as they would never be suspecting it.
You can see just how chocolatey and dense this loaf is – actually rather than a loaf I think it could be deemed an extra thick brownie. For this version I used Belgian Milk Chocolate chips, but you could use your personal favourite or whatever happens to be in the pantry. I brought this into work and I asked one of my co-workers if she found it too chocolatey – answer “is there such a thing?” As I am not a huge chocolate fan, one slice was enough for me, but I noticed that the whole loaf disappeared quickly. My husband even had a slice for breakfast! He probably didn’t need the second cup of coffee after that.
This recipe makes 2 loaves, but if you don’t have the urge to share you can easily halve the ingredients to make just one. So get out the grater and bake those zucchinis up into this fabulous dessert loaf….Enjoy
- 2⅔ cups all-purpose flour
- ⅔ cup good quality cocoa powder
- 1½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 eggs,room temp
- 1 cup vegetable oil
- 1½ cup light brown sugar
- 2 teaspoon vanilla extract
- 4 cups shredded zucchini
- 1 cup chocolate chips
- Preheat oven to 350 ℉. Grease and flour 2 loaf pans.
- In a large bowl whisk together the eggs, oil, brown sugar, vanilla and cocoa.
- In a separate bowl whisk together the flour, salt, baking powder and baking soda.
- Add the flour mixture to the egg mixture and stir until the flour is almost incorporated.
- Add the zucchini and chocolate chips and stir until combined.
- Divide the batter between the 2 loaf pans.
- Bake 40-50 minutes or until firm to the touch. Use a toothpick to test for doneness avoiding the chocolate chips if possible.
- Let rest in the pans for 10 minutes on cooling rack, then turn out to cool completely before slicing.