You know what the nice thing about zucchini is?
Ummmmm....
Well, for one thing, you don't have to peel it.
And it's got a pretty neutral flavor, so it doesn't clash with the tomatoes on your shish-kebab, or the onions and Parmesan in your frittata.
Plus it grows really, really easily.
And very, very fast.
To say nothing of extremely large.
Put it all together, and you have every home gardener's "favorite" time of the year:
The annual Zucchini Attack, a.k.a. Season of the Unfettered Mammoth Squash.
Luckily, there are plenty of ways to think about zucchini, other than as the biggest garden pest ever.
In fact, we offer over 2 dozen recipes for your fresh-picked zukes at our online recipe site - including our most-Pinned recipe ever, Baked Zucchini Sticks and Sweet Onion Dip.
The following recipe takes advantage of zucchini's aforementioned neutral flavor, plus its soft texture, to create nicely dense, dark-chocolate bread. Semisweet chips create soft little pools of fudge that complement the bread's nicely moist texture very well, thank you.
Are you ready to back off dissing your zukes, and put them to tasty use?
Try our Double Chocolate Zucchini Bread. And our Parmesan-scented Zucchini-Cheese Pancakes. And Chocolate Zucchini Cake.
But let's go with the bread first, OK?
Preheat the oven to 350°F; lightly grease an 8 1/2" x 4 1/2" loaf pan.
Mix the following in a large bowl, beating until smooth:
2 large eggs
1/3 cup (113g) honey
1/2 cup (99g) vegetable oil
1/2 cup (106g) brown sugar, packed
1 teaspoon vanilla extract
Add the following, stirring to combine:
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon espresso powder, optional
1/3 cup (28g) King Arthur All-Purpose Baking Cocoa or Dutch-process cocoa
1 2/3 cups (202g) King Arthur Unbleached All-Purpose Flour
Stir in 1 cup (170g) chocolate chips, and 2 cups (242 to 300g) shredded, unpeeled zucchini, gently pressed into the cup; this will be about 1 medium-small (8" or so) zuke.
Pour the batter into the prepared pan.
Bake the bread for 65 to 75 minutes, until the loaf tests done.
A toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips.
Remove the bread from the oven, and let it cool for 10 to 15 minutes before loosening the edges...
...and turning it out of the pan onto a rack.
Cool completely before slicing; store well-wrapped, at room temperature.
A smear of Nutella wouldn't be amiss...
Read, bake, and review (please) our recipe for Double Chocolate Zucchini Bread.
Recipe in this post
Tagged:
Filed Under:
Recipes
Comments
Post A Comment
Blog
August 5, 2024 at 9:31pm
Made this! Texture and flavor was great! King Arthur does not disappoint 😀
August 15, 2023 at 9:04am
This cake is excelllent, easy to make and full of flavor. I didn't have chocolate chips on hand so I added 60% Cacao chips s and a 1/2 cup of walnuts. Cooked it on my Big Green Egg grill superbly moist and delicious cake.
August 17, 2023 at 11:57am
In reply to This cake is excelllent,… by Wendy D Ward (not verified)
Thanks so much for sharing your take on this great recipe, Wendy!
January 13, 2021 at 9:34am
Hi, I followed recipe (or so I thought) and realized once it was in the oven - I forgot the honey! Actually it was still very good and plenty sweet. Did I affect anything (i.e,. texture, etc.) other than sweetneded by leaving out the honey? Just wondering , for if/when I make it again.
January 13, 2021 at 10:15am
In reply to Hi, I followed recipe (or so… by Sueohb (not verified)
Hi there, Sueohb! The honey is a tenderizer as well as a sweetener, and it's fairly acid so it helps to balance out the overall flavor of the baked good. We hope this helps!
October 20, 2020 at 12:01am
How would I adapt this to a mini loaf pan?
October 27, 2020 at 10:01am
In reply to How would I adapt this to a… by LauraG (not verified)
Hi there, Laura! This recipe will make about 8, 3 3/4" x 2 1/2" mini loaves. We'd recommend baking them at 350°For about 25 to 28 minutes. Happy baking!
September 29, 2020 at 9:45am
I’ve made this several times, and it’s very good. I make dozen muffins and bake it for about 20 minutes. That way I can easily freeze some that won’t get eaten right away. I also typically substitute unsweetened applesauce for most of the oil just to cut down on the fat, and that’s worked well for me too.
August 20, 2020 at 3:36pm
My results with this recipe produced a very THICK, STIFF batter and a slightly dry result. The pictures look like the batter was poured into the loaf pan - which is what happens with most (if not all) quick breads I've baked before. My batter had to be scooped out of the mixing bowl and dumped into the loaf pan, and patted into place. The taste was excellent. What can I do to make the next batch more moist?
Thanks for your assistance.
August 25, 2020 at 2:43pm
In reply to My results with this recipe… by Charlotte (not verified)
We're sorry to hear that your bread didn't turn out quite as expected, Charlotte! There are a couple of reasons why this might have happened. It could have been that a tad too much flour snuck its way into the mixing bowl — we recommend either using a kitchen scale to weigh your ingredients or using the fluff and sprinkle technique for measuring flour in volume. Or the zucchini used could have not had much water content, this can be the case with larger squash that might have escaped your eye for a while in the garden. We hope this helps for future baking adventures!