Description
This recipe transforms a late-summer bounty of zucchini into a rich, moist, and decadent quick bread. The combination of cocoa and chocolate chips makes this treat taste more like cake, while the shredded squash ensures a tender crumb that stays fresh for days. It’s a perfect rustic bake to celebrate the garden harvest.
Ingredients
- 1 1/2 cups fresh zucchini, shredded and packed
- 1/2 cup cocoa powder (Dutch process or unsweetened)
- 1 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup semisweet chocolate chips, divided
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan with nonstick cooking spray or a light coating of butter and flour.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt.
- In a large bowl, whisk the eggs, melted butter, oil, vanilla extract, and packed brown sugar until the mixture is smooth.
- Stir the dry ingredients into the wet mixture using a spatula. Be careful not to overmix; just stir until no streaks of flour remain. Fold in the shredded zucchini and 3/4 cup of the chocolate chips until they are just distributed.
- Pour the batter into your prepared pan and smooth the top. Sprinkle the remaining 1/4 cup of chocolate chips over the top. Bake for 50-60 minutes until a toothpick inserted into the center comes out mostly clean.
- Let the bread rest in the pan on a wire cooling rack for 15 minutes. Run a thin knife around the edges and carefully turn the loaf out onto the rack. Allow it to cool until slightly warm before slicing with a serrated knife.
Notes
Because this quick bread is so moist due to the zucchini and oil, it stores exceptionally well. Once completely cooled, wrap the loaf tightly in plastic wrap or foil and store it at room temperature for up to four days. For longer storage, slice the cooled bread and freeze individual slices in freezer bags for a quick, future treat—they thaw quickly at room temperature or in a toaster oven.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Quick Bread
- Method: Baking
- Cuisine: American