I went to high school in a small town in Kansas where zucchini bread was a summer staple. People were trying to give the zucchinis that overtook their gardens away in the hundreds.
If this is your first time trying zucchini bread, don’t worry that it will be some awful vegetable mess, they add moisture but not a whole lot of flavor (think carrot cake). It’s a really delicious and fudge-y bread that I have to warn you – is pretty addictive.
Chocolate + cinnamon. In this recipe I added a 1/2 teaspoon of cinnamon to the chocolate flavor (my first batch was 1-1/2 teaspoons and it was starting to overpower the chocolate slightly but was still good). I love the combination of the two flavors, it warms up the chocolate and adds another depth to the bread. If this flavor combination is not your thing, feel free to omit it. This is your bread and don’t let the world tell you how to season it! I used a high quality dark chocolate chip, which I think makes a big difference in the finished bread.
This recipe makes 2 loaf pans and it freezes really well. Once that second loaf is done cooling, just wrap it up really well with plastic wrap and place in a freezer baggie.
Chocolate Chocolate-Chip Zucchini Bread
ingredients:
- 450g (2-1/2 c) Zucchini (peeled and finely grated)
- 3 T Flax Meal
- 1/2 c Water
- 300g (2-1/2 c) All Purpose Flour
- 50g (1/2 c) Cocoa Power
- 1 t Sea Salt
- 1 t Baking Soda
- 1 t Baking Powder
- 1/2 t Ground Cinnamon (optional)
- 1 c oil
- 200g (1 c) White Sugar
- 200g (1 c) Brown Sugar
- 1 t Vanilla
- 1/2 c chocolate chips (ground)
- As many chocolate chips as you would like.
instructions:
- Preheat oven to 325F and grease and flour two loaf pans (or your pan of choice). Peel and finely grate your zucchini and set aside. In a small bowl, combine flax meal and water; beat well with a fork and set aside.
- In a large bowl combine the flour, cocoa powder, baking soda, baking powder and cinnamon. Whisk well.
- In another bowl add the oil, white sugar and brown sugar, whisk very well until combined. Add vanilla, ground chocolate chips, flax meal mixture and zucchini and mix very well.
- Slowly add your wet ingredients to your dry, stirring well until fully combined. I start mixing with a whisk and then move to a spatula to make sure everything is incorporated.
- Pour batter evenly in the pans and sprinkle the tops with chocolate chips. Bake for 45-55 minutes until a toothpick comes out of the center clean.
- Once bread is done, remove from oven and sprinkle with more chocolate chips. Cool for 10 minutes and then cover with plastic wrap and let them cool fully. Serve or freeze up to two months.
Happy Baking!
