CHOCOLATE ZUCCHINI BREAD
Ek het vandag hierdie heerlike klam sjokolade broodjie gebak, ek glo dit sal heerlike muffins ook maak, pas net die baktyd bietjie aan. In my gasoond het hy 15 minute langer gebak, en ek sal hom volgende keer in ‘n klein piesangbrood pannetjie bak sodat hy hoër is, maar die bietjie platter brood is net so lekker.
Recipe adopted from Sally – sallysbakingaddiction
This double chocolate zucchini bread is moist and fudge-like, and comes together quickly with a couple bowls and a whisk. Readers have loved this recipe for years, and it’s on my menu all summer long when zucchini is plentiful.
- 1 cup all-purpose flour (spooned and leveled)
- ½ cup unsweetened natural cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon espresso powder
- ¾ cup (135 g) semi-sweet chocolate chips
- 2 large eggs
- ½ cup (60 ml) vegetable oil or melted coconut oil
- ⅓ cup (80 g) plain Greek yogurt or sour cream
- ⅔ cup (135 g) sugar
- 1 teaspoon pure vanilla extract
- 1 ½ cups (180 g) shredded zucchini (no need to blot)
Preheat oven to 350°F (180ºC). Grease a 9 × 5-inch loaf pan or 8 × 4-inch loaf pan (for a taller loaf) with nonstick spray. Set aside.
In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder together until combined. Mix in the chocolate chips. Set aside.
In a medium bowl, whisk the eggs, oil, yogurt, granulated sugar, and vanilla together until combined. Slowly pour the wet ingredients into the dry ingredients and gently whisk to combine. Fold in the zucchini. The batter is very thick.
Bake for 45 – 55 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from over-cooking. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. The 9 × 5-inch pan takes closer to 45 minutes, and the 8 × 4-inch pan takes closer to 55 minutes. All ovens vary, so begin checking around the 45-minute mark.
Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. While it’s still warm, I gently press a few more chocolate chips into the top; this is optional and only for looks.
Remove bread from the pan and place the loaf directly on the wire rack to cool completely.
Cover and store bread at room temperature for 5 days or in the refrigerator for up to 1 week.
Notes:
Freezing Instructions:
Freeze baked and cooled loaf, tightly wrapped, for up to 3 months. Thaw overnight in the refrigerator. If desired, bring to room temperature before serving. To learn more details about how to freeze quick breads, see my post called Make-Ahead Baking.
Double the Recipe: You can double the recipe by doubling all of the ingredients and dividing the batter between 2 loaf pans. If the batter seems much too thick, you can add a splash of milk.
Recipe tested by Rina Kleinhans
Photo: Rina Kleinhans