Double Chocolate Zucchini Bread
A super moist chocolate zucchini base, full of chocolate chips, this Double Chocolate Zucchini Bread is perfect for those late summer zucchinis when you're sick of cooking them for dinner.
Servings: 9
Equipment
Ingredients
Chocolate Batter
- 200 grams granulated sugar
- 50 grams cocoa powder natural or dutch processed
- 2 teaspoons espresso powder
- 1/4 teaspoon fine sea salt
- 3 eggs large, no need to be at room temperature
- 190 grams olive oil or neutral oil!
- 1 teaspoon vanilla extract
- 350 grams zucchini grated
- 240 grams all purpose flour
- 1.5 teaspoons baking soda
- 1 teaspoon baking powder
- 200 grams semi sweet chocolate chips
Topping
- 100 grams semi sweet chocolate chips
Instructions
- Preheat the oven to 350 F and place a rack in the center of the oven.
Cake
- In a large mixing bowl, whisk together the granulated sugar, cocoa powder, espresso powder, and salt.
- Crack in the eggs, then pour in the olive oil and vanilla, whisk again.
- Grate in the zucchini and whisk once more.
- Pour in the all purpose flour along with the baking soda and baking powder right on top of the flour.
- Add in the chocolate chips, then use a flat rubber spatula to fold the dry ingredients into the wet.
- Place a parchment paper sling into the loaf pan that goes from one long side, across the bottom and back up the other side.
- Pour the batter into the pan and sprinkle the top with more chocolate chips.
Bake the Cake
- Place the cake in the hot oven and bake for 30 minutes. After the 30 minutes have passed, rotate the cake 180 degrees and bake for another 30-35 minutes.
- Check to see if the cake is done by poking a toothpick into the center and check to make sure it comes out clean without any raw cake batter. Another way to check in case you keep hitting a chocolate chip is to gently press the center surface of the cake, it should give a bit of resistance and not give way to your finger.
- Once baked, take the pan out of the oven and leave to cool for at least 20 minutes.
- Once cooled, use the parchment paper to lift the cake out and cut it into 9 slices.
- Store leftovers in an airtight container at a cool room temperature.
Notes
Tips for making Chocolate Zucchini Cake
- I recommend using this 1.25 lb (9x5) metal loaf pan from USA pan for the chocolate zucchini bread. It will bake evenly without burning and you won't have any issues with the cake sticking. But if you only have a small s1 lb metal loaf pan, bake the excess in a couple muffin cups or a small cake pan!
- Don't be afraid to really bake this cake - there is a lot of moisture in the cake so you want to bake it until it has set and the crack that forms no longer looks wet.
- Make sure to preheat the oven before starting to mix the cake batter, it will come together quite quickly so you want the oven to be hot and ready.
- I don't peel the zucchini before grating it but if you want to you can!
- You don't need a mixer for this cake, just make sure all of the ingredients are fully mixed and distributed in the cake batter.
- As mentioned above, if using standard sized zucchinis there is no need to drain them. However, if you are using extra large zucchinis you may want to strain off a bit of the moisture. Just be sure to weigh it after straining.
- Even though the pan is non-stick I recommend lining the pan with a parchment paper sling because the parchment paper will help lift it out.