OMG this recipe!
Soft, chocolatey, 'healthy' and a delicious slight crunch on the outside. Ooo to die for!
Zucchini (or if you're from the UK like me - courgette) is definitely something i did not think i would be making a cake out of! Adding banana into a cake was something i had done many time but i thought to myself, let me jusy try it! And boy or boy did i try it and it was goooood!
It definitely took me a while to get the right consistency and texture of how i wanted the cake to actually be. It was important for me to create a cake that was soft with a lovely slight crunch and crisp on the outer layer!
This Double Chocolate Zucchini Bread is one of my most popular sweet treat for guests, friends and my family. I haven't heard someone as of yet who doesn't enjoy it! I really think that i prefer this to any of my banana breads that i have ever made! Ha! It's just super super delicious.
Recipe
A soft Zucchini Bread with rich chocolate flavour and a crisp outer layer. Full of chocolate chips!
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Author: Zainab
Ingredients:
1 cup plain flour
½ cup unsweetened cocoa powder
1 teaspoon bicarbonate soda
½ teaspoon sea salt
2 large eggs, at room temperature
¼ cup unsalted butter melted and slightly cooled
¼ cup canola, vegetable oil, or melted coconut oil
¾ cup packed light brown sugar
1 teaspoon pure vanilla extract
1 ½ cups packed shredded zucchini (courgette)
1 cup chocolate chips, divided
Method:
1. Preheat your oven to 177°C/350°F. Line a 9x5 inch loaf pan (2lbs) with parchment paper and grease with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, bicarbonate soda and sea salt. Set aside.
3. In your stand mixer or in a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth.
Note: You might have a few small brown sugar clumps and that is fine.
4. Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini (courgette) until just combined. Stir in ¾ cup of the chocolate chips.
5. Pour batter into prepared pan. Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
6. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes.
7. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
8. Enjoy!
Notes
Store the zucchini bread in an airtight container for up to 5 days. It tastes the best for up to 3 days!
If you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in cling film for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in cling film and foil. Freeze for up to 1 month. Defrost before slicing.
I use these chocolate chips. I really do thing the quality of chocolate does make a difference in the taste of this Double Chocolate Zucchini Bread.
Calories per slice: 305
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
© Bake With Zainab – Zainab Moughal. I own all content and photos’ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
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