Chocolate Zucchini Bread
1 hr 20 min + cooling
Makes one 28 × 15 × 6.5 cm loaf
A moist chocolate quick bread studded with dark chocolate chunks, with grated zucchini keeping it tender.
| prepPreheat oven to 350°F / 180°C (160°C fan). | ||||||
| prepGrease and line a large loaf pan (28 × 15 × 6.5 cm / 11 × 6 × 2.5"). | ||||||
| 260 g all-purpose flour | Whisk flour, cocoa, baking soda & salt | Pour wet into dry, stir until just combined | Fold in zucchini & chocolate | Scrape into pan, bake 350°F / 180°C, 45 min | Cover with foil, bake 20 min until set | Cool in pan 15 min, then on rack 10 min |
| 40 g unsweetened cocoa powder, preferably Dutch processed | ||||||
| 1.5 tsp baking soda | ||||||
| 1/2 tsp salt | ||||||
| 2 eggs | Whisk eggs & sugar, then add butter & vanilla | |||||
| 275 g white sugar | ||||||
| 100 g unsalted butter, melted | ||||||
| 2 tsp vanilla essence | ||||||
| 450 g grated zucchini, excess liquid squeezed out | ||||||
| 300 g dark chocolate, coarsely chopped | ||||||
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