Chocolate Zucchini Loaf

C L Hackett

By
@chack

This is incredible for breakfast, snacking, or even as a dessert! While it is lovely at room temperature it becomes AMAZING when warmed or toasted!!

Special note - you can replace the cinnamon with Chinese 5-Spice Powder for a slightly different version that is equally delicious.

Obviously, if you have nut allergies or simply don't like them - they can be an optional ingredient. You may notice that this recipe has less oil than most quick breads yet it is very moist because of the addition of the banana.


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Comments:

Serves:

2 Loaves

Prep:

10 Min

Cook:

55 Min

Method:

Bake

Ingredients

3 c
all-purpose flour
1/4 c
cocoa powder
1 Tbsp
cinnamon
1/2 tsp
baking powder
1 tsp
baking soda
1 tsp
salt
2 c
sugar
3 large
eggs
1/2 c
oil (any light-flavored vegetable - canola, safflower, etc.)
2 tsp
vanilla extract
1 medium
banana
2 - 3 c
zucchini, grated ** (see note listed below)
1 c
nuts, chopped (pecan, walnut, etc.)
1 c
semi-sweet chocolate chips or chunks

Directions Step-By-Step

1
Heat oven to 350. Grease two 8 1/2" x 4 1/2" loaf pans.
2
In a medium bowl, combine flour, cocoa, cinnamon, baking powder & powder soda, plus salt. Mix well and set aside.
3
In a large bowl, combine sugar and eggs; beat well. Add oil, vanilla and the banana; beat until combined. Stir in Zucchini and add the flour mixture. Stir until just moistened. Finally, add in nuts and/or the chocolate chips/chunks.
4
Pour mixture into the greased loaf pans and bake for 55-60 minutes.

Cool in Pans for 10 min. Then finish on racks.
5
** I do not actually measure the grated zucchini. I simply use what I have on hand. The bread turns out terrific with any measurement in-between 2 and 3 cups.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Bread
Regional Style: American