The Most Chocolatey Way to Use Up Zucchini: Chocolate Zucchini Bread

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: semi-sweet chocolate chips

Dark chocolate has less sugar.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while keeping moisture.

Preheat the oven to 350 degrees Fahrenheit.

In a large mixing bowl, combine 1.5 cups of all-purpose flour, 2/3 cup of light brown sugar, 1/2 cup of granulated sugar, 1.5 teaspoons of baking soda, and 3/4 teaspoon of salt. Whisk together until well combined.

In a separate bowl, mix 1/2 cup of very hot water with 1/2 cup of cocoa powder and 1 teaspoon of instant coffee. Whisk until combined.

Add 1/2 cup of melted unsalted butter to the cocoa mixture and whisk until combined.

Add 2 large eggs (lightly beaten) and 1.5 teaspoons of vanilla extract to the cocoa mixture and mix until combined.

Pour the cocoa mixture into the dry ingredients and gently fold until about 50% combined.

Add 2 cups of grated zucchini to the mixture and continue to fold until the batter is uniform, being careful not to overmix.

Fold in 1.5 cups of semisweet chocolate chips until evenly distributed.

Prepare a bread pan by lining it with parchment paper or greasing and flouring it. Pour the batter into the pan and optionally sprinkle a few chocolate chips on top.

Bake in the preheated oven for 85 to 90 minutes, checking for doneness with a wooden skewer. If it comes out with chocolate crumbs but not wet batter, it's done.

Let the bread cool in the pan for at least 30 minutes to 1 hour before removing. Use a butter knife to loosen the edges if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens