I think a quick bread with two kinds of chocolate and hidden veggies doesn’t require much coercion to make. This loaf cake is easy to mix up, and it’s an ace snack to fulfill those mid-afternoon chocolate cravings. Want to push it more in the dessert direction? A dusting of powdered sugar or some chocolate frosting will set you up with a sweet treat.
I’ve known people who actively avoid baked goods with any mention of vegetables. I think the general consensus is they think it will be tasteless or gummy, with flavor sacrificed in favor of trying to make something healthier. Sure there are some zucchini breads out there that are like that, but in this case, there is no such caveat.
While being pretty much identical taste-wise to a regular chocolate quick bread, this cake is way more moist — thanks to the zucchini — and has a slightly denser crumb. It is a cracking-good way to use some of the many, many zucchini you may have right now, plus it’s kid-friendly (no green flecks!), so everyone will love it!
Double Chocolate Zucchini Bread
Makes 1 large (8 x 5 inch) loaf
1/2 cup (4 ounces) unsalted butter, softened
Butter and flour an 8×5-inch loaf tin, then preheat the oven to 350°F.
In a large bowl, cream together the butter and sugar until light and fluffy, then beat in the eggs one at a time until completely combined. Stir in the cocoa powder, vanilla extract, salt, and baking powder. Fold in the grated zucchini, then add the flour and chocolate chips to the bowl. Stir until just combined.
Transfer the batter to the loaf tin and spread out using a spatula or the back of a spoon. Bake for 50 to 60 minutes, until the cake has risen and a toothpick inserted into the center of the loaf comes out without batter on it (the toothpick might just have some melted chocolate on it from the chocolate chips).
Let the cake cool in the pan for 10 minutes before turning out onto a wire rack to finish cooling completely.
Per serving, based on 8 servings. (% daily value)