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Chocolate Zucchini Bread

15 mins

2 loaves

Recipe you are creating:

Chocolate Zucchini Bread

This dessert holds a special place in my heart. Growing up, I wasn’t a fan of zucchini (honestly, what kid is?), but my grandma had this magical chocolate zucchini bread recipe that changed everything. My mom used it to sneak those green veggies into my diet, but to me, it was just a delicious, cake-like treat. Even now, it brings back memories of family and the joy of baking. Whether you’re sneaking veggies into your family’s diet or just want a comforting dessert, this one’s a keeper.

Recipe Ingredients:

  • 1/4 cup oil

  • 1/2 cup softened butter

  • 1/3 cup white sugar

  • 1 1/3 cups brown sugar

  • 2/3 cup Hershey's Special Dark 100% Cacao Cocoa Powder

  • 2 eggs

  • 1 tablespoon Madagascar Vanilla Bean Paste

  • 3/4 cup milk

  • 2 1/2 cups unbleached flour

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon salt

  • 1 1/4 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 2 cups grated zucchini

  • Optional: 1/8 teaspoon ground cayenne pepper

  • Optional: Chocolate Chips to sprinkle on top

Recipe Directions:

  1. Preheat oven to 350 degrees.

  2. Add first seven ingredients to a mixing bowl and beat until fluffy. Shift together the dry ingredients. If you like a little bit of heat with your chocolate, add the ground cayenne pepper.

  3. Add the dry ingredients, alternating them with the milk into the creamed ingredients. Scrape down the sides of the bowl and mix on medium speed until blended.

  4. Fold in the two cups of zucchini. Pour into two greased and floured loaf pans.

  5. Bake at 350 degrees for 20 minutes. Turn oven down to 325 degrees and bake for about 15 minutes. Test the top of the loaf to ensure it’s done.


  6. Serve warm to your veggie haters. Don't hide your smirk when they ask for a second slice of this intensely chocolate dessert.

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A note about ingredients used in our recipes:

When creating our recipes we use the following unless otherwise noted in the recipe:

  • Eggs = Large Eggs

  • All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic

  • Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic

  • Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour

  • Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour 

  • Almond Flour = Bob’s Red Mill Super-Fine Almond Flour 

  • Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch)

  • Sour Cream = Full Fat Sour Cream

  • Yogurt = Full Fat Yogurt

  • Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk

  • Butter = Unsalted Sweet Cream butter unless otherwise noted


Tags:

Chocolate Zucchini Bread, Bread Baking, How to make bread, Learn to bake bread, Easy Weeknight Dinners, Quick Fall Recipes, Chocolate Zucchini Bread Recipe, Best Fall Desserts, Fall Dinner Ideas, Seasonal Recipes with Zucchini, Healthy Zucchini Recipes, Fall Comfort Food Recipes, Easy Dessert Recipes with Zucchini, Simple Fall Dinner Menu

Categories:

Brunch, Bread, Vegetable, Plant-Based, Breakfast, Quick Bread

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