Zucchini and chocolate might sound like an unlikely pair, but they make magic together in this rich, moist quick bread. The zucchini keeps the loaf tender while dark chocolate and cocoa give it deep, fudgy flavor. It’s an excellent way to use up summer zucchini — and no one will guess the secret ingredient.
INGREDIENTS:
1/2 cup butter
3/4 cup plus 2 tablespoons light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon espresso powder
2 cups shredded zucchini, gently packed (about 2 medium zucchini; do not wring out liquid)
1 cup dark chocolate chips
METHOD:
Preheat oven to 350°F. Grease an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray and line with parchment.
In a large microwave-safe mixing bowl, melt the butter (about 1 minute). Stir in the brown sugar until smooth. Add the eggs and vanilla, stirring until well combined. Tip: Make sure the sugar is mixed in before adding the eggs, so the hot butter doesn’t cook them.
In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder, baking soda, and espresso powder (if using). Add this dry mixture to the butter mixture and stir until just combined. The batter will be very thick.
Fold in the zucchini and chocolate chips until evenly distributed. The batter will loosen slightly but remain thick.
Spread the batter evenly into the prepared loaf pan. Bake for 60–65 minutes, or until a toothpick inserted in the center comes out clean (a little melted chocolate on the tester is fine).
Cool in the pan on a wire rack for 10 minutes, then remove the loaf and let it cool completely before slicing.
