Description

This recipe creates an elegant, moist chocolate quick bread, utilizing shredded zucchini for exceptional tenderness and structure. Combining Dutch-process cocoa and a dual-fat approach ensures a deep, sophisticated flavor and a crumb that stays succulent for days. It’s a refined way to use garden produce, resulting in a loaf that melts on the tongue.

Ingredients

All-Purpose Flour (approximately 1 cup or 125g)
Dutch-Process Cocoa Powder
Baking soda
Sea salt
2 large Eggs (room temperature)
Melted unsalted butter
Neutral oil (like canola or melted coconut oil)
Vanilla extract
Light Brown Sugar
Shredded Zucchini (packed, not squeezed)
Semi-Sweet Chocolate Chips

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Instructions

Begin by preheating your oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan thoroughly, preferably with nonstick spray followed by a thin dusting of cocoa powder rather than flour.
In a medium bowl, whisk together the flour, Dutch-process cocoa, baking soda, and sea salt. It is vital to whisk these thoroughly to distribute the baking soda evenly.
In a separate large bowl, combine the eggs, melted butter, oil, vanilla extract, and light brown sugar. Stir with a firm whisk until the mixture is smooth and the sugar has begun to dissolve.
Slowly add the dry ingredients to the wet mixture. Use a silicone spatula to fold the batter gently, avoiding over-mixing. Fold in the shredded zucchini and three-quarters of the chocolate chips.
Transfer the batter into your prepared pan, smoothing the top. Sprinkle the remaining chocolate chips over the surface. Bake for 50 to 60 minutes. Insert a wooden skewer into the center; it should come out with a few moist crumbs.
Remove the pan from the oven and allow the bread to rest in the pan for exactly 15 minutes on a wire cooling rack. Run a thin knife around the perimeter, gently invert the loaf, and then turn it right-side up to cool completely.

Notes

This bread improves in flavor the day after baking, allowing the chocolate notes to deepen substantially. For optimal texture and storage, wrap the completely cooled loaf tightly in plastic wrap or aluminum foil. It will keep well at room temperature for up to four days. Ensure all your ingredients, especially the eggs, are at room temperature before mixing to achieve the best emulsion.

Prep Time: 15 mins
Cook Time: 60 mins
Category: Dessert Bread
Method: Baking
Cuisine: French