(I should not have peeled the zucchini beforehand — it was a mistake as that’s where the nutrients are.) Don’t make my mistake! I won’t goof up again.
You will love this zucchini ‘double chocolate’ bread – that’s all I have to say! It’s perfect.
Obviously, it’s not a true bread – it doesn’t have yeast; it’s more of a dessert! But it gets zucchini into your children, so you can’t complain too much.
Make sure it’s fully cooked before removing from oven. It shouldn’t look gooey at all on top. I had to bake the two loaves for 1 hour 25 minutes.
This recipe really is easier with the right tools: the food processor, the stand or hand mixer, and the right pans (See link below for the best pan). The link goes to an Amazon pan that is very similar to the Williams-Sonoma pan but less than half the price.
Warning #1: I consider this a weekend recipe because it does dirty up your food processor, mixer, and more. It’s very worth it, but I wouldn’t tackle this on a weekday.
Warning #2: Be glad this makes 2 loaves. Don’t halve the recipe. Once you taste it, you’ll be glad you listened to me!
- 1 cup vegetable oil
- (Or omit walnuts, and add 1 cup of semisweet chocolate chips)**
**Known IC irritants, tread carefully!
- Preheat oven to 325 degrees F.
- Grease and flour two 4″x8″ loaf pans. (I used PAM for baking spray). For best results use commercial, heavy weight aluminum pans (click link here to see which one I have).
- Wash zucchini, with green skin on, with warm water and dish soap. Rinse thoroughly. Dry.
- Grate zucchini preferably with a food processor.
- Put grated zucchini in a clean cloth and squeeze out almost all the moisture. Set aside.
- Beat eggs in a large bowl (or Kitchenaid stand mixer, like mine) until light and foamy.
- Mix in vegetable oil, sugar, vanilla extract, and grated zucchini until thoroughly combined.
- Whisk flour, cocoa powder, salt, baking soda, and baking powder together in separate bowl.
- Stir the flour mixture into the zucchini mixture.
- Mix in chopped walnuts and chocolate chips. (Or do what I did, because I can’t have walnuts. I added 1 cup chocolate chips in total).
- Pour the batter into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 1 hour. (Mine took 1 hour and 25 minutes).
- Let cool in pans for 10 minutes before removing, to finish cooling on wire racks.
Dear Tiffany, I have been following your recipes for a very long time, and this zucchini bread is awesome! !I also love your notes on specific pans and tools to use. Your easy-to-follow steps and corresponding photos are very tempting, so, on my next shopping trip, I’ll pick up some zucchinis. Keep up the great recipes. JUDY G.
Mom, I’m glad you’re reading my cooking blog and very interested in my creations. Zucchini is so healthy pan fried, cooked into a soup, or dessert. Love…..