Chocolate zucchini bread
Preppy Kitchen · ♥ 8.3K likes · 251.5K views · 8 min video
Read about quick breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- butter
Heat the oven to 350F, grease a nine by five inch loaf pan with butter and line it with parchment paper.
Preparing the loaf pan
- 180 g all purpose flour
- 50 g Dutch processed cocoa powder
- 200 g sugar
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp cardamom
- ¼ tsp allspice
- 1 tsp espresso powder
Combine flour, cocoa powder, sugar, baking powder, baking soda, salt, cinnamon and espresso powder in a large bowl.
The dry ingredients and espresso powder
Sift the dry ingredients, because cocoa powder lumps from its fat content, then whisk.
- 220 g shredded zucchini
Shred the zucchini and weigh out 220 grams; too much and the loaf goes soggy and gummy.
- ½ cup veggie oil
- ¼ cup unsalted butter
In a medium bowl warm the oil and the unsalted butter together in the microwave until melted.
- 2 tsp vanilla
- 3 whole eggs
Whisk the vanilla and the eggs into the warm butter and oil; a slightly warm batter bakes more evenly than a cold one.
- 1 cup semi-sweet chocolate chips
Add the butter mixture and the shredded zucchini to the dry ingredients, then the chocolate chips, reserving a few.
Storing the bread
Fold together only until the flour disappears; overmixing gives a denser gummy loaf.
Pour into the prepared loaf pan and top with the reserved chocolate chips.