I'm Lindsay Ferrier, a Nashville writer with a passion for family travel, exploring Tennessee, and raising kids without losing my mind in the process. This is where I share my discoveries, along with occasional deep thoughts, pop culture tangents and a sprinkling of snark. Want to get in touch? Use the CONTACT form at the top of the page.
September 3, 2013
Fruit and vegetable breads are one of my absolute favorite ways to sneak healthy food into my kids’ tummies without them even knowing it. I’ve tried dozens of recipes and I have to say that this chocolate zucchini bread is hands down the best bread I’ve ever made. Not only does it taste like a beautiful marriage between a brownie and a moist chocolate cake, but a small loaf contains a full 2 cups of zucchini. That’s a lot of zucchini, y’all.
–2 (1 ounce) squares unsweetened chocolate (I used Baker’s Chocolate) (NOTE: If you can’t find unsweetened chocolate squares, substitute 6 tablespoons unsweetened cocoa mixed with 2 tablespoons of butter)
–2 cups sugar
–1 cup vegetable oil
–2 cups pureed zucchini (I chopped up 2 1/2 zucchinis and pulsed them in the food processor very finely, so that the kids wouldn’t see any telltale zucchini evidence in their bread!)
–1 teaspoon vanilla extract
–2 cups all-purpose flour
–1 teaspoon baking soda
–1 teaspoon salt
–1 teaspoon ground cinnamon
–3/4 cup semisweet chocolate chips (use mini chips if you can find them)
–Preheat oven to 350 degrees.
–Thoroughly grease two 9 x 5 loaf pans. (I used Pam baking spray.) Investing in high-quality loaf pans really does result in better bread- I used Cuisinart Chef’s Classic loaf pans and my breads popped right out, perfectly crusted. If you have cheaper or older loaf pans, you may want to grease pan, add parchment paper and grease again to keep the loaf from sticking to the bottom.
–Melt chocolate squares in the microwave, stirring periodically until chocolate is smooth.
–In a large bowl, whisk together flour, sugar, baking soda, cinnamon, salt, and chocolate chips. Add eggs, oil, chocolate, vanilla, and pureed zucchini and blend well. Pour the batter into two loaf pans.
–Bake at 350 degrees for one hour. Check in 50 minutes by inserting a toothpick. If it comes out clean, it’s done! Mine are generally ready at 53 minutes. Turn them out of the pans on a cooling rack and allow to cool for ten minutes.
–Try not to eat it all in one sitting! Emphasis on ‘TRY.’
Bread so good, it was gone before I could get out my NICE camera. iPhone photos will have to suffice.
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Lindsay, just wanted to delurk to say I love all of the recipes you post on your blog so much!! They’re easier than most of the ones I find online (and prove too daunting to actually attempt for this beginner chef with basic ingredients) and are super yum. Thank you so much!!! (BTW, I love the rest of your blog too, learn and laugh a lot.) Many blessings~
Thank you, Aileen! This bread is so easy, I just made two more loaves last night! 🙂
You aren’t kidding about this bread. It is fabulous! I made several adjustments in order to healthify it a bit, and it was still wonderful. It reminded me of a pudding type cake since it was so moist. This is now my go-to zucchini bread/cake recipe. Thanks!
kill the sugar and flour and it sounds great!
That… I wouldn’t recommend. 😉