Chocolate Zucchini Bread

4.55 from 31 reviews

Use up all that zucchini you've got to make Chocolate Orange Zucchini Bread. It's so good you won't even notice the healthy veggies in the mix. It's super-moist, super-chocolatey and, with a hint of orange, super-tasty. This quick-bread is, well, super!

Prep Time20

Bake Time50

Total Time1 10

Servings:14 slices

Ingredients

16 oz zucchini (about 2-3 medium)
6 oz mini chocolate chips (1 cup)
7 ½ oz all-purpose flour (1 ½ cups, see note)
2 oz cocoa powder (½ cup)
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon salt
1 ½ teaspoons baking powder
8 oz brown sugar (packed, 1 cup)
1 ¾ oz vegetable oil (¼ cup)
3 large eggs
1 orange

Glaze

2 oz orange juice (¼ cup)
2 oz granulated sugar (¼ cup)

Instructions

Preheat the oven to 350 °F. Butter a 9x5 loaf pan and line with parchment paper in one direction.
Use the large holes of a box grater or the large grating disc of a food processor to shred 16 oz zucchini. Spread the zucchini in an even layer on a paper towel and cover with another paper towel. Press to absorb the liquid. Let the zucchini sit while you mix the batter.
Toss 6 oz mini chocolate chips with 2 teaspoons of water to moisten. Sprinkle a teaspoon of all purpose flour over the chips and toss, set aside.
Combine 7 ½ oz all-purpose flour, 2 oz cocoa powder, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ½ teaspoon salt, and 1 ½ teaspoons baking powder in a mixing bowl and whisk to combine. Add 8 oz brown sugar to the dry mixture and toss to incorporate.
In another bowl, whisk together1 ¾ oz vegetable oil and 3 large eggs. Stir the zucchini and finely grated zest of 1 orange into the wet ingredients.
Add the wet ingredients to the dry ingredients all at once and stir just until combined. Fold in the chocolate chips.
Pour the batter into the prepared loaf pan. Bake until a toothpick comes out with a few moist crumbs, 45-50 minutes.
While the bread bakes, combine 2 oz orange juice and 2 oz granulated sugar in a small saucepan. Cook over medium heat until the sugar dissolves. Set aside to cool.
As soon as the bread comes out of the oven, pour the orange glaze over the loaf. Cool the loaf in the pan for 30 minutes and then turn out onto a cooking rack to cool completely.
Wrap and store at room temperature until serving. The bread will keep for several days at room temperature.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition