Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan with non-stick cooking spray and line middle with a strip of parchment paper.
Whisk the dry ingredients together and set aside.
Melt butter and coconut oil and stir together. Set aside to cool to room temperature.
Shred zucchini using a box grater or food processor.
Place cooled butter-oil mixture in a large bowl. Add sugar plus vanilla and stir until sugar is dissolved. Add eggs one at a time, stirring to combine after the addition of each.
Pour the dry mix in with the wet and combine, using a wooden spoon or spatula. Fold in the zucchini and almost all of the chocolate chips; reserve a few tablespoons to the side.
Transfer the batter into the prepared pan, smoothing it out evenly. Sprinkle the top with the remaining chocolate chips.
Transfer to the oven and bake for 45 - 50 minutes, or until a cake tester or toothpick comes away clean.
Remove from oven and place pan on a wire rack to cool for 15 minutes. Lift loaf from pan and place it directly onto the rack to cool for an additional 30 minutes.
Chocolate Zucchini Loaf
Ingredients
1 cup unbleached all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
4 tablespoons butter (¼ cup)
4 tablespoons coconut oil (¼ cup)
¾ cup golden yellow sugar, firmly packed
1 teaspoon pure vanilla extract
2 eggs, room temperature
1 medium zucchini, grated (about 2 cups)
1 cup semisweet chocolate chips
non-stick cooking spray
Directions
Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan with non-stick cooking spray and line middle with a strip of parchment paper.
Whisk the dry ingredients together and set aside.
Melt butter and coconut oil and stir together. Set aside to cool to room temperature.
Shred zucchini using a box grater or food processor.
Place cooled butter-oil mixture in a large bowl. Add sugar plus vanilla and stir until sugar is dissolved. Add eggs one at a time, stirring to combine after the addition of each.
Pour the dry mix in with the wet and combine, using a wooden spoon or spatula. Fold in the zucchini and almost all of the chocolate chips; reserve a few tablespoons to the side.
Transfer the batter into the prepared pan, smoothing it out evenly. Sprinkle the top with the remaining chocolate chips.
Transfer to the oven and bake for 45 - 50 minutes, or until a cake tester or toothpick comes away clean.
Remove from oven and place pan on a wire rack to cool for 15 minutes. Lift loaf from pan and place it directly onto the rack to cool for an additional 30 minutes.
Chocolate Zucchini Loaf
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A rich, chocolatey cake batter stirred with grated zucchini and semisweet chocolate chips…
Everyone loves this CHOCOLATE ZUCCHINI LOAF; the ingredients are easy to find, it doesn’t take a lot of time to assemble and it is really flavourful.
Like so many tried-and-true recipes, this one came to us from a friend of a friend who shared it with Carol’s bestie. Having now made it a bunch of times for my family and friends, I can attest that it sure is fantastic, and yes, folks just can’t get enough of it. Promise me you’ll try it.
When you do, share your chocolate zucchini bread just like we did – send this LINK to your friends and PIN the recipe to a favourite cake or dessert board on Pinterest. Lastly, don’t forget to take pics of all the delicious stuff you’re baking. Simply post those pics on Instagram or Facebook, tagging #weekendatthecottage when you do. We can hardly wait to see them!
For now, here are some tips on making this CHOCOLATE ZUCCHINI LOAF:
Fingers crossed you already have all of these ingredients on hand.
INGREDIENTS
I’m starting to think we’re onto a good thing, posting all of these recipes that put readily available ingredients to good use. This homemade loaf recipe, which I think of more as a cake, uses the usual suspects like unbleached all-purpose flour, salt, baking soda, eggs, Dutch-processed cocoa powder and vanilla. The remaining ingredients are all easy to get at the grocery store. Trust us, you got this in more ways than one.
Make sure to dissolve the golden yellow sugar in the melted coconut oil and butter.
WET INGREDIENTS
This loaf cake includes both unsalted butter and coconut oil (FYI vegetable oil works too). Making the recipe with coconut oil gives the loaf a hint of nuttiness that pairs perfectly with the chocolate. I’ve also included the golden yellow sugar, AKA light brown sugar, in this pic as it gets dissolved into the melted butter and oil but contributes its own tender texture that adds to this baked good’s soft moistness.
Make this recipe your own by adding a favourite, fragrant spice like cinnamon to the dry mix.
DRY MIX
Nothing complicated with whisking together the four ingredients that become the dry mix for the recipe. One optional addition, if you’re so inclined, is cinnamon. I made this CHOCOLATE ZUCCHINI LOAF for Canadian Thanksgiving and was feeling those warm and fuzzy “let’s add spice” vibes. I added a teaspoon of ground cinnamon to the dry mix, and guess what? I loved it. If you’re a lover of spice, do the same.
Chocolate and zucchini is a match made in loaf pan heaven.
CHOCOLATE AND ZUCCHINI
When people talk about favourite food pairings, chocolate with zucchini probably isn’t the first one that comes to mind, but it works. The shredded zucchini virtually disappears when the loaf cake bakes, imparting tons of moisture to the crumb itself. The chocolate chips add a pleasing layer of chocolate flavour plus sweetness and nuttiness. They also blend into the zucchini perfectly. Chocolate and zucchini are like my new favourite match made in heaven.
The cake batter is dense and very rich.
CAKE BATTER
Don’t be surprised at the thickness of the cake batter when you stir in the chocolate chips and zucchini. Giving the batter a few firm, purposeful turns with a spoon or spatula should do the trick, just make sure you scrape everything up from the sides of the bowl and blend thoroughly.
Don’t forget to hold back a few chocolate chips to sprinkle onto the loaf before sending it off to bake.
LOAF PAN
Make sure to watch the VIDEO attached to this recipe where I share our pro tip. Nothing earth-shattering, but it’s helpful nonetheless; add a strip of parchment to the greased pan. We did the same trick when we made our BANANA BREAD and SPICED ZUCCHINI CAKE. Doing so makes removing the loaf from the baking pan effortless.
Let the loaf cool for the full 30 minutes before lifting it up and out of the pan.
SNACK OR DESSERT
You may have already noticed how we’re walking a fine line, calling this baked good both a loaf and a cake. Call it what you will, it’s scrumptious either way. The same goes to how you might enjoy it; is it a dessert or an afternoon snack? Simply slice it up and serve it any time of day. It sure is yummy.
It’s OK to have two slices, we said so!
Who knew chocolate and zucchini were an item? We did, that’s why we’re sharing this delicious recipe with you!
A stellar chocolate zucchini cake fresh out of the oven.
Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan with non-stick cooking spray and line middle with a strip of parchment paper.
Whisk the dry ingredients together and set aside.
Melt butter and coconut oil and stir together. Set aside to cool to room temperature.
Shred zucchini using a box grater or food processor.
Place cooled butter-oil mixture in a large bowl. Add sugar plus vanilla and stir until sugar is dissolved. Add eggs one at a time, stirring to combine after the addition of each.
Pour the dry mix in with the wet and combine, using a wooden spoon or spatula. Fold in the zucchini and almost all of the chocolate chips; reserve a few tablespoons to the side.
Transfer the batter into the prepared pan, smoothing it out evenly. Sprinkle the top with the remaining chocolate chips.
Transfer to the oven and bake for 45 - 50 minutes, or until a cake tester or toothpick comes away clean.
Remove from oven and place pan on a wire rack to cool for 15 minutes. Lift loaf from pan and place it directly onto the rack to cool for an additional 30 minutes.
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