Chocolate Zucchini Bread
FROM VEG FORWARD
More is more with this moist winner of a zucchini bread, made with olive oil and cocoa and crammed with nuts, raisins, and chocolate chips. Gently squeeze the grated zucchini, but don’t go crazy. A big part of what makes the bread so good is that moisture.
Makes 1 loaf
Serves 8 to 10
1 (12-ounce) zucchini, grated on the large holes of a box grater (about 2 ½ cups)
1 ½ cups plus 2 tablespoons/200g all-purpose flour
⅓ cup/39 g Dutch process cocoa
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¾ teaspoon kosher salt
¾ teaspoon baking powder
¾ teaspoon baking soda
2 large eggs
½ cup olive oil
¼ cup sour cream or yogurt (any kind)
½ cup/101 g granulated sugar
½ cup/110 g light brown sugar
1 teaspoon vanilla extract
¾ cup/75 g walnuts, coarsely chopped
¾ cup/120 g semisweet chocolate morsels
½ cup/75 g raisins
1 ½ tablespoons raw sugar
Heat oven to 350℉. Spray a standard 8 by 4-inch loaf pan with any cooking spray or use soft butter to grease the pan. Make a parchment sling by cutting parchment paper to fit the length of the loaf pan, keeping 2 inches of overhang on the long side for handles.
Place zucchini in a sieve or colander and press down to extract the excess liquid. Turn a few times and repeat. Set aside to drain while you assemble the cake.
Set a sieve over a medium bowl and add the flour, cocoa, cinnamon, ginger, salt, baking powder, and baking soda. Use a spoon to stir the mixture and help it sift through the sieve. Set aside.
In a separate, smaller bowl, combine eggs, olive oil, sour cream, granulated sugar, brown sugar, and vanilla. Whisk until smooth. Pour it into the bowl with the dry mixture and whisk until mostly incorporated.
Switch to a rubber spatula and fold in the zucchini, walnuts, chocolate morsels, and raisins. Be sure to scrape the bottom of the bowl and make sure everything is well-incorporated. Scrape the mixture into the pan, even the top, and sprinkle with the raw sugar.
Bake for 70 to 75 minutes, until a wooden skewer comes out mostly clean. There may be something clinging to the skewer, but the cake shouldn’t be wet. If you’re unsure, bake for 5 minutes longer.
Run a butter knife along the short ends of the pan (where there’s no paper) and let cool in the pan for 10 to 15 minutes. Use the paper to lift the cake from the pan and set on a wire rack to cool completely (or for as long as you can stand to wait).
BOX:
While it might be tempting to use that giant zucchini that stayed too long in the garden for this quick bread, it may not be the best choice here, since it will have developed seeds. If it has, simply cut the four sides off and discard the seedy center, then grate the zucchini.
A little more or little less zucchini won’t throw off the recipe, but don’t add too much or the pan might overflow.
It’s always a good idea to place a parchment or foil-lined sheet pan under the pan. Not only does this make it easier to turn and remove it from the oven, but it will catch any spills should they happen.
