Double Chocolate Zucchini Bread
There are more secrets in this double chocolate zucchini bread than just the hidden shredded veggies.
My Aunt Annelise introduced me to double chocolate zucchini bread. At first, I was skeptical. I couldn’t fathom adding vegetables into a chocolate loaf. It seemed to be a scheme to trick picky eaters into eating vegetables: did we really go as far as to cover zucchini in chocolate? But, all my doubts disappeared as I bit into a thick slice studded with melty chocolate chunks. It was just sweet enough to offset the bitter cocoa, and the zucchini added moisture to give the bread a spongy crumb.
Since zucchinis blossom throughout the summer months, the prices of the squash are best in late August into early September. Some supermarkets drop prices to push their seasonal produce, so stock up on the inexpensive squash! Double chocolate zucchini bread is an efficient application to use all of the excess zucchini from the harvest months.
Ingredients in Double Chocolate Zucchini Bread
Zucchini- Summer’s prized vegetable. 1 medium zucchini will yield about 1 ½ to 2 cups shredded. Zucchini is 90% water, so it is important to squeeze as much of the water out as possible to avoid excess moisture. Too much water can lead to a soggy, gummy bread.
Tahini- Tahini is a paste made from ground sesame seeds. Tahini replaces the oil or butter found in other breads and loaves. Any runny nut or seed butter- such as peanut and almond- will work in this recipe, but it is important to choose a butter that does not have extra sugar and oils.
Unsweetened Applesauce- Unsweetened applesauce adds moisture to the double chocolate zucchini bread. It also helps to bind the batter together. Make sure your applesauce is unsweetened since apples are naturally sweet and the recipe calls for a cup of sugar!
A Flax Egg- Ground flaxseed meal mixed with water acts as a vegan “egg” that binds the bread together. For instructions on making a flax egg, click here or visit the page titled “substitutions.”
Non-dairy Milk- Any non-dairy milk can be used in this recipe. Since I am nut free, I usually use unsweetened oat or hemp milk.
Vanilla Extract- The essence of vanilla enhances the flavor of chocolate. Add a little splash of vanilla extract into the wet ingredients.
Gluten Free 1 to 1 All Purpose Flour- This double chocolate zucchini bread might be gluten free, but you’d never know! The texture is moist and tender with a firm, yet soft, crumb. It is important to use a gluten free flour mix with xanthan gum because the gum imitates the characteristics of the gluten protein found in wheat.
Cacao Powder- The difference between zucchini bread and chocolate zucchini bread is cacao powder. Cacao powder is slightly bitter and adds a deep chocolate flavor to this bread. Since it is high in fat, cacao powder adds both a rich taste and rich texture to the bread.
Coconut Sugar- Coconut sugar is a natural, unrefined sugar made from coconut palm sap. It adds a subtle caramelized flavor in the background that nuances the deep flavor of chocolate. If you like your double chocolate zucchini bread less sweet, you can reduce the sugar to ¾ of a cup. You can also use cane sugar.
Baking Powder and Baking Soda- Both leavening agents are used to help the loaf rise. No one wants a dense, gummy bread!
Sea Salt- A little bit of salt balances any dish, including sweet ones.
Dairy-free Chocolate Chunks- If cacao makes this zucchini bread chocolate zucchini bread, then what makes this double chocolate zucchini bread? Chocolate chunks. You can certainly use chocolate chips, but I associate big chocolate chunks with double chocolate zucchini bread. Remember: the measurement is just a suggestion. Always measure chocolate with your heart.
Do I have to squeeze shredded zucchini?
When I initially tested my double chocolate zucchini bread recipe, I did not squeeze or dry my shredded zucchini. I grated my medium-sized squash using a boxed grater and I added it straight into the batter. As I started to stir the zucchini in, I noticed the batter got a little looser with each fold. But, it was not runny, so I poured it into my prepared loaf and baked it. It wasn’t until the baked loaf cooled when I realized the effect of the excess water. The bottom of the loaf was dense, gummy, and thick. By the third day at room temperature, mold overcame the remainder of the loaf. The accelerated mold growth can be attributed to the high water activity. Excessive moisture allows for microbial growth.
When I tested my recipe again, I made sure to draw out as much water from the zucchini as I could. The result: a fluffy, moist bread with a consistent crumb from top to bottom. I left a small end piece to record how long it would take for mold to grow, and it took 8 days.
So, yes! You have to squeeze your shredded zucchini. There are a few ways you can remove the excess water:
Paper Towels-
Use paper towels to squeeze or pat the shredded zucchini dry.
Colander-
Put shredded zucchini in a colander and place a heavy object (such as a plate) on top. The pressure will press the water out of the shredded zucchini. The longer it sits, the better since more water is pressed out.
Cloth Towel (my preferred method)-
Add shredded zucchini to the center of a flattened towel, bring the corners together, twist and squeeze the water out of the zucchini.
Tip 1: Slightly dampen your towel (paper or cloth) with water before adding the zucchini. If you don’t, the towel will absorb the water and won’t dry the zucchini.
Tip 2: Make sure your clean towel was not washed with fabric softener!
Secrets to the best Double Chocolate Zucchini Bread
Squeeze the water out of the shredded zucchini
I cannot stress enough how important it is to squeeze the zucchini. Remove as much of the water and moisture as you can to slow spoilage and ensure an even bake and texture.
2. Toss zucchini and chocolate chunks in the dry ingredients
Tossing the shredded zucchini and chocolate chunks into the dry ingredients is an important step. The dry ingredients coat the zucchini to ensure there are no wet clumps of clustered zucchini. The dry coating around the chocolate prevents all of the chunks from sinking to the bottom.
3. Stir wet into dry
Make a well in the center of the dry to pour in the wet ingredients. This prevents over-mixing and ensures the ingredients are mixed evenly.
4. Let the loaf cool
Trust me, it can be difficult to resist a warm (or hot) slice of melty double chocolate zucchini bread, but you will get a cleaner cut and a more flavorful bite if you resist!
For more recipes like Double Chocolate Zucchini Bread, check out:
1. Preheat the oven to 350°F. Line a loaf pan with parchment paper and/or lightly spray with cooking spray. Set aside.
2. Use a box grater to shred the zucchini. Squeeze as much of the water out of the shredded zucchini as you can. See blog post on methods to remove the water.
3. In a medium bowl, whisk together tahini, applesauce, prepared flax egg, milk, and vanilla extract.
4. In a large bowl, whisk together flour, cacao powder, sugar, baking powder, baking soda, and salt.
5. Add the squeezed shredded zucchini and chocolate chunks to the dry ingredients. Toss to coat.
6. Make a well in the center of the dry ingredients and pour in the wet. Use. arubber spatula and stir to combine.
7.Pour batter into the prepared loaf pan and bake for 35 to 50 minutes, or until a toothpick inserted comes out clean. Bake in additional 3 to 5 minute intervals if not fully baked. Cool and slice.
+ See section titled "Do I have to squeeze shredded zucchini?" in the blog post to find the best methods for removing the excess mositure from the zucchini.
