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Chocolate Zucchini Bread

This chocolate zucchini bread recipe came into being after senior food editor Christina Chaey posed an existential question in the test kitchen one random Tuesday: What’s the idea of zucchini bread? Reader, I slow-blinked. What is the idea of zucchini bread?! Could it be a celebration of mild-tasting and moisture-filled zucchini? A frantic ploy to match summers copious supply? An effort at enticing picky eaters to consume their vegetables?

This extra-chocolaty version makes an incident for all the above. Its tall, stately, and fills out the pan handsomely (aint nobody got time for short, squat quick bread); just sweet enough, with a thread of warming cinnamon; and packed with items of chocolate melting in to the crumb. Maybe even more appealing may be the proven fact that theres no fussy step requiring one to squeeze and strain the liquid from the grated zucchini. Cocoa powderstarchy and intensely absorbentdoes a bang-up job of bathing in all that excess moisture. Choose slim, tender squashthey are usually less watery and also have fewer seeds.

An email on cocoa powder: Be sure you use Dutch-process (also sometimes referred to as alkalized or European style) unsweetened cocoa powder because of this recipe.Natural (read: not-alkalized) cocoa powder wont supply the same chocolate flavor and takes a different balance of leaveners to lighten a chocolate cakeI mean quick bread recipe.

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Makes one 9×5″ loaf

Nonstick vegetable oil spray


cup (115 g) walnuts (optional)


large eggs


cup (packed; 200 g) light brown sugar

cup vegetable oil

cup (32 g) Dutch-process unsweetened cocoa powder


tsp. Diamond Crystal or 1 tsp. Morton kosher salt


tsp. vanilla extract


tsp. ground cinnamon

tsp. baking powder

tsp. baking soda


lb. zucchini (about 4 small), grated on the large holes of a box grater


cups (188 g) all-purpose flour


cup (190 g) semisweet chocolate chips


Tbsp. raw or granulated sugar


Step one 1

Place a rack in middle of oven; preheat to 325. Coat a 9×5″ loaf pan with nonstick vegetable oil spray and line with parchment paper, leaving generous overhang on long sides. If using, toast 1 cup (115 g) walnuts on a little rimmed baking sheet, toasting halfway through, until golden brown, 810 minutes. Let cool, then coarsely chop.

Step two 2

Whisk 2 large eggs, 1 cup (packed; 200 g) light brown sugar, cup vegetable oil, cup (32 g) Dutch-process cocoa powder, 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 2 tsp. vanilla extract, and 1 tsp. ground cinnamon in a big bowl until smooth, about 2 minutes. Vigorously whisk in tsp. baking powder and tsp. baking soda.

Step three 3

Add 1 lb. zucchini (about 4 small), scrubbed, grated on the large holes of a box grater, to batter and stir to mix. Add 1 cups (188 g) all-purpose flour, 1 cup (190 g) semisweet chocolate chips, and walnuts (if using) and stir again just until no large dry streaks of flour remain. Scrape batter into prepared pan. Sprinkle 2 Tbsp. raw or granulated sugar evenly over top.

Step 4

Bake zucchini bread, rotating pan front to back halfway through, until a tester inserted in to the center happens clean (an instant-read thermometer inserted in to the center should registers 200), 6080 minutes. Transfer pan to a wire rack and let bread cool in pan. Run a little offset spatula or knife around sides of bread to greatly help loosen, then come out onto a platter.

Do ahead: Bread could be baked 2 days ahead. Store uncut bread loosely covered at room temperature. Once sliced, store airtight and chill.

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