Mexican Chocolate Zucchini Bread
We are huge chocolate cake lovers and this chocolate zucchini bread had to be made twice for this post because the first one was completely gone in less than an hour.
My son kept asking, “is there really vegetables in this?”. I know it’s unbelievable because its so rich and chocolatey. There really is 2 cups of shredded zucchini in each loaf.
Related recipe: Rum Glaze Banana Bread
The flavor of Mexican chocolate comes through and give this decadent bread the perfect sweet flavor to enjoy with a cup of coffee or a tall glass of milk. I added semi-sweet chocolate chips to give it bits of moist gooeyness in each slice. It’s completely optional but I highly recommend it.
Next time you make a grocery trip, stop by the produce section and pick up some zucchini squash. The chocolate lovers in your life will thoroughly enjoy this treat.
Mexican Chocolate Zucchini Bread
Description
Rich in chocolate for the chocolate lovers. Perfect with a hot cup of coffee or a cold glass of milk.
Ingredients
2 cups shredded zucchini
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup ground Mexican chocolate
1/2 cup sugar
1 egg
5 tablespoons butter, melted, room temperature
1/4 teaspoon instant coffee granules
1/4 teaspoon vanilla extract
1/4 cup semi sweet chocolate chips
Instructions
Preheat oven to 350° F. Line a 9×5 loaf pan with parchment paper. Set aside.
Remove any excess moisture from the zucchini shreds by pressing between 2 paper towels. Set aside.
Whisk together flour, cocoa, baking soda, salt, cinnamon and Mexican chocolate in a large bowl. Set aside.
In a bowl of a stand mixer, combine sugar, egg, butter and coffee granules. Mix at medium speed until smooth. Add zucchini. Continue to mix until thoroughly combined.
Decrease speed to low. Add flour mixture in batches. Stir in morsels.
Add batter to prepared loaf pan. Bake for 50 minutes or until tested with a toothpick, toothpick comes out clean. Remove from pan. Cool on a wire rack. Slice and serve.
