chocolate loaf

Looking for an easy zucchini bread? This Death by Chocolate Zucchini Bread from Delish.com is the best.

Death by Chocolate Zucchini Bread

c. (1 stick) melted butter,

c. unsweetened cocoa powder,

c. all-purpose flour

baking soda

cinnamon

kosher salt

c. sugar

pure vanilla extract

c. grated zucchini (from 1 large or 3 small)

c. semisweet chocolate chips

Flaky sea salt

Do you prefer plain zucchini bread or zucchini bread with chocolate?

Followed the recipe as written (with the baking soda) and had no issues. Baked them as muffins, got about 20 out of the batter. Only took 30 mins on 325° Convect bake.

I totally messed up the instructions with my first loaf, (mixed the sugar with the flour mixture instead of the eggs).  It still turned out just fine.  Very moist.

OMG! This chocolate zucchini bread is heaven on earth. I used Nestle’s dark chocolate morsels! YUM!

I used the written recipe (not video recipe), substituted GF baking flour for the regular flour, cut sugar by 1/2 C, and used 1/4 C applesauce in place of the egg white. DeLISH!

TIP: For people who are asking about the baking soda or baking powder. USE THE POWDER. 
Zucchini is an alkaline veggie, it will not rise as well due to the bread being more alkaline. The soda works well with the acidic groups as the soda reacts with the acid from the mixture.
Also, I used 350 and I still have to keep it in longer than what it states, but no big deal for me. I use a gas oven as well, if that helps.

Delish is correct, this bread is great! I've been making it since 2016.

Made this on a whim! Easy, delicious and a family favorite. Very thick.

https://streaming.hearstdigitalstudios.com/e2d14428-94e5-4400-8393-037f99d45a90/video_rover_16x9_1080p_hd_1590590805_11683.mp4

Chocolate and zucchini is a shockingly delicious combination.

Death By Chocolate Zucchini Bread Is SO Good

An easy one bowl Chocolate Bread filled with chocolate chips.

Chocolate Bread

(1 and 1/4 cup) plain flour or all purpose flour

(1/2 cup) cocoa powder

baking powder

salt

(1/2 cup) brown sugar

(1/4 cup) caster sugar or granulated sugar

(1/2 cup or 1 stick) unsalted butter

vanilla extract

eggs

180 ml (3/4 cup) buttermilk*

(3/4 cup) chocolate chips

Grease and line your 9 by 5 inch loaf pan with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.

In a large mixing bowl, sift together flour, cocoa, baking soda, baking powder and salt. Add sugars and gently stir.

In the microwave, heat the butter in a large heatproof bowl until just melted, stirring in between 20 second bursts. Add your vanilla and eggs to your  butter and whisk gently until combined.

Make a well in the middle of your dry ingredients, add wet ingredients along with buttermilk. Very gently fold the mixture using a spatula or wooden spoon until the mixture is just combined – be careful not to over mix. Add 75 grams (1/2 cup) of chocolate chips to the batter.

Pour mixture into prepared tin and sprinkle extra 35 grams (1/4 cup) of chocolate chips on top. Bake for approximately 45 minutes or until a knife inserted into the middle comes out clean. Leave to cool completely on a wire rack.

Great recipe! I ran out of butter so I put coconut oil instead for half of the amount and it still worked- the texture was amazing! Thanks Jess :)

adapted from Trine Hahnemann's Scandinavian Baking

CHOCOLATE APRICOT MARBLE LOAF

butter

sugar

220 g plain flour (sifted)

sea salt flakes

milk of choice

g chocolate

cocoa powder

g apricot (chopped)

lemon

Pre-heat oven to 180°C (160°C fan-forced). Grease and line a 1.5 litre loaf tin (base measurements 10cm X 20cm X 7cm) with baking paper.

Beat butter, sugar and eggs with an electric beater until pale and fluffy.

Add flour, baking powder, salt and milk to the egg mixture. Beat for a few seconds until thoroughly combined and smooth.

Divide mixture into two bowls.

To one bowl, add the dark chocolate and cocoa powder. Mix well.

To the other bowl of batter, add chopped apricot and lemon zest. Mix well.

Spoon chocolate batter into the prepared tin covering the entire base of the tin. Spoon the apricot batter on top of the chocolate batter and spread evenly throughout the tin.

Push a wooden chopstick or a wooden spoon straight down into the batter and dredge up the chocolate batter through the apricot batter bringing it up to the surface in a swirly motion. Do this a total of 3-4 times in different spots to create a marble effect through the batter.

Bake in the pre-heated oven for approximately one hour. Check if the cake is done by inserting a wooden skewer through the middle. If it doesn't come out clean, bake for another 5 minutes.

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Death by Chocolate Zucchini Bread

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CHOCOLATE APRICOT MARBLE LOAF

Top 3 chocolate loaf recipes from across the web

The most viewed chocolate loaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Death by Chocolate Zucchini Bread

Chocolate Bread

CHOCOLATE APRICOT MARBLE LOAF

The most viewed chocolate loaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine