Double Chocolate Date Zucchini Bread
This Double Chocolate Zucchini Bread is moist, fluffy and chocolatey and has all the qualities of an amazing loaf cake! No one will guess that the secret ingredient for this decadent moist chocolate loaf cake is shredded zucchini!
Ingredients
- 2 cups shredded zucchini drained
- 1/2 cup light brown sugar
- 1 egg
- 1/2 cup Greek yogurt
- 1/3 cup oil
- 1 teaspoon vanilla extract
- 1/2 cup finely minced pitted dates
- 1/2 cup cocoa powder
- 2/3 cup dark chocolate chips
- 1 1/4 cups flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- pinch of salt
Instructions
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Preheat the oven to 375 degrees F. Spray a mini loaf pan with baking spray and set aside.
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In a bowl, place a light towel or kitchen towel at the bottom of a bowl and shred the zucchini over the towel. You'll need about 2 zucchinis which would pack loosely 2 cups of shreds.
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In a small bowl whisk in the dry ingredients: flour, baking powder, baking soda and salt.
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In another bowl, whisk in the wet ingredients well: the egg, sugar, yogurt, oil, vanilla and cocoa powder until smooth.
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Using a rubber spatula, fold the dry ingredients into the wet ingredients without over mixing the batter. Just make sure there are no visible white specs of dry ingredients. Some lumps in the batter are ok.
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Squeeze out the excess water form the zucchini shreds by squeezing the towel or kitchen towel as tight as you can. Take the zucchini shreds and fold them into the batter using a spatula.
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Using the same spatula, fold in the chocolate chips and dates. Then pour the batter into a mini loaf pan and bake for 20-24 mins.
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If baking in a loaf pan, line the pan with parchment paper and bake for an hour.
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If baking in an 8-inch square pan, line the bottom with parchment paper and bake the cake for 45 mins.
Recipe Notes
- If baking this Zucchini Bread in a loaf pan, line the pan with parchment paper and bake for an hour.
- Should you decide to bake this Zucchini Bread i8-inch inch square pan, line the bottom with parchment paper and bake the cake for 45 mins.
- Feel free to go nuts here and add some chopped almonds, pistachios or walnuts to your zucchini bread batter for extra crunch.
- Make sure your zucchini is well drained before adding it to the batter.
- The sweetness of the zucchini bread can be heavy if you're using certain types of dates (with higher sugar content) so feel free to lower the sugar by 1/4 cup.