Zucchini in bread is something that I would not have thought of doing before. It does sounds weird if you are not used to it, right? Well, at least that is how it is for me when I first heard about it. The good thing about me is that I love trying new things and new style especially when it comes to baking. Most of the time, surprisingly I would actually end up liking it, and sometime it could even turn out to be my favorite.

This is not the first time that I am making bread product with zucchini on it, but I loved it the first time I tried it and as you can tell, here I am doing it again. I made a Zucchini Muffins before, and it turned out great more that what I expected and so I thought why change something that is working perfectly right? They were moist, and to my surprised the taste of zucchini is not even noticeable in the muffins. I don’t know if that is a good thing or a bad thing for you, but the end product taste great and that’s what matter to me.  But then, in general zucchini doesn’t really have a strong  taste, it’s more like cucumber but softer. It’s actually the moisture or water content in zucchini that made is a great ingredient to use for baking muffins, bread and even cake.

Make it half bread and half muffins

Most of the time I like making small batch recipes, because I am a huge fan of no left over. I’ve made this couple of times as a small batch when I was testing both the muffin and the loaf variation. If you have more people in your household to feed, the big batch is the way to go. It’s not really big, let’s just say regular size. One batch of this recipe will give you 2 loaf bread of 8-9-inch in size or 12 muffins, and the small batch will give you have of it.

Big Batch Ingredients (makes 2 loaf bread or 12 muffins):

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder – sifted
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs – room temperature
• 1 cup granulated sugar
• 1/2 cup milk – room temperature
• 1/4 cup canola oil
• 1/2 cup grated zucchini, excess liquid squeezed out
• 1/2 cup chocolate chips 
• Chocolate Ganache

Small Batch Ingredients (makes 1 Loaf Bread or 6 muffins):

• 3/4 cups all-purpose flour
• 1/4 cup cocoa powder – sifted 
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 egg – room temperature
• 1/2 cup granulated sugar
  
• 1/4 cup milk – room temperature
• 2 tbsp canola oil
• 1/4 cup grated zucchini, excess liquid squeezed out
• 1/2 cup chocolate chips
• Chocolate Ganache

Instructions:

1. PREHEAT oven to 375F. Grease or line with parchment paper an 8-inch loaf pan.
2. SIFT dry ingredients: flour, cocoa powder, baking powder, baking soda and salt. Set aside.
3. BEAT wet ingredients: Beat eggs and sugar until light and pale, then stir in milk and canola oil until combined.
4. STIR in the dry ingredients mixture, then zucchini and chocolate chips. Do not over mix, stop as soon everything is combined.
5. Transfer batter into prepared loaf pan and level the top using a spatula or back of a spoon. Top with more chocolate chips, or chopped chocolate if desired.
6. Bake until toothpick inserted into center comes out clean, about 30-35 min. Check 5 minutes before the minimum suggested baking time (30 mins). As always, do not over bake. Let cool completely before slicing.
7. Make the Chocolate Ganache and pour it on top of the bread.

If you like this recipe, please click on the “Like” button below or leave me a comment, I would like to hear from you. Thanks!♥

Here is how it looks like when I made it as a muffin. I have a separate post Zucchini Muffins.

Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥

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