Insanely Chocolatey Zucchini Bread

Please do me a favor and never make this bread in the winter.

The zucchini won’t be as juicy, or as sweet, and it simply won’t be as excellent.

But DO make yourself loaf after loaf after loaf in the summer when zucchini are at their peak. Because in that time, this Insanely Chocolatey Zucchini Cake is life.

One of my favorite baking inspirations, Aran Goyoaga, shared her recipe for a chocolate zucchini bread a few weeks back and her words were provocative enough for me to try yet AGAIN another zucchini cake. And I’m so glad I did. I immediately made my own tweaks; employing my homemade gluten-free flour blend, subbing in coconut sugar to make it highly toddler friendly, and a few other small tweaks. The result is the easiest, most deeply satisfying, sultry little zucchini cake I know. It’s still refined-sugar free (like this loaf) and a great place to hide those extra zucchinis that are always hanging around this time of year.

I don’t think you need much explanation or excuse to make a chocolate zucchini bread, but if you do, here are a few reasons to make this one:

• zucchini is a beautifully cooling summer ingredient that helps pacify pitta, particularly helpful for bodies in motion
• the gluten-free flour doesn’t contain any gums or fillers, making it highly digestible and easy to use as an adventure fuel or fun snack.
• you don’t have to strain the zucchini (praise) so it’s quick quick quick
• it’s chocolate! 2x over!

This insanely chocolately zucchini bread

I’ve baked 3 loaves in as many weeks and I don’t intend to stop. It’s the quick recipe I’m pulling down to use up zucchini bursting from our CSA boxes, and it’s a lovely slice to have as a 10:30am snack (if you know you know!) but I’ve also packed it for alpine missions, put it into Leo’s lunches and snacks, enjoyed it as first breakfast and so much more.

I use hojicha tea to amp up this loaf when I’m not feeding it to my toddler, and hot water when I am. It’s a nice little roasty subtle note that really amplifies the chocolate and adds depth, but the loaf is just as excellent without it.

Unlike other zucchini recipes, this one doesn’t require you to strain the water from the zucchini ahead of time, making it a flash to bake. It has lovely volume, a tender texture, and round lovely flavor without being too sweet. I’m in love with the sparing use of walnuts for a little crunch, and the cacao + chip combo. It’s a winner.