The Best Chocolate Zucchini Bread. Ever.

^ I bet that title caught your attention. Whether you thought, “Ooh, yum, gotta get me some of that!” or, “Yeah right, my mom makes the best chocolate zucchini bread ever, this person doesn’t even know,” it worked, because you’re here.

And let me tell you, if you fall into the latter group, this is not your Mom’s Chocolate Zucchini Bread. It is that and so much more. (And that so much more is a peanut butter swirl and brown sugar chocolate chip pecan topping…)

This “bread” is really more like cake. Actually, the original recipe says cake. But if you call it cake, then you can’t really in good conscience have it for breakfast. And you want this for breakfast. So, we’re calling it bread.

And it is the moistest and fudgy-est chocolatey-est bread you could ever think of. And then there’s peanut butter swirled in. And brown sugar caramelized on top. With chocolate chips. I just had a piece (or two) and I’m still daydreaming about it. 

This recipe came to me through a friend, who sent me a picture of it from a recipe book saying, “I was making this and I thought you would probably enjoy it,” and she was right. Oh boy, she was so right. This is better than any other chocolate zucchini bread I’ve ever had.

Also it came form a real cookbook, which is refreshingly awesome ever since I’ve started getting my recipes mainly online. Cookbooks are wonderful, and I forget how they are still so reliable and up to date. Baking hasn’t changed that much, nor does it need to be complicated like some of the things you see online. Case and point: this bread.

It’s so easy to make! And it’s delicious! And it has vegetables! So go make some right now. I have to go now, I can hear a third piece calling my name from the kitchen. 

-Audrey 

The Best Chocolate Zucchini Bread. Ever.

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Ingredients

• 1/2 cup butter
• 1/2 cup maple syrup
• 1/2 cup sugar
• 2 eggs
• 1 tsp. vanilla
• 1/2 buttermilk (or 1 tsp lemon juice mixed with 1/2 cup normal milk)
• 2 1/2 cups all purpose flour or whole wheat flour (I used whole wheat)
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 2 cups peeled and shredded zucchini
• 1/2 cup peanut butter for swirling (optional)

For topping

• 1/2 cup pecans
• 1/2 cup brown sugar
• 1/2 cup chocolate chips

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Instructions

1. Preheat oven to 325 degrees.
2. Mix together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt in a medium bowl and set aside.
3. Cream the butter and sugar until light and fluffy. Add in maple syrup, vanilla, and eggs, and beat until combined.
4. Mix in half the dry ingredients and then mix in half the buttermilk. Repeat this process three times until all of the ingredients are gone, ending with the dry ingredients. Fold in the shredded zucchini.
5. Transfer half the batter to a well-greased 9×13 loaf pan. Scoop out peanut butter (if using) and dollop it on before swirling. Top with the remaining batter.
6. In a small bowl, stir together the chocolate chips, brown sugar, and pecans and then sprinkle this over the bread.
7. Bake for 40-45 minutes. Make sure that a toothpick inserted comes out clean, and give it more time if it needs it!
8. Let cool before slicing.