Sweet, moist, chocolatey, with a texture like a cake-y brownie, this quick bread was an excellent choice for this month's Avid Baker's Challenge, not just because it helped to use up the plethora of that greenest of all summer squashes, but because it was delicious!
I followed the recipe as written using Cacao Barry Extra Brute Dutch process cocoa and the optional espresso powder for more intense chocolate flavour. I used
the metric weight measurements provided but faced a dilemma regarding the zucchini: though I
hadn't yet reached the required weight for the grated vegetable, it was clear that I had
already exceeded the volume. I used it all, 590g/~5 packed cups (for a double batch); my
loaves took an extra 10 minutes to bake, perhaps because of the extra
zucchini. There's some discussion regarding using weight vs volume for
the zucchini on this KAF blog post for the recipe with KAF experts recommending volume.
We couldn't wait for the loaves to cool completely so one was sliced while still slightly warm and the chocolate gooey, and that's how it was enjoyed!
The ABC bakers are currently baking from the King Arthur Flour website. The recipe for the Double Chocolate Zucchini Bread can be found here.