Categories: Baking

Courgette/ Zucchini Chocolate Bread

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This courgette chocolate bread will definitely make you happy. It is moist, loaded with chocolate for all those cocoa fans out there and of course it is delicious.

Courgette or zucchini is not my favourite vegetable to cook anything with. I am not a big fan of that mushy texture however that certainly comes in handy while baking. The combination of this courgette and chocolate is fantastic. It works terribly well in this bread with all the other flavours.

I used to make courgette chocolate bread a few years ago but sadly I lost my recipe when I moved to US and then I just couldn’t remember it.

After much brain storming and experimenting a few times I came up with Uber delicious one. This Courgette Chocolate bread is so much better than that. it has a deep flavour of muscovado sugar, golden syrup and a slight peppery taste of olive oil which mingle so well and create something rather delicious with chocolate.

If you are a chocolate fan then do check out one of my favourite recipes here. Double Chocolate Banana Bread

This is how you make this bread.

Ingredients:

200g self rising flour
40 g unsweetened cocoa powder
1 tsp cinnamon powder
1 tsp ginger powder
¼ tsp salt
1 tsp vanilla
235g grated courgette or zucchini
200ml olive oil
40g golden syrup
140g muscovado sugar
2 eggs
50g chopped walnut
60g chocolate chips

Instructions:

Preheat the oven at 180C/350F.

Mix the flour with cocoa, spice powders and salt, make sure there are no lumps in it. Butter the bread tin well and line it with baking parchment.

Whisk the eggs well. Using bain marie or double boiler method heat the olive oil, sugar and golden syrup. Whisk it continuously so there are no lumps.

When the sugar mixture is cools down a bit, mix it in eggs. Add in the vanilla and grated courgette. Fold it well.

Fold the flour to the egg mixture in 3 parts. Fold the walnuts and chocolate chips in the batter. Bake it in the preheated oven for 40-45 minutes till the toothpick inserted comes out clean.

Serve with coffee.

Gayatri Singh