Double Chocolate Raspberry Zucchini Bread


Ah ha! Remember me trying to make this a few weeks ago and coming out with a loaf of flavorless sawdust? Well, my cousin(-in-law) Chanda suggesting adding zucchini to make it more moist. What a wonderful idea, especially with all the zucchinis hanging around everywhere you turn. So instead of risking more ingredients being wasted on the old recipe, I looked up a chocolate zucchini bread recipe and then just added the delicious wild raspberries my father-in-law sent home with Jeff.

The result was exactly what I was looking for. SUPER moist and chocolaty with little bursts of raspberries here and there. MMMMmmmmmMMMmmmmmMMMMMMMMM.

Double Chocolate Raspberry Zucchini Bread
Adapted from Baking Bites

2 cups all purpose flour
1/2 cup unsweetened cocoa powder, sifted
1 cup sugar
2 tsp baking powder
1/2 tsp salt
2 large eggs
1/3 cup vegetable oil
3/4 cup milk or buttermilk
1 tsp vanilla extract
1 cup shredded zucchini (about 1 medium)
1/2 – 1 cup chocolate chips
1 – 1.5 cups fresh raspberries rinsed and drained

1. Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan.
2. In a large bowl, sift together flour, cocoa powder, sugar, baking powder and salt.
3. In a medium bowl, whisk together eggs, vegetable oil, milk and vanilla. Add to dry ingredients and stir until almost fully combined.
4. Add in the zucchini and chocolate chips and stir until evenly distributed in the batter (batter should be fairly thick).
5. Gently fold in raspberries.
6. Pour batter into prepared loaf pan. Bake for about 55 minutes, or until a toothpick inserted into the center comes out clean or with only moist crumbs attached.
7. Turn loaf out of pan and cool on a wire rack before slicing.

Makes 1 loaf.


4 Responses to “Double Chocolate Raspberry Zucchini Bread”

  1. 1 Mireille October 4, 2010 at 3:57 pm

    This looks delicious! I’ll probably try it soon. Do you think I could replace the oil (or part of it) with yogurt?

    • 2 randomanderson October 4, 2010 at 4:07 pm

      Hi Mireille! I wish I could coach you on this matter, but I am far from a baking expert. I’ve only tried replacing milk with yogurt and vice versa, I’ve never tried replacing a fat with yogurt. Thanks for reading!

  2. 4 Anonymous September 30, 2011 at 12:46 pm

    You can replace 1/2 of the oil with apple sauce

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