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Spicy Chocolate Zucchini Bread

Macheesmo Recipe by
(2 reviews)
Spicy Chocolate Zucchini Bread
  • Prep Time 20 min
  • Total Time 2 hr 0 min
  • Servings 1
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Spicy Chocolate Zucchini Bread

Rich and dense zucchini bread studded with chocolate chips and packed with a spicy cayenne kick.

Ingredients

1 1/2
cups Gold Medal™ all-purpose flour
1/2
teaspoon salt
1/2
teaspoon baking powder
1/2
teaspoon baking soda
1
teaspoon cayenne pepper
1/2
cup brown sugar
1/2
cup vegetable oil
1/3
cup maple syrup
2
large eggs
1
teaspoon vanilla extract
2
cups shredded zucchini
1
cup semi-sweet chocolate chips

Directions

  • 1 Whisk together dry ingredients (flour, salt, baking powder, baking soda, cayenne pepper) in a bowl.
  • 2 Whisk together sugar, vegetable oil, syrup , eggs, and vanilla extract in a separate bowl.
  • 3 Stir dry ingredients into wet ingredients. Then fold in zucchini and chocolate chips.
  • 4 Pour thick batter into a 9x5-inch loaf pan that has been lightly buttered and floured.
  • 5 Bake bread at 350ºF for 70-75 minutes until a tester comes out clean.
  • 6 Let bread cool for 5 minutes in pan, then invert and carefully remove bread. Let cool for another 15-20 minutes before slicing.
  • 7 To store, wrap tightly in plastic wrap and store in the fridge for up to a week.
See Step By Step

Step By Step  

Zucchini bread all dressed up with chocolate chips and a kick of cayenne.

As prepared by Macheesmo,

Zucchini bread ... but better.

I remember the first time I had zucchini bread. It actually made me want to eat all vegetables – I figured if you could make zucchini taste like that, then it’s possible to make any vegetable good.

This spicy zucchini bread holds a special place in my heart though. It’s rich and dense like a zucchini bread should be, but is also studded with wonderful chocolate chips. 

Then, out of nowhere, a fairly intense cayenne pepper spice kicks you in the mouth!

 

Spicy Chocolate Zucchini Bread

Of course, the required ingredient for this bread is zucchini. You can go pretty heavy on it, and there isn’t a huge need to measure. You can eyeball it, but you’re shooting for around two cups of shredded veggies.

 

Spicy Chocolate Zucchini Bread

The dry ingredients in this recipe are pretty standard, but there are some sneaky things in the wet stuff, like maple syrup.

 

Spicy Chocolate Zucchini Bread

And a whole teaspoon of cayenne pepper. Yes. That’s a lot. Yes. You’ll taste it. Feel free to tone it down to half a teaspoon if you’re worried about your taste buds. Remember though, the richness of the bread will cut the spice a lot.

 

Spicy Chocolate Zucchini Bread

Then just stir the wet ingredients into the dry ingredients and fold in the shredded zucchini.

 

Spicy Chocolate Zucchini Bread

Do the same with the chocolate. It should be a really thick batter when all is said and done.

 

Spicy Chocolate Zucchini Bread

Scoop the batter into a 9x5-inch loaf pan that has been lightly buttered and floured.

 

Spicy Chocolate Zucchini Bread

Bake the loaf at 350ºF for 70-75 minutes. It’s so dense that it really does take that long to cook through.

 

Spicy Chocolate Zucchini Bread

When the loaf comes out, let it cool for five minutes and then remove it from the loaf pan and let it cool for another 15 minutes before slicing and serving.

It’s a really delicious loaf, but trust me – the cayenne totally makes it something special.

  

Nick thinks this recipe is a sweet heat surprise! Check out his blog, Macheesmo, and follow him on his Tablespoon Profile.

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Nutrition Information 
No nutrition information available for this recipe
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