Would you for a moment think of a zucchini as/in a dessert? Sounds weird, right? That’s what I thought seeing baking recipes that were calling for using grated zucchini. If you are skeptical about it too, I would suggest you try baking at least once and see for yourself that’s it’s not weird at all, in fact it is moist, delicious and very appetizing.
Here are a few interesting things about how and why Zucchini works in baked goods:
- Zucchini creates volume and gives a nice moistness to your baking goods.
- Zucchini is mild in flavour, I promise, you won’t even notice that there’s a vegetable in your chocolate bread. Plus it brings more nutrients to your baking goods, so if you ask me, it is a double win.
- When using zucchini in baking it is considered to be very similar in its properties to such favourites as an apple sauce or mashed banana.
- When choosing zucchini, go for a smaller and more firm vegetable.
- I use the smallest shredding side of a box grater, you won’t see any bits of zucchini when bread is baked.
- I prefer peeling zucchini before grating it, however it is totally up to you, you won’t notice much of difference, especially in this chocolate zucchini bread.
- Zucchini has high water content, I do not recommend getting rid of any water from grated zucchini, this is what will give your bread a wonderful crumb and moisture.
- I prefer to measure zucchini after I grate it, and I use digital scale to measure all my ingredients, as it is more accurate.
- Use good quality semi sweet chocolate chips, not candy melts!
I hope you will really like and approve this rich and moist chocolate zucchini bread, don’t hesitate to drop me a line if you have any questions. Have fun baking ,