The news is out: Plated Head Chef Elana is pregnant! And with pregnancy comes pregnancy cravings. The other week, Chef Elana—always on the go—snagged a piece of chocolate zucchini bread from a local cafe, and it really hit the spot. Inspired by all the zucchini we’ve been going through in the Test Kitchen (summer produce for the win!), Chef Michelle took it upon herself to recreate the chocolatey loaf herself. Let’s just say that we’ve since made it over five times, and it’s never left the Plated Test Kitchen. Yeah, it’s really good.
¼ cup unsalted butter
¼ cup vegetable oil
½ cup cocoa powder
1 cup AP flour
1 tsp baking soda
.5 tsp salt
.25 tsp cinnamon
.75 cup sugar
1 egg + 1 egg yolk
1 teaspoon vanilla extract
2 cups grated zucchini (1 large zucchini)
.75 cup semisweet chocolate chips
+ Turbinado sugar for top
Preheat oven to 325°F. Grease a loaf pan. Place butter in a large bowl and microwave at 30-second intervals until completely melted. Whisk in oil and sugar until pale and fluffy.
In a separate medium bowl, whisk together cocoa powder, flour, baking soda, salt, and cinnamon. Whisk eggs and vanilla into a bowl with butter until fully combined. Add dry ingredients to egg mixture in 3 separate additions, stirring gently to fully incorporate.
Fold in zucchini and chocolate chips. Place batter into prepared pan and sprinkle with turbinado sugar.
Transfer to oven and cook until browned on top and cooked through in the center, 50–60 minutes.
Did you know Plated also offers dessert? Try it today!Get 25% off your first four weeks of Plated!