Chocolate Zucchini Olive Oil Bread

Name: Zucchini Olive Oil Bread With Honey Lemon Butter
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8

Member Exclusive

15 MINPrep Time

55 MINCook Time

8Servings

by Giada De Laurentiis

Member Exclusive

You must be signed in as a member to print this content

Nutty, warm, and full of sweet zucchini flavor, this bread is something we imagine being served to us in the chicest cafe in Milan. The best part is it’s really quite easy to make - even for self-proclaimed non-bakers! The honey lemon butter is technically optional, but we highly encourage it. Taste it and you’ll see why.

P.S. this recipe is equally wonderful with or without chocolate chips - the choice is yours!

Zucchini Olive Oil Bread With Honey Lemon Butter

Rated 5.0 stars by 1 users

Servings

8

Prep Time

15 minutes

Cook Time

55 minutes

Ingredients

Dry Ingredients

1 ½ cups all-purpose flour
¼ cup almond flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon kosher salt
½ teaspoon ground cinnamon

Wet Ingredients

2 large eggs
½ cup extra virgin olive oil

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
¾ cup cane sugar
1 teaspoon vanilla extract
1 ½ cups grated zucchini, from roughly 1 medium zucchini
½ to ¾ cup chocolate chips, if desired

Honey Lemon Butter

½ cup unsalted butter, softened
2 tablespoons honey
Zest of ½ lemon
Pinch of flaky salt

Instructions

Preheat the oven to 350°F. Grease a 9x5” or 10x5” loaf pan, and line with parchment paper so it overhangs on the long sides of the pan.
In a medium bowl, whisk together all of the dry ingredients.
In a separate large bowl, whisk eggs, olive oil, sugar and vanilla until smooth.
For the zucchini, once it has been grated, wrap it in a clean dry kitchen towel. Squeeze it tightly to drain it of any excess moisture. Add the dried grated zucchini into the wet mixture.
Fold the dry mixture into the wet mixture until just combined - be careful to not overmix. The batter should be thick and glossy. Add chocolate chips, if using.
Pour into the prepared loaf pan and smooth out the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Begin checking around the 45-minute mark to avoid overbaking - the top should spring back lightly when touched.
While the bread is in the oven, make the honey lemon butter. In a medium bowl, whisk the softened butter, honey, lemon zest and flaky salt until smooth.
Cool for at least 5 minutes in the pan, then use the parchment overhanging to lift and remove to finish cooling. Slice while warm, if desired, and serve with the butter.
To store, refrigerate covered for up to 5 days.