Double-Chocolate Zucchini Bread with Pistachios
Serves 12
15 mins prep
70 mins cook
85 mins total
A moist and fudgy chocolate zucchini bread that tastes like a rich chocolate cake. The chocolate glaze and pistachios add something special to this family favorite recipe.
Topping
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Preheat oven to 350 (180C )degrees. Lightly oil an 8 1/2" x 4 1/2" loaf pan. Cut a piece of baking parchment to fit inside, with long edges overhanging by 2 or 3 inches and lightly coat the paper with oil, too.
Sift the flour and cocoa into a medium bowl to remove any lumps (a mesh strainer does this job perfectly). Whisk in the baking soda and salt.
In another bowl, whisk the eggs with the sugar, maple syrup and oil until smooth. Pour over the dry ingredients and stir to blend. Add the zucchini and chocolate chunks and stir again just to combine.
Scrape into the prepared pan. Bake 60-70 minutes or until the top feels springy and toothpick inserted in the middle comes out clean. Cool in the pan 15 minutes. Gently lift the bread out of the pan using the parchment as handles (you might want to use a dull knife along the edges of the pan first to release it). Cool on a rack until completely cool.
To top the bread
Put the ¼ cup chocolate in a microwave-safe bowl and microwave on high for 30-second intervals until almost melted. Stir until smooth. Drizzle the warm chocolate over the bread and sprinkle with pistachios.
Allow the chocolate to set 15 minutes or so, then slice and serve. The bread keeps at room temperature up to 3 days, covered.
