Recipe

As the crisp fall air settles in, it’s the perfect time to bake something cozy and delicious—and Chocolate Zucchini Bread fits the bill! This moist, chocolatey treat hides a healthy twist with shredded zucchini, making it a crowd-pleaser for breakfast, dessert, or a midday snack. Thanks to the Geedel Rotary Cheese Grater, prepping the zucchini is a breeze, turning this recipe into a quick and enjoyable kitchen adventure.

Ingredients (Serves 10)

1 ½ cups (180g) all-purpose flour

½ cup (45g) unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon cinnamon

¾ cup (150g) granulated sugar

½ cup (120ml) vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 ½ cups (180g) zucchini, shredded (about 2 medium zucchinis)

1 cup (175g) semi-sweet chocolate chips

Optional: ½ cup (60g) chopped walnuts (for added crunch)

Instructions

Prep the Zucchini: Secure the crank cheese grater to your countertop with its stable suction base. Attach the 2-blade set and use the food pusher to safely shred the zucchinis into a bowl. The fine, even strands will blend perfectly into the batter—about 1 ½ cups total. Set aside.

Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper for easy removal.

Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.

Mix Wet Ingredients: In a large bowl, combine sugar, vegetable oil, eggs, and vanilla extract. Beat until smooth.

Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded zucchini and chocolate chips (and walnuts, if using) until evenly distributed.

Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serve: Slice and enjoy warm or at room temperature. Store leftovers in an airtight container for up to 3 days.

Tips and Variations

Moister Bread: Add an extra ¼ cup shredded zucchini for a denser texture.

Nut-Free Option: Skip the walnuts or substitute with extra chocolate chips.

Storage: Freeze slices for up to a month—perfect for future treats!

Pairing: Serve with a dollop of vegan cream cheese for a decadent twist.

Conclusion

The cheese grater hand crank transforms zucchini prep into a seamless task, ensuring your Chocolate Zucchini Bread is moist and flavorful. Its ergonomic design and quick cleanup make it a must-have for every baking session!