Photographed is a slice of chocolate zucchini bread, with butter and chocolate shavings on top. The bread slice sits on a white plate with red florals, and a maroon tablecloth.
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Cardamom Chocolate Zucchini Bread

By 

Madison Skye

everyday morning
About This Recipe

A classic chocolate zucchini bread gets an elevated twist with fragrant cardamom, whole dates, and Spring & Mulberry Pure Dark Chocolate. The tender, fudgy loaf is naturally sweetened with date paste, while ribbons of dark chocolate melt throughout each slice. Cozy, rich, and subtly spiced. 

This Recipe Features
A dark blue Spring & Mulberry box labled Pure Dark date-sweetened chocolate is laid on a warm brown background.

Pure Dark

How Many?

Cardamom Chocolate Zucchini Bread

By 

Madison Skye

everyday morning
About This Recipe

A classic chocolate zucchini bread gets an elevated twist with fragrant cardamom, whole dates, and Spring & Mulberry Pure Dark Chocolate. The tender, fudgy loaf is naturally sweetened with date paste, while ribbons of dark chocolate melt throughout each slice. Cozy, rich, and subtly spiced. 

Ingredients
Serving Size: 8
1

cup all-purpose flour
1/2

cup unsweetened cacao powder
1

teaspoon baking soda
1/2

teaspoon sea salt
1

teaspoon ground cardamom
2

large eggs, at room temperature
1/4

cup unsalted butter, melted and slightly cooled
1/4

cup melted coconut oil or neutral oil
12

dates, pitted
1/2

cup warm water
1

teaspoon vanilla powder or vanilla extract
1 1/4

cups packed shredded zucchini
2

Spring & Mulberry Pure Dark chocolate bars, roughly chopped
Directions
  1. Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan and set aside.
  2. Make the date paste: Add the pitted dates, warm water, and a pinch of sea salt to a blender. Blend until smooth and creamy. Transfer to a bowl and refrigerate until cooled.
  3. In a medium bowl, whisk together the flour, cocao powder, baking soda, sea salt, and cardamom.
  4. In a large bowl, whisk together the eggs, melted butter, oil, cooled date paste, and vanilla until smooth and well combined.
  5. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
  6. Grate the zucchini, then squeeze it firmly in a clean kitchen towel over the sink to remove as much excess water as possible. Add the zucchini and chopped chocolate to the batter and gently fold until just combined.
  7. Pour the batter into the prepared loaf pan and smooth the top.
    Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean. Melted chocolate on the toothpick is fine, but there should be no wet batter.
  8. Remove from the oven and let the bread cool in the pan for 15 minutes. Run a knife around the edges, then carefully remove the loaf from the pan.
  9. Slice and serve warm with butter and extra chopped chocolate, if desired.
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