Chocolate Zucchini Bread Recipe
Introduction
Chocolate zucchini bread is a delicious way to enjoy the fresh flavors of zucchini with a rich chocolate twist. It’s moist, tender, and perfect for breakfast or a cozy snack.
Ingredients
- 1 ½ cups grated zucchini
- ½ cup unsweetened cocoa powder
- 1 ¾ cups all-purpose flour
- 1 cup sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease a loaf pan and set aside.
- Step 2: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Step 3: In another bowl, beat the eggs with sugar, oil, and vanilla extract until well combined.
- Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Step 5: Fold in the grated zucchini until evenly distributed in the batter.
- Step 6: Pour the batter into the prepared loaf pan and smooth the top.
- Step 7: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean and the bread is moist.
- Step 8: Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Tips & Variations
- Use finely grated zucchini to keep the texture light and moist without large chunks.
- For extra richness, add ½ cup of chocolate chips to the batter before baking.
- Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
- If you prefer a less sweet version, reduce the sugar amount to ¾ cup.
Storage
Store the chocolate zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. To reheat, warm slices in the microwave for 15-20 seconds or in a toaster oven until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini but make sure to thaw and squeeze out excess moisture before adding it to the batter to prevent sogginess.
Is this bread suitable for kids?
Absolutely! This bread is a great way to sneak in some veggies with a tasty chocolate flavor that kids usually love.
PrintChocolate Zucchini Bread Recipe
This delicious Chocolate Zucchini Bread combines the moist texture of summer zucchini with the rich flavor of cocoa powder, creating a perfect treat that’s both nutritious and indulgent. Ideal for breakfast, snack, or dessert, this bread is a delightful way to enjoy vegetables in a sweet, chocolaty form.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 12 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 2 cups grated zucchini
- 3/4 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the zucchini: Grate the zucchini using a medium grater and gently squeeze out excess moisture using a paper towel or clean kitchen cloth. Set aside.
- Mix dry ingredients: In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt to ensure even distribution.
- Combine wet ingredients: In another bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
- Form the batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Add zucchini: Fold the grated zucchini into the batter evenly, ensuring it’s well incorporated.
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Bake the bread: Pour the batter into the prepared loaf pan and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool and serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
- You can substitute half the all-purpose flour with whole wheat flour for a healthier option without compromising texture.
- For extra chocolate richness, fold in 1/2 cup chocolate chips into the batter before baking.
- Ensure zucchini is not overly wet to avoid a soggy loaf; lightly pat dry before mixing.
- Store bread wrapped tightly in plastic wrap or an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This recipe can be adapted to gluten-free by substituting the flour with a gluten-free baking blend.
Keywords: chocolate zucchini bread, zucchini bread, chocolate bread, moist zucchini loaf, vegetable dessert, baking, quick bread
