Chocolate 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
Scale
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
Find it online: https://familyfavplates.com/chocolate-zucchini-bread-recipe/
