As a busy mom, I know how challenging it can be to find time to bake something delicious. That’s why I absolutely adore this Chocolate Zucchini Bread! It’s the perfect blend of indulgence and nutrition, making it a delightful treat for the whole family. Imagine a moist, rich loaf that not only satisfies your chocolate cravings but also sneaks in some veggies. This recipe is a quick solution for those hectic days when you want to impress your loved ones without spending hours in the kitchen. Trust me, they won’t even notice the zucchini!
Why You’ll Love This Chocolate Zucchini Bread
This Chocolate Zucchini Bread is a game-changer for busy days. It’s incredibly easy to whip up, taking just about 15 minutes of prep time. The rich chocolate flavor will have your family begging for seconds, while the hidden zucchini adds moisture and nutrition. Plus, it’s a fantastic way to use up that extra zucchini from your garden or the farmer’s market. You’ll love how it satisfies sweet cravings without the guilt!
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Chocolate Zucchini Bread: Indulge in this Delicious Recipe!
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A moist and rich chocolate zucchini bread that combines the goodness of zucchini with the indulgence of chocolate.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa or unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 large eggs, at room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup canola, vegetable oil, or melted coconut oil
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups packed shredded zucchini
- 1 cup semisweet chocolate chips, divided
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and sea salt.
- In another bowl, beat the eggs and then mix in the melted butter, oil, brown sugar, and vanilla extract until well combined.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in the shredded zucchini and 3/4 cup of the chocolate chips.
- Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips on top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to squeeze out excess moisture from the shredded zucchini for a better texture.
- This bread can be stored in an airtight container for up to 5 days.
- For a healthier option, you can substitute half of the all-purpose flour with whole wheat flour.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Chocolate Zucchini Bread, Zucchini Bread Recipe, Chocolate Bread
Ingredients for Chocolate Zucchini Bread
Gathering the right ingredients is key to making this delightful Chocolate Zucchini Bread. Here’s what you’ll need:
- All-purpose flour: This forms the base of your bread, giving it structure and a soft texture.
- Cocoa powder: Dutch process or unsweetened cocoa adds that rich chocolate flavor we all crave.
- Baking soda: This leavening agent helps the bread rise, making it light and fluffy.
- Sea salt: Just a pinch enhances the sweetness and balances the flavors.
- Large eggs: They bind the ingredients together and add moisture, creating a tender crumb.
- Unsalted butter: Melted and cooled, it adds richness and depth to the flavor.
- Canola, vegetable, or coconut oil: These oils keep the bread moist and tender, with coconut oil adding a subtle flavor.
- Light brown sugar: This sweetener not only adds sweetness but also contributes to the bread’s moistness.
- Pure vanilla extract: A splash of vanilla elevates the overall flavor, making it even more irresistible.
- Shredded zucchini: The star ingredient! It adds moisture and nutrients without altering the taste.
- Semisweet chocolate chips: These little morsels of joy provide bursts of chocolate in every bite.
For those looking to make substitutions, you can swap half of the all-purpose flour with whole wheat flour for a healthier twist. Remember, the exact measurements for these ingredients are at the bottom of the article, ready for you to print out and take to the kitchen!
How to Make Chocolate Zucchini Bread
Now that you have all your ingredients ready, let’s dive into the fun part—making this delicious Chocolate Zucchini Bread! Follow these simple steps, and you’ll have a delightful loaf in no time.
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). This is crucial for getting that perfect rise. While the oven warms up, grease a loaf pan with butter or cooking spray. This will ensure your bread slides out easily once it’s baked.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and sea salt. This step is essential for evenly distributing the dry ingredients. You want every bite of your Chocolate Zucchini Bread to be just as delicious as the last!
Step 3: Combine Wet Ingredients
In another bowl, beat the eggs until they’re frothy. Then, mix in the melted butter, oil, brown sugar, and vanilla extract. Stir until everything is well combined. This mixture creates a rich base that will make your bread moist and flavorful.
Step 4: Combine Wet and Dry Mixtures
Now, gently stir the wet ingredients into the dry ingredients. Mix until just combined; overmixing can lead to a dense loaf. We want a tender texture that melts in your mouth!
Step 5: Add Zucchini and Chocolate Chips
Next, fold in the shredded zucchini and 3/4 cup of chocolate chips. This is where the magic happens! The zucchini adds moisture, while the chocolate chips provide delightful bursts of sweetness throughout the bread.
Step 6: Pour and Bake
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining chocolate chips on top for an extra chocolatey finish. Bake in the preheated oven for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Once baked, allow the bread to cool in the pan for about 10 minutes. This helps maintain its structure. After that, transfer it to a wire rack to cool completely. The aroma wafting through your kitchen will be irresistible!
Tips for Success
- Always squeeze out excess moisture from the shredded zucchini for a better texture.
- Use room temperature eggs for better mixing and a fluffier bread.
- Don’t overmix the batter; it should be just combined for a tender loaf.
- Check for doneness a few minutes early to avoid overbaking.
- Let the bread cool completely before slicing for cleaner cuts.
Equipment Needed
- Loaf pan: A standard 9×5 inch pan works best, but any similar-sized pan will do.
- Mixing bowls: Use one large bowl for dry ingredients and another for wet ingredients.
- Whisk: A whisk is great for mixing, but a fork can work in a pinch.
- Spatula: A rubber spatula helps fold in ingredients without overmixing.
- Toothpick: Essential for checking doneness; a skewer can be a good substitute.
Variations
- Nutty Delight: Add 1/2 cup of chopped walnuts or pecans for a crunchy texture.
- Spiced Up: Incorporate 1 teaspoon of cinnamon or nutmeg for a warm, cozy flavor.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free treat.
- Vegan Twist: Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use coconut oil instead of butter.
- Chocolate Chip Variations: Experiment with dark chocolate chips or white chocolate chips for a different flavor profile.
Serving Suggestions
- Pair with Coffee: A warm slice of Chocolate Zucchini Bread goes perfectly with a cup of your favorite coffee or tea.
- Top with Whipped Cream: Add a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
- Fresh Berries: Serve with fresh berries on the side for a refreshing contrast.
- Presentation: Dust with powdered sugar for a beautiful finish before serving.
FAQs about Chocolate Zucchini Bread
Can I use frozen zucchini for this recipe?
Absolutely! Just make sure to thaw and squeeze out excess moisture before adding it to the batter. Frozen zucchini works great in this Chocolate Zucchini Bread!
How do I store Chocolate Zucchini Bread?
Store your bread in an airtight container at room temperature for up to 5 days. If you want to keep it longer, slice it and freeze individual pieces for a quick treat later!
Can I make this recipe dairy-free?
Yes! Simply substitute the unsalted butter with coconut oil or a dairy-free butter alternative. This way, you can still enjoy the rich flavor of Chocolate Zucchini Bread without the dairy.
What can I serve with Chocolate Zucchini Bread?
This bread pairs wonderfully with a cup of coffee or tea. You can also top it with whipped cream or serve it alongside fresh fruit for a delightful dessert experience.
Is this recipe suitable for kids?
Definitely! Kids will love the chocolatey goodness, and the hidden zucchini makes it a sneaky way to add some veggies to their diet. It’s a win-win!
Final Thoughts
Making Chocolate Zucchini Bread is more than just baking; it’s about creating joyful moments in the kitchen. The rich aroma fills your home, inviting everyone to gather around. Each slice is a delightful surprise, blending the indulgence of chocolate with the goodness of zucchini. It’s a recipe that not only satisfies sweet cravings but also brings a sense of accomplishment. Whether you’re sharing it with family or enjoying a quiet moment with a cup of coffee, this bread is sure to become a cherished favorite. Trust me, once you try it, you’ll be hooked!