Craving a chocolate treat that’s both indulgent and secretly nutritious? This Chocolate Zucchini Bread combines rich cocoa and semisweet chocolate chips with shredded zucchini for a moist, decadent loaf. It’s a great way to use up surplus zucchini and sneak in a veggie while enjoying a delicious dessert. Perfect for a quick snack or a sweet breakfast treat!
Preparation Time:
- Total Time: 1 hour 30 minutes
- Prep Time: 20 minutes
- Bake Time: 60 to 70 minutes
- Cooling Time: 20 minutes
Ingredients:
- Dry Ingredients:
- 1½ cups all-purpose flour (180g)
- 1 cup granulated sugar (200g)
- ½ cup Dutch-processed cocoa powder (50g)
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon espresso powder or instant coffee
- ½ teaspoon salt
- Wet Ingredients:
- ½ cup vegetable oil (120ml)
- ¼ cup unsalted butter, melted (60ml)
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- Add-ins:
- 1½ cups packed shredded zucchini (220g)
- 1 cup semisweet chocolate chips (180g)
Directions:
- Prepare the Batter:
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, espresso powder, and salt.
- In another bowl, whisk together melted butter, oil, eggs, and vanilla extract. Combine with the dry ingredients, then fold in shredded zucchini and chocolate chips until just mixed.
- Bake the Bread:
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out with a few crumbs.
- Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before slicing.
Serving Suggestions:
- Enjoy a slice of this bread warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- Serve it alongside a hot cup of coffee or tea for a delightful afternoon snack.
Cooking Tips:
- Room Temperature Eggs: Bring eggs to room temperature by placing them in warm water for 5 minutes.
- Accurate Measuring: Use a kitchen scale for precise flour measurement, or fluff, spoon, and level the flour in the measuring cup.
- Avoid Overmixing: Stir the batter until just combined to prevent a dense loaf.
- Pan Choice: Use a light-colored loaf pan to ensure even baking and avoid over-browning.
Nutritional Benefits:
- Zucchini: Provides vitamins A and C, and adds moisture to the bread without adding extra fat.
- Chocolate: Offers antioxidants and can be a mood booster.
Dietary Information:
- Vegetarian: This recipe is suitable for a vegetarian diet.
- Nut-Free Option: Replace chocolate chips with a nut-free alternative if necessary.
Nutritional Facts (per slice, based on 12 servings):
- Calories: 250
- Total Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 55mg
- Sodium: 150mg
- Total Carbohydrates: 28g
- Dietary Fiber: 2g
- Sugars: 17g
- Protein: 4g
Storage:
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigerator: For longer storage, keep in the refrigerator for up to a week.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Why You’ll Love This Recipe:
- Deliciously Moist: The combination of cocoa, chocolate chips, and zucchini makes each slice incredibly moist and flavorful.
- Quick and Easy: With straightforward ingredients and simple steps, it’s an easy recipe to whip up any time.
- Nutritious Twist: Sneaking in zucchini adds a healthy touch without sacrificing taste.
- Versatile: Perfect as a snack, dessert, or breakfast treat, and can be customized with nuts or extra chocolate chips.
Conclusion: This Chocolate Zucchini Bread is a delightful fusion of rich chocolate flavor and nutritious zucchini, making it a versatile and indulgent treat. Whether you’re serving it warm from the oven or as a cold snack, it’s sure to please everyone. The added chocolate chips and subtle hints of espresso enhance its flavor profile, making it an irresistible choice for any occasion. Try it out and enjoy a slice of delicious, homemade goodness!
Frequently Asked Questions:
- Can I use a different type of oil?
- Yes, you can substitute vegetable oil with canola oil or melted coconut oil.
- Can I make this recipe without eggs?
- You can use flax eggs or chia eggs as a substitute for the eggs in this recipe.
- How do I know if the bread is done?
- Insert a toothpick into the center; it should come out with a few crumbs but not wet batter.
- Can I use whole wheat flour instead of all-purpose flour?
- Yes, whole wheat flour can be used, but it may result in a denser bread.
- How should I store the leftover bread?
- Store it in an airtight container at room temperature or refrigerate for longer storage.
- Can I use zucchini with the skin on?
- Yes, you can use zucchini with the skin on. Just make sure to shred it finely.
- What can I substitute for Dutch-processed cocoa powder?
- You can use natural cocoa powder, but the flavor may be slightly different.
- How do I get the zucchini to blend well in the batter?
- Make sure to squeeze out excess moisture from the shredded zucchini before adding it to the batter.
- Can I freeze this bread?
- Yes, wrap the cooled bread tightly in plastic wrap and freeze for up to 3 months.
- What can I add to this bread to enhance flavor?
- Try adding chopped nuts, dried fruit, or a sprinkle of sea salt on top before baking for added texture and flavor.