Chocolate Zucchini Bread
Highlighted under: Soft Planning
I always love finding ways to sneak more veggies into my baked goods, and this Chocolate Zucchini Bread does just that! The moistness from the zucchini makes for a tender crumb, while the rich chocolate flavor takes center stage. I find that this delightful bread is perfect for breakfast, as a snack, or even dessert. Plus, it’s simple enough to whip up on a busy day, and no one will ever suspect there’s zucchini hidden inside!
When I first tried making Chocolate Zucchini Bread, I was amazed at how well the flavors blended. I initially used a basic recipe, but over time, I’ve perfected it by adding a splash of vanilla and a hint of cinnamon. This not only enhances the chocolatey goodness but also brings a warm, comforting aroma to your kitchen while it bakes.
One fantastic tip I learned is to make sure to squeeze out excess moisture from the grated zucchini. This ensures the bread doesn’t turn soggy and instead has a perfect texture. Each bite is a delightful balance of rich chocolate and subtle hints of spice, making it a family favorite!
Why You'll Love This Recipe
- Moist and rich texture that is always a crowd-pleaser
- Sneaky way to incorporate vegetables into a decadent treat
- Delightfully versatile—perfect for breakfast, snacks, or dessert
Choosing the Right Zucchini
When selecting zucchini for your Chocolate Zucchini Bread, aim for firm, glossy ones without blemishes. Smaller zucchini tend to be sweeter and have fewer seeds, making them the ideal choice for baking. If you have access to a vegetable garden, use fresh zucchini; it enhances the bread's flavor and moisture.
Keep in mind that you’ll need about one medium zucchini for this recipe, which yields approximately one cup when grated. If you have extra zucchini, consider doubling the recipe for later, or you can incorporate it into other dishes like salads or soups to prevent waste.
Baking Tips for Perfect Bread
Ensure your ingredients are at room temperature before beginning the mixing process; this helps achieve a smooth, well-emulsified batter. You can achieve this quickly by taking eggs and oil out of the refrigerator 30 minutes prior. Properly creaming the sugars with the oil will also develop a lighter texture.
When baking, use a toothpick to check for doneness—insert it into the center of the loaf, and it should come out clean or with just a few moist crumbs. If the edges appear dark while the center remains wet, cover the loaf with foil to prevent burning while the inside continues to cook.
Ingredients
Gather these fresh ingredients to get started on this delicious treat!
Ingredients
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chocolate chips (optional)
Make sure all your ingredients are at room temperature before mixing for the best results!
Instructions
Follow these steps for a perfectly baked Chocolate Zucchini Bread.
Prepare the Zucchini
Start by grating the zucchini. Place it in a clean kitchen towel and squeeze out any excess liquid. Set aside.
Mix Dry Ingredients
In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. This ensures even distribution of the leavening agents.
Blend Wet Ingredients
In another bowl, combine the sugar, brown sugar, and vegetable oil. Mix in the eggs, one at a time, followed by the vanilla extract.
Combine Ingredients
Gradually add the dry mixture to the wet mixture, stirring until just combined. Gently fold in the grated zucchini and chocolate chips, if using.
Bake
Pour the batter into a greased loaf pan. Bake at 350°F (175°C) for about 50 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve
Once baked, let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Slice and serve with a cup of coffee or tea for the perfect treat!
Pro Tips
- For an extra touch, try adding nuts or a sprinkle of sea salt on top before baking. Store any leftovers in an airtight container to keep it moist.
Ingredient Variations
If you're looking to make this recipe a bit healthier, you can substitute half of the all-purpose flour with whole wheat flour. This will add a nuttier flavor and increase the fiber content. Just be aware that this may slightly alter the bread's texture but can enhance its nutritional value.
For those with dietary restrictions, consider using coconut oil instead of vegetable oil to impart a subtle tropical flavor. Additionally, you can replace the sugar with a natural sweetener, like honey or maple syrup, though you may need to adjust the liquid ingredients accordingly.
Storage and Serving Suggestions
Once cooled, store any leftover Chocolate Zucchini Bread in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to three months. When ready to enjoy, simply thaw it overnight in the refrigerator and reheat slices in the microwave for a few seconds for a warm treat.
This bread pairs wonderfully with cream cheese or nut butter, which adds a delicious layer of flavor. For a special breakfast, toast slices and top with a sprinkle of powdered sugar or a drizzle of chocolate sauce to bring out the rich chocolate notes.
Questions About Recipes
→ Can I use whole wheat flour instead?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option.
→ How should I store the Chocolate Zucchini Bread?
Store it in an airtight container at room temperature for up to 3 days, or refrigerate it for longer freshness.
→ Can I freeze this bread?
Absolutely! Wrap it tightly in plastic wrap and then aluminum foil to freeze for up to 3 months.
→ Can I add nuts to this recipe?
Yes, chopped walnuts or pecans are great additions for added texture and flavor.
Chocolate Zucchini Bread
I always love finding ways to sneak more veggies into my baked goods, and this Chocolate Zucchini Bread does just that! The moistness from the zucchini makes for a tender crumb, while the rich chocolate flavor takes center stage. I find that this delightful bread is perfect for breakfast, as a snack, or even dessert. Plus, it’s simple enough to whip up on a busy day, and no one will ever suspect there’s zucchini hidden inside!
Created by: Zara Ellington
Recipe Type: Soft Planning
Skill Level: Intermediate
Final Quantity: 1 loaf
What You'll Need
Ingredients
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chocolate chips (optional)
How-To Steps
Start by grating the zucchini. Place it in a clean kitchen towel and squeeze out any excess liquid. Set aside.
In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. This ensures even distribution of the leavening agents.
In another bowl, combine the sugar, brown sugar, and vegetable oil. Mix in the eggs, one at a time, followed by the vanilla extract.
Gradually add the dry mixture to the wet mixture, stirring until just combined. Gently fold in the grated zucchini and chocolate chips, if using.
Pour the batter into a greased loaf pan. Bake at 350°F (175°C) for about 50 minutes or until a toothpick inserted in the center comes out clean.
Once baked, let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Extra Tips
- For an extra touch, try adding nuts or a sprinkle of sea salt on top before baking. Store any leftovers in an airtight container to keep it moist.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g